In this class we will learn all about different ways of preserving - canning, fermenting, freezing and dehydrating. When to do which and what the difference is. We will talk about hot water bath canning and when it’s needed. Each student will make their own batch of sauerkraut to take home (500ml), and we will learn how to ferment vegetables, make kimchi, water kefir, milk kefir and kombucha. We will also make raspberry jam (the simplest jam to make) without pectin and learn how to hot can. Kaelin will demo dill pickles and tomatoes. Included in this class is dinner with wine, a hands-on class with instruction and a thorough recipe pack that includes bonus recipes and a section on sourcing ingredients. A meal that we will work together to prepare A hands-on class where you can do as you learn (dress comfortably and ready to cook!) A sourdough starter for you to take home and feed A 100+ page cookbook about baking sourdough at home in Alberta A loaf of sourdough to take home
