Aug 4, 2013 · 2:00 PM
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Summer's bounty bestows lots of fruits and veggies on us - from our own gardens and local farms. But summer doesn't last that long here in the north... how can we preserve the harvest? One way is through dehydrating/drying: a safe, easy, energy-efficient way to keep foods much longer on the shelf.
In this class we'll review different methods for dehydrating, especially electric and solar dehydrators, talk about the nutrition of dried foods, energy use, financial costs, preparation techniques and more. We'll see and taste food previously dried, and do some hands on preparation.
Cost: sliding scale of $5-15, payable at the meetup.
Taught by Steve Capron & Amy Antonucci
Steve Capron has had a life-long interest in farming, gardening, homesteading, energy conservation and alternative technology. He met his lovely bride, Rhoda, on the shores of the mighty Merrimac where they helped found and worked on Nesenkeag Farm, one of NH's oldest organic farms. They live in a passive solar house they built 40 years ago in Nottingham and have have been preserving food for most of that time. Steve has been active in the permaculture meetup since it began. He is a proud parent and grandparent and a curmudgeon.
Amy Antonucci is a certified permaculture designer, beekeeper, chicken-keeper, student of herbal medicine and worked in organic agriculture for over ten years. She has spoken at libraries, schools, garden clubs, at the NOFA-NH winter conference, and been interviewed on the radio. She co-founded the permaculture meetup group and continues as one of the organizers of it.
Co-sponsored by NOFA-NH and the Greater Seacoast Permaculture Group
This class is part of our 2013 Food Preservation Series: Cheese Making, Food Drying, Water Bath Canning, Everything Apple, Lactofermenting, & Root Cellaring