Preserving the Harvest: Hands-On Food Preservation Classes at The Filling Station

This past April and May, The Filling Station in Pollocksville hosted Sarah Ware, Family & Consumer Sciences Agent for Jones Cooperative Extension, for a series of hands-on food preservation classes every Thursday, bringing the timeless art of preserving food to life for local community members. Over the course of several weeks, six  participants each week delved into different preservation methods, from water bath canning to herb preservation. These engaging sessions aimed to equip attendees with the knowledge and confidence to safely and effectively preserve their favorite foods at home.

Weekly Breakdown of the Classes

Each class focused on a specific method of food preservation, combining expert instruction with practical, hands-on activities to ensure participants left with both skills and inspiration.

Week 1: Introduction to Food Preservation

The series began with an overview of food preservation methods, covering:

• The science behind food preservation and its importance.
• Tools and equipment needed for different techniques.
• Safety guidelines to ensure successful preservation.

Week 2: Waterbath Canning

Participants learned how to preserve high-acid foods like jams, jellies, and pickles using the waterbath canning method. Highlights included:

• Proper sterilization of jars and lids.
• Step-by-step instructions on filling, sealing, and processing jars.
• Tips for troubleshooting common issues in waterbath canning.

Week 3: Pressure Canning

The third session focused on preserving low-acid foods such as vegetables, meats, and soups. Participants practiced:

• Using a pressure canner safely and effectively.
• Adjusting for altitude and ensuring accurate pressure levels.
• Understanding the importance of time and temperature in eliminating bacteria.

Week 4: Dehydration

This session explored how to preserve foods by removing moisture. Topics included:

• Preparing fruits, vegetables, and herbs for dehydration.
• Using dehydrators versus oven-drying methods.
• Tips for proper storage and rehydration of dried foods.

Week 5: Herbs Class

The series wrapped up with an in-depth look at preserving herbs to enhance flavor year-round. Participants learned:

• Techniques for drying, freezing, and storing herbs.
• How to create herb blends and infusions.
• Practical tips for incorporating preserved herbs into everyday cooking.

Building Skills and Community

These classes offered more than just knowledge—they fostered a sense of connection and accomplishment among participants. Attendees shared stories, swapped recipes, and supported each other as they mastered new skills. The small group size allowed for personalized instruction and ample time to practice.

Why Food Preservation Matters

Preserving food is a sustainable, economical way to enjoy the flavors of each season all year long. It reduces food waste, saves money, and provides a sense of independence and pride in creating homemade staples.

Join Us for the Next Series!

The food preservation classes at The Filling Station were a wonderful success. Whether you’re new to food preservation or looking to refine your skills, these classes are a great way to learn, connect, and create.

Stay tuned for upcoming events, and let’s keep the tradition of preserving alive and well in our community!