Canning, fermenting series Tuesdays in Sept.

It’s harvest season, the perfect time to enjoy the bounty of Wisconsin’s gardens and farms. It’s also the best time to get serious about canning, preserving and fermenting these fresh foods.

The Fond du Lac Public Library is offering a five-part demonstration series on home canning and fermenting every Tuesday in September, all meeting at 6 p.m. in the McLane Room of the Main Library. Each class will walk through the necessary steps and equipment needed, offering tips and advice. Handouts will be provided. The classes are free; no registration required.

The series:

September 2: Basics of Home Canning, taught by Amanda Miller, Wisconsin Nutrition Education Program Coordinator/Family Living Educator at Fond du Lac County UW-Extension. Miller will review each step of water bath and pressure canning processes in detail; she’ll cover the equipment needed and have plenty of time for questions. Attendees who bring their dial gauge pressure canner lid will receive a free dial gauge test.

September 9: Kefir & Yogurt, taught by Thomasa Meinnert, a fermentation educator and co-leader of the Weston A. Price Foundation in Appleton. Meinnert will demonstrate the steps to make kefir – a fermented milk drink with origins in ancient Eurasia – and yogurt, using a variety of methods and cultures. She’ll discuss the many creative ways to incorporate these foods into your diet.

September 16: Kombucha, taught by Katelyn Dexter, a certified herbalist and traditional food advocate. Kombucha is made by fermenting sweetened tea to create a refreshing, slightly carbonated drink.

September 23: Veggies, taught by Sara Huber, master food preserver and co-owner of Shared Seasons Community Farm, located in Malone.

September 30: Hard Cider & Fruit Wines, taught by Nicole Schauer, who owns Good Earth Farm, a certified organic farm in Oakfield, with her husband, Joe. Schauer is a passionate preserver using fermenting, drying, canning, freezing and root cellaring to take her family through the seasons.

For more information, visit the Calendar at


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