Intro to Canning & Fermentation

Preserving food is not just a time-honored tradition—it’s a practical way to reduce food waste, enjoy seasonal produce year-round, and create nutrient-rich, homemade goods.

In this hands-on workshop participants will learn the fundamentals of two essential preservation methods: hot water bath canning and lacto-fermentation.

What You’ll Learn:

• The science and safety of canning, including how to make shelf-stable preserved jarred item
• The basics of lacto-fermentation, a natural process to create probiotic-rich fermented vegetables.
• Key tools, techniques, and recipes to preserve fresh produce confidently.

What You’ll Do:

• Participants will practice preparing a “quick pickle” recipe, use the hot water bath canning method to safely seal jars, and create a fermented vegetable brine.
• By the end of the workshop, you’ll leave with your own canned pickles, a starter ferment, and the skills to preserve at home.

Perfect for beginners or anyone looking to expand their kitchen skills, this workshop is an engaging way to explore sustainable and healthy food practices!

About the instructor: Sebastian Vargo & Taylor Hanna aka Vargo Brother Ferments are passionate about teaching the benefits of traditional food preservation techniques, specializing in canning, fermenting, and cultivating probiotic-rich recipes. With years of hands-on experience, they are dedicated to sharing the art and science of food preservation through engaging and accessible workshops.

Host or Publisher Plant Chicago, NFP