Come learn to make your own preserved goods, and have some too.
The abundance of locally grown produce and an increase in vegetable gardening has turned food preservation into a growing trend in Wisconsin. Through canning, freezing, pickling and dehydration, you can enjoy the flavors of the fall harvest long after the season has ended. Join Phyllis Hasbrouck, founder of Fitchburg Fields, as she covers the basics of freezing, drying, and water-bath canning and teaches skills useful in preserving foods at home. Working Class Catering and the Goodman Center's Food Preservation Program will provide a dinner highlighting the many delicious uses of preserved foods.
Cost to attend is $25. Society members receive a 10-percent discount. Registration and payment are required by October 30. Call[masked] to register.
Venue: Wisconsin Historical Museum
Four floors of changing exhibit galleries, permanent exhibits and the museum store — located on Madison's Capitol Square
30 N Carroll St