The Preservers Path

Learn the foundational skills of safe home canning, from sterilizing jars to mastering pressure canning for low-acid foods. This comprehensive class covers safety principles, equipment setup, acidity levels, and recipe adjustments for your altitude. Whether you’re brand new to canning or ready to refine your process, you’ll gain the knowledge — and courage — to fill your pantry with shelf-stable, nourishing food that lasts all year.

In this class, you’ll learn the fundamentals of fermentation and how to safely create living foods that nourish your body and your microbiome. From crisp kraut and tangy pickles to bubbling sourdough and probiotic beverages, you’ll explore how simple ingredients transform through natural fermentation. We’ll cover the science, safety, and intuition behind the process so you can confidently bring the magic of fermentation into your everyday life.

In this class, you’ll learn how to turn fresh produce into flavorful, long-lasting staples with simple brines and natural acids. We’ll explore both vinegar and fermented pickles, balancing safety with experimentation so you can create unique blends that fit your taste and style. Whether you’re preserving cucumbers, carrots, garlic, or greens, you’ll leave knowing how to fill your pantry with jars of color, crunch, and confidence.

In this class, you’ll learn how to dehydrate fruits, vegetables and herbs to extend your harvest and reduce waste. We’ll cover equipment options, temperature guides, texture checks, and how to store your dried foods for maximum freshness. You’ll also explore creative uses — from fruit leathers and soup mixes to powders and snacks — all made from your own pantry staples.

This class teaches you how to store fresh produce for months without canning, freezing, or dehydrating. We’ll cover cool storage methods, root cellaring, and modern adaptations for any home — including basements, garages, and pantry spaces. You’ll learn which crops last longest, how to manage humidity and airflow, and simple ways to extend shelf life naturally. Build a pantry that carries the comfort and security of the harvest deep into winter.

In this class, you’ll learn how to turn fresh fruit into shelf-stable jars of sweetness to enjoy all year long. We’ll cover the science of safe preserving, the differences between jams, jellies, and fruit butters, and how to balance sugar, pectin, and acidity for perfect results every time. You’ll also explore creative flavor pairings and low-sugar options for more mindful preserving. Capture the warmth, color, and joy of the harvest — one jar at a time.

In this class, you’ll learn how to create custom infusions using herbs, fruits, and flowers to craft oils, vinegars, and honeys that nourish both body and table. We’ll explore safe methods for infusion, proper ratios, and storage, as well as creative uses for your finished products — from salad dressings and marinades to balms and syrups. Turn the gifts of your garden into liquid gold that lasts long past the season.

In this class, you’ll learn how to make your own pantry staples from scratch using simple, shelf-stable ingredients. We’ll cover how to create and store homemade spice blends, powdered broths, dehydrated produce powders, soup and baking mixes, and other essentials that save time without sacrificing quality. Discover how to build a pantry that’s convenient, affordable, and deeply connected to the food you grow and love.

In this class, you’ll learn how to turn milk into delicious, nourishing staples like yogurt, kefir, soft cheese, and cultured cream — all made safely at home with minimal equipment. We’ll explore the science and intuition behind fermentation, troubleshooting for texture and flavor, and how to store your creations for everyday use. Build confidence, reduce waste, and rediscover the quiet joy of crafting food that connects you to both tradition and nourishment.

In this class, you’ll learn how to dry, infuse, and store herbs and edible flowers to preserve their color, fragrance, and flavor year-round. We’ll explore multiple preservation methods — from salt and sugar infusions to oils, vinegars, and teas — along with creative ways to use your preserved botanicals in cooking, baking, and herbal care. Turn every harvest into a sensory celebration that lasts through the seasons.

In this class, you’ll learn practical, reliable methods to freeze fruits, vegetables, herbs, and prepared foods while preserving their flavor, texture, and nutrients. We’ll cover blanching, flash-freezing, proper packaging, labeling, and storage to help you build a freezer pantry that supports your meals year-round. Perfect for gardeners, bulk buyers, or anyone who wants to make the most of every harvest.

In this class, you’ll learn how to build and maintain a sustainable food supply designed for both everyday life and uncertain times. We’ll cover how to choose shelf-stable staples, properly store bulk ingredients, rotate and organize your pantry, and plan balanced meals from preserved and long-term foods. You’ll also explore strategies for integrating home-canned, dehydrated, and frozen foods into your system for maximum nutrition and variety. Build confidence, reduce waste, and create a pantry that feeds both your body and your peace of mind.

In this class, you’ll learn how to create deeply nourishing broths and stocks using simple, whole ingredients from your garden, pantry, or freezer. We’ll cover vegetable, poultry, and bone-based broths, including how to safely store, freeze, and pressure can them for future use. You’ll also learn how to use herbs, aromatics, and scraps to build flavor and boost nutrition naturally. Whether you’re preparing for the week or building your pantry for uncertain times, this class will help you turn humble ingredients into the foundation of countless comforting meals.