Ann Rose Food Preservation Series

Course Goals

By the end of this course, participants will:

Master safe and effective methods of canning, pickling, dehydrating, and smoking.

Gain confidence in preserving a variety of foods for home use.

Explore creative preservation options tailored to individual tastes.

Week 1: Pickling for Preservation 3/15

Lecture/Discussion (2 hours): Introduction to pickling: vinegar-based and fermented methods. Balancing acidity, salt, and spices for flavor and safety. Quick pickles vs. traditional fermentation (e.g., sauerkraut, kimchi).

Hands-On Practice (6 hours): Making quick pickles: cucumbers, carrots, or other vegetables. Preparing and fermenting sauerkraut or kimchi. Experimenting with spice blends and brine recipes.

Week 2: Dehydration Techniques 3/22

Lecture/Discussion (2 hours): Principles of dehydration: reducing water activity for preservation. Best practices for fruits, vegetables, and meats. Storage and rehydration tips.

Hands-On Practice (6 hours): Slicing, seasoning, and dehydrating fruits and vegetables. Making herb blends and beef jerky. Properly packaging dried foods for long-term storage.

Week 3 Smoking for Flavor and Preservation 3/29

Lecture/Discussion (2 hours): Cold smoking vs. hot smoking: methods and safety considerations. Wood types and their flavor profiles. Storing smoked foods.

Hands-On Practice (6 hours): Smoking fish, poultry, or cheese. Preparing smoked nuts or vegetables. Tasting and discussing the results.

Week 4: Introduction to Food Preservation 4/5

Lecture/Discussion (2 hours): Overview of preservation methods: canning, pickling, dehydrating, and smoking. Food safety fundamentals (e.g., acidity, pH, and water activity). Equipment overview and proper care. Regulations and best practices for home food preservation.

Hands-On Practice (6 hours): Water bath canning: making fruit jams/jellies. Basics of sterilizing jars and lids.

Week 5: Pressure Canning for Low-Acid Foods 4/12

Lecture/Discussion (2 hours): The science behind pressure canning. Processing low-acid foods: vegetables, meats, and legumes. Avoiding common mistakes and troubleshooting.

Hands-On Practice (6 hours): Preparing and pressure canning soups, vegetables, or meats. Techniques for ensuring proper seals.

Week 6: Advanced Preservation and Final Projects 4/19

Lecture/Discussion (2 hours): Troubleshooting and quality control in preserved foods. Creative preservation ideas (e.g., relishes, chutneys). Scaling up: preservation as a home business.

Hands-On Practice (6 hours):

About Ann:

Ann Rose is a trained nurse who lives off the grid and farms organically. She has lived in Ashe County for over 25 years contributing to the community in multiple ways. She worked closely with the town of Lansing to develop the 77-acre Lansing Creeper Trail Park, applying for and managing grant funding. She also initiated the establishment of the Lost Province Center for Cultural Arts. Ann has extensive experience in safe food handling and multiple food preservation methods as well as butchering and livestock management.