In this class, we’ll explore how to dehydrate, water-bath can, pressure can, ferment, salt-cure, and pickle a variety of foods. You’ll learn the techniques, required equipment, what can be substituted or repurposed, and which methods work best for different foods and why. This hands-on, interactive class lets you learn by doing while we answer your questions as they arise.  The goal is for everyone to leave feeling confident and empowered to try new ways of using and preserving different foods.