Provisioning Your Pantry (ST)

Food preservation can help you put by the bounty of the harvest for winter months, as well as adding value to raw food products.  Most of all, preservation can transform food and make it more delicious.  In this course, you will practice all the basic preservation techniques such as freezing, canning, pickling, drying, and fermenting–in your own kitchen, with guidance through the process from Allison and Liz.  Learn to make sourdough bread, cheese, jam, dried fruits and vegetables, kombucha, vinegar and more, as we explore the fundamental principles of how heat, salt, sugar, acid, cold, alcohol, pH, and manipulation of moisture and oxygen, help us to keep food fresh. Ingredients and most supplies will be sent to students in advance for them to produce products in their home space. A stipend will be given to students to obtain fresh ingredients. Students must have access to a kitchen with basic equipment.