Preserving the Fall Harvest
Time: 1:00 pm - 5:00 pm
Learn how to water bath can a savory relish, to ferment cabbage into sauerkraut, blanching & freezing techniques and food dehydrating. Also learn how to store the many vegetables that don’t need freezing or canning, like potatoes, beets, carrots, squash, onions and garlic.
All ingredients are organic, and produce is from Fair Share Farm in Kearney, MO.
Please register by contacting: email@example.com.