Food Preservation

Please check upcoming classes under Classes and Events. If you are interested in having a class for a group, please contact Sheila Beckley at sbeckley@weld.gov. All classes can be delivered in person or online.

Canning

Canning is a great way to preserve food as it needs no refrigeration. No need to worry if there’s a blackout. There are two types of canning, boiling water canning for high acid foods and pressure canning for low acid foods. Learn about the science of canning, why there is a difference, and how to successfully can fruits, vegetables, meat, and fish.

Pickling

Pickling is the preservation of food in vinegar. Vinegar begins as a fermented product, whereby natural starches in a liquid, such as grape juice, are consumed by bacteria and yeasts to form alcohol, carbon dioxide, and acetic acid. Learn how to pickle your produce safely and serve them with your favorite meals.

Fermenting

Although people have been fermenting food since 10,000 BCE, fermented foods and making your own at home have gotten popular in recent years due to purported benefits of beneficial bacteria in the gut. Learn how to use fermentation as a way to not only preserve foods but also to get unmatched flavors. Available fermentation classes include sourdough, kimchi, yogurt, and sauerkraut.

Drying

The greatest advantage of drying food is the amount of space saved. Pounds and gallons of produce can be dehydrated to mere small bags of dried fruit and vegetables that can later be rehydrated in many recipes. Learn how to properly dry your produce in this class.

Freezing

Perhaps the fastest and safest way to preserve food is freezing. Learn how to properly freeze foods and avoid freezer burns in this class.

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