On Farm Classes

Canning Classes

Step into the old‑fashioned tradition of home canning with a class that blends heritage skills and modern safety. We’ll guide you through both water‑bath and pressure canning, showing you how to safely preserve everything from fruits and jams to vegetables, broths, and low‑acid foods. You’ll leave with the know‑how to keep filling your pantry the old‑time way.

Salsa Canning Class

Bring the flavors of summer into your pantry with our salsa canning class. We’ll guide you through choosing ingredients, balancing acidity, and safely preserving salsa using both water‑bath and pressure canning. You’ll leave with the know‑how to keep your shelves stocked with homemade goodness all year long.

Sauerkraut in a jar

Step into the timeless tradition of fermentation with our sauerkraut class, where we teach you how to make kraut the old‑fashioned way—whether in a mason jar or a stoneware crock. We’ll walk through salt ratios, packing, fermentation temperatures, and how to care for your ferment as it develops. You’ll leave with the skills to keep a steady supply of homemade kraut in your pantry.

Sourdough Breads

Learn how to care for a starter, mix and ferment dough, shape loaves, and bake real sourdough using traditional methods. This hands‑on class makes sourdough simple, approachable, and doable at home.

Cheese Making

Step into the old‑time art of cheesemaking with a class focused on simple, acid‑coagulated cheese—the kind farm kitchens have made for generations. We’ll guide you through heating, curdling, draining, and finishing your cheese, with plenty of practical tips along the way. You’ll leave with the know‑how to make this fresh, versatile cheese in your own kitchen.