Preserve the taste of the season all year round with our "Preserving the Harvest" workshop! Get ready to say goodbye to wasted produce and hello to a pantry full of delicious, homemade preserves! In this class, we'll teach you the ins and outs of pickling, canning, freezing, and drying so you can turn your bountiful harvest into long-lasting, flavorful treats. From cucumbers to tomatoes, and herbs to fruits, we'll show you how to keep your harvest fresh and delicious.
In this hands-on workshop, we'll cover:
- Pros and cons of each preservation method
- Variety of veggies, fruits, and herbs that are commonly grown at home and found at local farm stands & farmers' markets
- Demonstrations on how to naturally make pickles, sauerkraut, or kimchi
- Standards of cleanliness and equipment necessary for each method
- Quick methods for those short on time
- When and where to pick and buy produce
- Techniques for preserving texture and taste
- Hanging to dry in open air, building a solar dehydrator, and using a store-bought food dehydrator
- Take-away recipes and links to resources
Mark Gostkiewicz is the owner of Tri Gable Lea Farm. Mark's passion for sustainable farming began with his first job at the certified organic Highland Thistle Farm in Canterbury, CT, where he learned about holistic management and sustainable practices. He later worked at Hart's Greenhouses, where he was inspired by the successful farm business run by Dave and Joyce Hart.
Like all Southbury Public Library programs, this event is free to attend and open to anyone regardless of town of residency. Registration is required. This program is sponsored by the Friends of the Southbury Public Library. For more information about this program, please email Rebecca at rrandall@biblio.org or call the reference desk at 203-262-0626 ext 2.
The library makes every effort to ensure our programs can be enjoyed by all. If you have any concerns about accessibility or need to request specific accommodations, please contact the library.
