Preserving the harvest was essential for our ancestor’s survival, and it can still enrich our lives today! This hands-on program walks you through the steps of freezing, fermenting, canning with a water bath, and using a pressure canner. Includes the basics of making sauerkraut, dill pickles, fruit jam, canned tomatoes, and more! Bring an apron if you have one. Program includes a homemade lunch. Pre-registration required, space is limited.