Preserving the Harvest: Pickling, Canning, Freezing & Drying - Group Classes Only
This workshop is only being offered on-demand. If you'd like a quote to schedule a group lesson, please contact us. We can host the class at our farm, or bring it to your homestead/location.
What will I learn in the Workshop?
This is designed to be a hands-on workshop. You'll get to pick up tools and materials, ask questions, and see the entire process.
- Overall, we will focus on 4 common and easy ways to preserve your harvest: Pickling, Canning, Freezing, and Drying. You may ask about other methods, but this is meant to be a first-step in homesteading knowledge.
- Pros & Cons of each of the 4 methods.
- We will discuss a variety of veggies, fruits, and herbs that are commonly grown at home and found at local farm stands & farmers markets.
- We will demonstrate how to naturally make either pickles, sauerkraut, or kimchi.
- Standards of cleanliness: what details to pay attention to so you avoid spoilage or food poisoning.
- Absolute basic kitchen equipment - focussing on what you likely have already, but also introducing you to helpful/specialty/necessary items.
- Quick methods that either require little time to process like one jar of pickles, little check-ins like drying herbs, or an efficiency of time by bulk processing lots of cans or frozen foods.
- When/where it's best to pick and/or buy food.
- What details are best used to preserve texture and taste.
- Hanging to dry in open air, building a solar dehydrator, and using a store-bought food dehydrator.
- Take-away recipes & links to resources.
Both Mark Gostkiewicz, the co-owner of Tri Gable Lea Farm LLC, and John Woitovich, of Cross-Sound Farm, will be teaching this workshop. John is our local expert in sustainable, ethical homestead meat production. He is a middle school teacher who runs a family farm on his 2 acre homestead in Deep River, CT. Both John and Mark have been teaching this workshop to 7th and 8th grade students and have developed a co-teaching style that complements each other.
Dates & Times
Other Notes About Our Workshops
We ask that you pay for each person attending and pay in full at the time of reservation/purchase.
There are about 12 seats available for each kitchen workshop.
If the date you'd like to attend is full or the dates don't work, you may contact us to see if we can schedule another date for you. If you are part of group of friends who would like to have a private lesson, contact us. We may be able to come to your location.
Because you are paying for a seat at the class, we hope you understand that we only refund your purchase if a class is canceled by us. If the class is postponed to another day, or the time of day is changed, we will do our best to let you know in advance. If for some reason you cannot attend, let us know, we will not refund your money, but we may be able to offer you an alternative date, apply your tuition toward a product we make, or help you in another way. We are reasonable people and expect that reasonable people are attending these classes. Do not purchase from us if you are an unreasonable person.