September 19, 2009: Massachusetts Food Preservation Workshop Day

Awhile ago, I took a class on Converting Cars to Run on Vegetable Oil. Needless to say, it was awesome. And so I always like to keep my eyes peeled for interesting classes run by NOFA (New England Organic Farming Association). And so I thought I was pretty lucky when I stumbled across Massachusetts Food Preservation Workshop Day! Check out the details below. - Amy

This fall as the local harvest peaks and thoughts shift toward winter eating, NOFA/Mass presents our first annual statewide Fall Food Preservation Day. On September 19, there will be food preservation workshops spread throughout the state. Preserving food that we grow or purchase locally at the height of its freshness and flavor can save money, lessen our dependence on the global corporate food chain, and provide wonderful flavor and real food all year round. Isn't now a good time to learn skills to do this?

Workshops in this series cover some or all of these topic areas:

• Lacto Fermentation: Using salt to suppress spoiling bacteria while fostering growth of beneficial lacto bacillus bacteria, which are present on vegetables and produce the preservative, lactic acid.
• Pickling: Using vinegar to preserve vegetables or fruits along with spices and herbs.
• Water bath Canning: Using a boiling pot of water to push out air and seal the rubber lid of glass jars containing high acid foods.
• Pressure Canning: Using a pressure canner to create high temperature steam that pushes out air and seals the rubber lid of glass jars containing low acid foods.
• Freezing: Maximizing nutrient preservation in the food.
• Drying: Removing most of the water from a food and then keeping it dry so molds cannot take hold.
• Culturing: Using microorganisms to transform the sugars or lactose of various liquid foods into other kinds of nutritious and tasty substances.
• Root Cellaring: Putting foods - particularly root crops - in cool, dark, and properly humid conditions for extended storage.

Workshops in this series will take place in 11 cities across the state:

• Brookline
• South Natick
• Concord
• Groton
• Princeton
• Winchendon Springs
• Shelburne
• Cummington
• Northampton
• Springfield
• Great Barrington

These workshops are being led by experienced food preservation educators with wide ranging skills and culinary styles. Read each workshop description below to find which of the above topics will be covered, and follow the website links provided in the presenter bios to learn more details about them. In addition to explaining and demonstrating some key steps that can empower to you incorporate food preservation as a part of your culinary life, these workshops provide an opportunity for you to ask questions and meet others in your community who share your interests. Whether you are a newcomer to food preservation or you are looking to expand your skills and concepts in certain areas, these workshops are for you.

Workshop Registration Information:


• All workshops are $50 except as noted below. There is a $5 discount for membership in NOFA/Mass. There is also a $5 discount for registration on or before September 5, 2009.
• Pre-registration (do so by clicking one of the links at the top of this page), but on-site late registration is available for an extra $5 charge with on-site registration form.
• Cancellations will be honored and refunds issued (except $10 processing fee) with notice made by Sept. 9, 2009. After that, you may designate someone else to attend in your stead, but refunds will not be available.
• Scholarships may be available for those who need and apply for them. A short application is required. Please ask!
• Potluck Lunches will be shared at each 6hr event. Bring utensils & plate and something to share, or bring your own lunch.
• Contact: Ben Grosscup, 413-658-5374. By email, ben.grosscup@nofamass.org; put "September 19" in subject.

To learn more, click here. To learn more about NOFA (and their other great programs, including Yoga for Farmers, Winemaking, etc), visit their site at NOFAMass.org.