DIY / Eat

Advanced Veggie Preservation Workshop Saturday, August 26, 10:00 am

Salting, canning, pickling, and freezing the end-of-summer bounty of vegetables from your garden.

Advanced Veggie Preservation Workshop
Event Type

Advanced Workshop


4 hours


All ages are welcome


$50 for members


The Ecology Center
32701 Alipaz St
San Juan Capistrano, CA 92675
Google Map


Please wear closed-toe shoes and clothing suitable for gardening in the outdoors. We recommend you bring a garden hat, sunscreen and a reusable water bottle/canteen.

We will be taking pictures and possibly video to use on our website, social and other educational media, and by registering for this workshop you agree to our photo/video release policy.

Cancellation Policy: We understand your plans may change. We will give you credit toward a future program if you cancel at least 24 hours in advance. Credit must be redeemed within 90 days of issue. To account for our preparation and our instructor’s time, we cannot give refunds or credits if cancelled with less than 24-hours notice or in the event of a no-show.

Southern California’s end-of-summer provides a bounty of vegetables to preserve and enjoy throughout the year. There are a number of techniques and approaches to vegetable preservation, but no matter how you choose to preserve, it’s important to do it right. Preservation is something everyone can do to reduce and help eliminate food waste.

People have been practicing food preservation for centuries – even longer than agriculture itself. Especially with the waste, pollution, and health dangers often associated with mass-produced canned goods, DIY vegetable preservation is an impactful, delicious solution.

Topics to be covered in the workshop:

  • Basic materials for salting, canning, pickling, and freezing vegetables
  • Easy and delicious canning recipes
  • Step by step instructions and techniques for salting, canning, pickling, and freezing vegetables

Throughout the workshop, participants will have the opportunity to taste a variety of preserved vegetables. Each participant will also prepare and take home a jar (at least) of pickled or canned vegetables!