Canning on the Hudson

It’s the time of year when the days get longer, the crocuses start to bloom, and intrepid gardeners put in their peas. And as our larders from last year grow thin, we start to think about how, what, and how much to preserve from the coming year’s harvest. This projecting business is the hardest part—how many jars of pickled beets do I really need? Why on earth didn’t we can twice as many tomatoes as we did? How is it possible that we ran out of frozen kale? And who knew that the dried zucchini would hold up so well?

Learning strategies for putting up food is more fun in a group. I know I’m still learning—never more so than when I teach. On June 10–12,  I’ll once again be teaching a three-day food preservation workshop on the peaceful grounds of the Omega Institute in Rhinebeck, New York. We’ll cover not only the basic techniques of water bath canning, pressure canning, dehydrating, and fermenting, but the ever-so-important questions of how to decide which technique to apply to which foods. We’ll talk about finding reasonable ways to integrate food preservation into our lives and share strategies for estimating amounts.

Registration is limited, so sign-up early! Click through for more details and registration information, or drop me a line at for more information.

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4 comments to Canning on the Hudson

  • What fun! I doubt I can go but I will let my in-laws who live in the area know…maybe they can give me a summary later on.

  • It’s great that you’re running it again! Last year’s was fabulous!

  • Sorry, I’m back. So I’d never heard of the Omega Institute before your post today, and I came home and their catalog had arrived in the mail. How crazy is that? I’m starting to think it’s a sign, but I’d need Mary Poppins to fly in and babysit for the weekend. Unless the goats are up for it.

  • It would be great to attend your canning classes. Wish I could visit New York one of these days.