Foodways: Food Preservation: Drying, Pickling, Seed Saving

With today’s modern refrigeration, freezing, and aisle upon aisle of ample foods at the grocery store we don’t have to worry where our next meal would come from, but our ancestors did. Learn how to "put up" foods and join in on the food preservation revival. We will be drying, pickling and preparing for storage vegetables and fruits for the coming year as well as creating our own seed packets for next year’s garden.

Foodways at Stanley-Whitman House

Food in colonial times was much different compared to what we eat today. Religious beliefs, traditions, geography, growing season, harvest, and cooking methods all played a role in what was available and how much was eaten with each region developing their own unique dietary habits.

Program registration is processed on a first come – first served basis.

You may register by phone, (860) 677-9222, in person, by mail or online. Payment options are credit card, check, or cash. Your membership must be current at the time the program meets in order to receive the member discount. Museum staff reserves the right to cancel classes for insufficient enrollment. You will be notified at least three working days in advance if a program is cancelled. Cancellations with at least forty-eight hours notice will receive a refund.

Host or Publisher Stanley-Whitman House