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The Basics of Canning
Enjoy your garden goodies for seasons to come, learn the basics from canning simple fruits and vegetables to more complicated pressure canning processes for canning soups, meats, and sauces. This class is designed to introduce the home cook to the basic fundamentals of home canning. Whether new to the idea or renewing one’s interest in the subject, this class will take everyone to their next level. The class covers the basic science involved, tools needed, and offers recipes and demonstrations. We will also explore the science and procedures around drying, pickling, and other forms of preservation.
Itinerary:
Morning: We’ll begin by welcoming participants into the space and sharing some introductions before transitioning into a balance of lecture, demonstration, and hands-on canning. We’ll talk about the procedures, why and how they work, and what you can do to achieve your desired canned goods.
Break for lunch (we recommend taking a little trip over to Esch Beach! Just 5 minutes away)
Afternoon: After lunch, we’ll regroup to finish up our canning process. Then, we’ll take some time to close, discuss, and reflect before parting ways!
Meet Your Instructor:
Timothy Fitzgerald Young
Mesmerized by the hissing and rattling of pressure canners in his mother and grandmother’s kitchens, Timothy Young was inspired by the process of preserving food at a young age; in fact, this inspiration led to the start of his own canning business, Food For Thought. With a mission to “create sustainable organic and wildcrafted delights for the body and mind,” his organic specialty food company produces canned preserves, dressings, sauces and condiments. He has extensive experience in food preservation and despite having done it for 25 years as his day job, he still never lost the love of spending entire weekends canning and preserving for his family.
Can It: Methods of food preservation have been a part of human history since ancient times. And though we’ve moved on to more modern approaches, the idea behind preserving food remains the same. Canning and pickling allows us to keep perishable items edible for longer periods of time. In colder climates, these skills were essential for surviving long winters. Today, we might have access to food of any kind, all year round, but being able to rely on the fruits of our own gardens or livestock is a much more sustainable way to live.
Green Door classes are immersive and intentionally long. We find that over prolonged time together, students form deeper bonds with each other, the craft, and their instructor for an over all more impactful experience. Even if you are a Traverse City local, the intention is that these classes feel a bit like a retreat away from the hustle and bustle of everyday life. If you are visiting from afar, the experience can be even deeper.
Class Details:
Where is the class held?: This class will be held in the former test kitchen of “Food For Thought,” a building Timothy constructed with reclaimed materials out near Empire village.
Cost includes all required materials.
Date/Time: September 13th @ 10:00 am – 2:00 pm
Prerequisites/Skill Level/Age Requirements:
- No prior experience required.
- Ages 18+
Booking Information and Policies:
What happens after I book the class?: After you book, we will send you a confirmation email that you are IN! A week out from the class, we will send you an email with more details about our meeting locations and some housekeeping items.
Want to make sure you have all of the information before you dive in? Here’s our cancelation policy: We understand that plans change, and we do our best to accommodate while honoring the time, energy, and resources that go into preparing for each class.
Cancellations made more than 14 days before the class start date Receive a full refund, minus a $25 administrative fee. This fee helps cover the cost of filling your spot. Unfortunately, we are unable to offer refunds for cancellations made less than 14 calendar days before class begins.
At this time, we are not able to offer:
• Course credit
• Transfers to other courses
This policy allows us to keep class sizes small and intimate, while minimizing pressure to increase overall course costs.
If the class is canceled by the school: In the event of inclement weather or other disruptions, we will issue a full refund and do our best to offer a reschedule option.
Policies:
Go for it! If you’re a pickle lover, aced middle school science class, or have been inundated by tomatoes in your garden, this is the class for you!