Wednesdays 3:00-4:30 This class has it's unique session dates. All Classes On Regular Class Days Canning  Lacto Ferment  Fermentation Drying  Learning about different methods & reasons to preserve a harvest : Traditional & Modern Methods  Kids interest tends to be high in foods they make and preserve even when they originally didn't like or want to try a food previously.  Class will bring home items we preserved & made. Some items take time to finish up before bringing home or need to sit on your shelf before eating.  We will begin with learning about water bath canning and go through the steps, to a bottled, preserved & canned item to bring home. We will do other items according to availability and the interest of the class.  Items we may do & learn about: This class has a lot of product provided. If you have access to produce for class please let me know.  ​We will get through what we can with the products in season & available & the interest of the class. We will make and bring home some products, and be introduced to others. This is a list of possibilities not a list that we will complete. For instance if the class is disinterested in sauerkraut, we will not do sauerkraut. Can some fruit  Fruit Leather (no refined sugar added) Apple items : applesauce and or dehydrated apples Fruit butter: i.e. apple butter  Homemade Apple Cider Vinegar  Pickled veggies  Sauerkraut & or Lacto Ferment Introduction to making yogurt or kefir (raw milk), sour cream or buttermilk Jerky : Rabbit or other meat Some items will be from the organic heirloom garden here. We will use as much organic as we can, and always clean ingredients We may use honey, fruit juice or a touch of organic less refined sugar Specific Harvest preservation will be determined by availability of harvest, cost & interest of the class