Recently Becky DeLaCruz and I presented a class in food preservation to students in
Augsburg University’s Food Science Program. Many of the students had had little experience
with food preservation techniques, but all participated eagerly in the hands-on activities we
offered, which included making strawberry jam, drying apples, and fermenting vegetables.

Becky and I—and others who teach food preservation—recognize the value of growing
our own food and preserving its nutrients. As consumers, I believe we should be aware of and
concerned about preservatives in the food we buy.

I have been interested in food preservation since my childhood in Poland, where I
watched my mother save and store produce that was scarce. Today, I call myself the “artisan
home chef” because I have spent years acquiring and practicing techniques of food
preservation.

Drying, refrigeration, and fermentation are among the oldest ways to preserve food.
More modern techniques include canning, pasteurization, freezing, irradiation, and the addition
of chemicals. In my experience, fermentation is best because it not only eliminates harmful
bacteria, but also adds beneficial microorganisms and increases the nutritional value of the
stored food.

The Hennepin County Master Gardener Program offers classes, like the one that Becky
and I taught at Augsburg, led by food preservation consultants who are certified by the
University of Minnesota Extension. Participants learn how to select appropriate foods for
specific preservation techniques and how to use proper equipment safely and effectively.

Participants can also expect to:

  • Understand differences between the various food preservation techniques.
  • Learn how to preserve and store food safely.
  • Gain experience in techniques such as dehydration, canning, fermenting, freezing, and
    pickling.
  • Receive a list of research-based resources for food preparation and preservation.

Please join us for this useful, informative, and free two-session online course, which will
be held from 6:30 to 8:00PM on November 3 and 10, by signing up here.

By Mariola Minta