Storing the Land’s
Abundance: Putting
Food By & Adding
Value to Your
Harvest
Calling all home
gardeners,
homesteaders, and
small farmers
wanting to add value
to produce and
products - join our
expert presenters to
explore home
canning, freezing &
drying techniques;
basic instruction
for curing meats
such as bacon;
hands-on
demonstration in
lacto fermentation;
canning for the
commercial kitchen;
and root cellaring
and cold storage.
Spend the day
learning new
techniques for
stocking your pantry
and methods for
enjoying your
harvests throughout
the winter.
Thursday, February 4th
9:00am Opening
Comments &
Introductions
9:15am Stock
Your Pantry Without
Leaving Home:
Home Canning 101
Chris Wise, Friends
Farm
Starting with the
basics, Chris will
cover the
nitty-gritty of safe
home canning of
fruits and
vegetables.
10:30am Break
10:45am Preservation
Principles for
Freezing & Drying
Fruits, Vegetables &
Herbs
Maureen Diaz, Weston
A. Price Foundation
Drying is one of the
oldest forms of
preservation. Learn
about this ancient
practice and how to
use it to preserve
your harvest, along
with the modern
practice of
freezing.
11:45am Lunch
12:45pm
Lacto-Fermentation:
A Lively, Cultured
Demonstration
Maureen Diaz, Weston
A. Price Foundation
Maureen will discuss
the principles,
processes, and
ingredients of
lacto-fermentation.
She will demonstrate
techniques for home
or small commercial
scale preservation
of vegetables by
fermentation.
2:15pm Break
2:25pm Intro
to Home Curing:
Makin' Your Own
Bacon
Justin Severino,
Severino’s Community
Butcher
Salt, meat, and
time. That’s all
you need to cure
meats, and Justin
Severino will
explain the
specifics of each of
those factors as it
pertains to
preserving
home-raised meats.
3:25pm The
Lost Art of Root
Cellaring
Don Kretchmann,
Kretschmann Farm
Keeping your veggies
fresh all winter may
be as simple
as finding a cold
spot in your
basement. Don
Kretschmann will
explain how to
design and construct
a
functional root
cellar, in addition
to the selection of
varieties and
handling of your
produce to extend
its shelf
life.
4:25pm Break
4:30pm Panel
Discussion and
Wrap-Up
5:00pm Adjourn
