Preserve the glorious harvest of apples, pears, berries, root vegetables, onions, pickles, and peppers, all from the garden, all good. We’ll review basic preserving techniques and provide guidelines for different, sure-fire methods. Using less sugar and no added pectin, we’ll create healthy condiments that shine with natural flavors. Depending on what’s in season, we’ll create recipes such as: raspberry-rose hip jam, scarlet bell pepper and chile conserve, apple-juniper jelly, black currant vinegar, cardamom carrot relish, classic chutney, pickled beets, and spiced crabapples. This class will focus on small-batch preserving for quicker, easier, and fresher results well-suited to the way we eat and live today.