This fall, as the local harvest peaks and thoughts shift toward winter eating, the Northeast Organic Farmer’s Association/Massachusetts (NOFA) presents its first annual statewide Fall Food Preservation Day.  On September 19 there will be food preservation workshops spread throughout the state (see below for recommended site for Back Bay). Preserving food that we grow or purchase locally at the height of its freshness and flavor can save money, lessen our dependence on the global corporate food chain, and provide wonderful flavor and real food all year round.  Isn’t now a good time to learn skills to do this? Workshops in this series cover some or all of these topic areas:
• Lacto Fermentation: Using salt to suppress spoiling bacteria while fostering growth of beneficial lacto bacillus bacteria, which are present on vegetables and produce the preservative, lactic acid.
• Pickling: Using vinegar to preserve vegetables or fruits along with spices and herbs.
• Water Bath Canning: Using a boiling pot of water to push out air and seal the rubber lid of glass jars containing high acid foods.
• Pressure Canning: Using a pressure canner to create high temperature steam that pushes out air and seals the rubber lid of glass jars containing low acid foods.
• Freezing: Maximizing nutrient preservation in the food.
• Drying: Removing most of the water from a food and then keeping it dry so molds cannot take hold.
• Culturing: Using microorganisms to transform the sugars or lactose of various liquid foods into other kinds of nutritious and tasty substances.
• Root Cellaring: Putting foods – particularly root crops – in cool, dark, and properly humid conditions for extended storage.

These workshops are being led by experienced food preservation educators with wide ranging skills and culinary styles.  In addition to explaining and demonstrating some key steps that can empower to you incorporate food preservation as a part of your culinary life, these workshops provide an opportunity for you to ask questions and meet others in your community who share your interests. Whether you are a newcomer to food preservation or you are looking to expand your skills and concepts in certain areas, these workshops are for you.

Workshop Registration Information:
• Pre-registration (do so by logging on to www.nofamass.org ), but on-site late registration is available for an extra $5 charge with on-site registration form.
• Cancellations will be honored and refunds issued (except $10 processing fee) with notice made by Sept. 9, 2009. After that, you may designate someone else to attend in your stead, but refunds will not be available.
• Scholarships may be available for those who need and apply for them. A short application is required. Please ask!
• Potluck Lunches will be shared at each 6 hour event. Bring utensils & plate and something to share, or bring your own lunch.
• Contact: Ben Grosscup, 413-658-5374. By email, ben.grosscup@nofamass.org; put “September 19” in subject.
• Closest Workshop for Garden Club of the Back Bay (other locations available – check NOFA website): Home of Jill Ebbott, 70 Beaconsfield Road, Brookline, MA. Time: 9am-12 noon (Special cost: $35 with $3 discount for NOFA membership and $3 discount for early registration.) Limit: 12
  Various culturing methods for lacto-fermentation, including making whey/cream cheese, sauerkraut, lacto-fermented soda, yoghurt, raw seafood salad with whey/lime, kombucha, and beet kvass. Handouts provided.
  Instructor Jill Ebbott is a Pregnancy Nutrition Counselor, helping avoid complications and foster child’s  long-term health.