All workshops are held through Zoom at 10 am PT/1pm EST and are recorded.

May 27, June 10, June 24, July 8, July 22, August 5, August 12

Preserving is one of the best ways to invest in a future of culinary delight while celebrating seasonal abundance. In this course, you will learn many different ways to address the often overflowing variety of choice during peak harvest season. Seven virtual workshops will feature demonstrations of at least 20 different recipes or techniques, allowing the opportunity to trouble-shoot and also pivot according to what ingredients are most accessible to your climate and location. 

This course is designed to follow the transition from late spring into the peak of summer produce, celebrating stone fruits, berries, figs, tomatoes, eggplant, peppers, green beans, artichokes, herbs, seaweed, and more! These workshops are suitable for the beginning or advanced preserver, and includes step-by-step written instructions and safety tips for lacto-fermentation, hot water canning, dehydration, koji, shrubs, vinegar making, and more. Each workshop will cover 2 to 3 techniques or recipes and will last one to two hours. Handouts and recipes are provided 4-5 days beforehand, making best use of what is in season. Workshops are recorded and sent as a link to rewatch afterward. Recorded links will be live for at least 1 year. 

To receive handouts and recipes and avoid complications from spam filters, please add info@ritualfinefoods.com and sarahowens@ritualfinefoods.com to your contacts list. If you have not received confirmation of your order or class materials, please check your spam folder before emailing. 

NO REFUNDS OR EXCHANGES