🥫 Preserving Garden Produce – 1-Day Intensive Workshop

Course Overview

This hands-on workshop introduces participants to the core techniques of preserving meat and garden produce safely and effectively. Participants will learn and practice methods including canning, freezing, and drying, along with essential food safety principles. Designed for homesteaders, small-scale farmers, and sustainability enthusiasts, this course equips learners to preserve their harvest year-round.

Duration and Schedule

• Total Duration: 8 hours (including breaks)
• Format: Classroom learning and hands-on demonstrations
• Recommended Group Size: 8–12 participants

Sample Schedule

9:00 AM – 9:30 AM - Welcome & Orientation

  • Introductions, workshop overview, and safety briefing on handling food and equipment.

9:30 AM – 11:00 AM - Session 1: Introduction to Food Preservation

  • Overview of canning, freezing, and drying.

  • Food safety fundamentals: hygiene, pH, contamination prevention.

  • Essential equipment for each method.

10:30 AM – 12:00 PM - Session 2: Canning Basics

  • Water bath vs. pressure canning. Jar selection, sterilization, and sealing.

  • Demonstration: small-batch canning of vegetables or fruit.

12:00 PM – 12:45 PM - Lunch Break

  • Sample preserved foods and discuss flavor, texture, and storage differences.

12:45PM - 2:30PM - Hands on practice : Water-bath canning vegetables/fruits

2:30PM – 3:15PM - Session 3: Freezing and Dehydrating

  • Blanching and freezing techniques for fruits, vegetables, and meats. Dehydration methods (dehydrator, oven, air).

  • Demonstration: making vegetable chips or jerky.

3:15PM - 4:45PM - Hands on Practice

4:45 PM – 5:00 PM - Wrap-Up : Making dried Fruit snacks

Course review and participant Q&A

Provided Materials

Instructor Provides:
• Food preservation safety and methods handouts
• Recipe cards and preservation logs
• Equipment and tool lists for reference

Participants Should Bring:
• Notebook and pen
• Apron and gloves
• Personal PPE (if required)

Assessment

• Hands-On Practice: Participants demonstrate one preservation technique (e.g., canning, drying, or fermenting).

Additional Resources

Recommended Reading:
• Ball Complete Book of Home Preserving – Judi Kingry & Lauren Devine
• Preserve It! – DK Publishing

Online Resources:
• National Center for Home Food Preservation
• YouTube and homestead preservation blogs

Follow-Up Support

• Community Forum: Ongoing online group for sharing experiences and questions.
• Monthly Q&A Sessions: Continued instructor-led discussions for seasonal preservation challenges.