Valerie Dantoin, NWTC
Come join us as we upgrade two old-time methods of preserving the harvest to include some new materials, methods, and safety precautions. You will learn how to store and preserve vegetables in ways that maintain and even improve quality and nutrient availability. You will make a jar of fermented vegetable product while exploring methods for root cellaring - live vegetable storage - that you can do on a small scale at home.
PLEASE BE AWARE THAT THIS CLASS WILL BE TAUGHT ON NWTC CAMPUS. MASKS WILL BE REQUIRED WHILE INDOORS. PARKING AND ENTRANCE DETAILS WILL BE EMAILED PRIOR TO THE CLASS.
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