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Preserving Harvest:

Online Canning Workshops

7 workshops  |  June - September 2021

A Different Kind of Workshop


Make the badass and nourishing experience of twisting open a jar of preserves a reality. 

 Nici's workshops are unique with live instruction and real-time Q & A. You will leave the workshop feeling enthused, supported, and ready to can all the things.

Each Workshop Includes:

EDUCATION.

Live Instruction from Nici Holt Cline, and sometimes her mom

INSTRUCTION.

Help securing supplies + all of your canning questions answered in real time during the zoom call

COMMUNITY.

A private Mighty Networks Community - to house your workshop materials, share your experience, ask questions + connect with other students


RESOURCES.

A printable workshop guidbook - including tools, instructions, recipes and more!


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s c a r y

Canning food can feel intimidating

I don't want to kill my kin.
You won't! Nici will teach you how to safely can high acid food. Botulism spores cannot grow in a high acid evironment.
I don't have the space.
If you have two burners, you have all you need! Nici will show you how to can in small and doable batches.
I don't want to fail.
New things can seem complicated, time-consuming, and overwhelming. Nici breaks it all down into easy-to-navigate steps.
I don't have the tools.
You will need to purchase a few things but they will last you forever! Most "tools" you need you already have in your kitchen.
I don't want to kill my kin.
You won't! Nici will teach you how to safely can high acid food. Botulism spores cannot grow in a high acid evironment.
I don't have the space.
If you have two burners, you have all you need! Nici will show you how to can in small and doable batches.
I don't want to fail.
New things can seem complicated, time-consuming, and overwhelming. Nici breaks it all down into easy-to-navigate steps.
I don't have the tools.
You will need to purchase a few things but they will last you forever! Most "tools" you need you already have in your kitchen.
2021 workshops run june-October

EASE > OVERWHELM


"This is the 3rd workshop I have attended through Nici. I cannot get enough!!! The canning workshop was so great. For me, I can pick up a "how to" book and dive right into it but at the end of the day to watch someone can, and talk me through the process is just so much more gratifying and easier to continue doing. 

There are so many pieces to canning that it can seem really overwhelming but once I watched someone through the process and was able to ask my questions it all became easy. Having the ability to can my "garden" at the end of the season an even during was so gratifying. 

Now I feel less wasteful, not to mention, is there anything more gratifying than a shelf of canned vegetables? Nici, you hit it out of the ballpark again, thanks!" - Hailey K. 

LET'S CAN TOGETHER

YOU GOT THIS.

Discover that preserving food is easier and less time-consuming than you imagine.

SAFE + SATISFYING.

Move past intimidation and into total confidence with my tried and true canning process, and safety guidelines.

SAVE CASH MONEY.

Learn how to source and preserve high quality, nutrient-packed produce for a fraction of supermarket prices.

HELP THE PLANET.

Canning food reduces waste, supports local farmers, and lessens our carbon footprint.

KIDS LOVE IT TOO.

Canning food is a creative, educational and gratifying activity for the whole family.

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CANNING SUPPLIES

grab everything you'll need
PRESERVING HARVEST ONLINE CANNING WORKSHOPS: 
JAM, PICKLES, salsa, TOMATOES, APPLESAUCE, beets, pears, peaches

FUN + REWARDING


"LOVED THIS CLASS! If you are even the tiniest bit interested in taking this online workshop, DO IT. It was such a fun and rewarding experience! Nici organized it so that it's very easy to follow. I loved that I could pause and rewind the video as needed, and her materials were well designed -- informative and clear. My son and I had so much fun learning to can from this workshop, and I feel equipped with skills to try the process with different foods now!" - Anna

LET'S CAN TOGETHER

Our students dig our online workshops

Become a Dig Student Today!

Preserving Harvest:

Online Canning Workshops

Our next workshop - Canning Jam - Sunday, June 13

Frequently Asked Questions

How much time do I need to set aside?

Each workshop will be about 2 hours. Depending on the fruit you select, you may need to prep in advance (We will help you figure that out!). 

I CAN'T ATTEND THE LIVE EXPERIENCE. WILL IT BE RECORDED?

Yes! The zoom call (including all the live chat with Qs and As) will be recorded and available to students forever. Many students choose to enroll and participate in their own.

HOW CAN I FIND GOOD FRUIT AND VEGETABLES?

Ask your grocer! And ask for a deal since you will be buying in bulk. They might be able to get you a get a great stash from a local or regional farmer. Another great resource is Pick Your Own where you can find access to farms near you. We will guide students on quantity and type.


WHAT SIZE JARS WILL I NEED? HOW MANY SHOULD I BUY?

Jelly jars are a great size for jam and jelly. Pints or quarts for sauces. Quarts for pickles (we prefer wide mouth). 


Are you the type of person who wants to go all in and "can" up a storm for a few hours? Or would you rather start small and manageable? I'd say 12 jars is both ambitious and reasonable. 

WHAT TOOLS DO I NEED?

  • - Stock pot large enough for canning rack and deep enough to allow 1-2" between top of jars and lid. An 8-quart soup pot is perfect. 

  • - Canning rack (or you can make one out of canning rings!) 

  • - Jars, lids and rings

  • - Jar lifter

  • - Ladle or large spoon 

  • - Canning funnel (handy but not essential) 


We sell most of the supplies at DIG+CO.:




Each recipe calls for different ingredients. For example, you will need pectin for the jam and lemon juice for the tomatoes. We help students with detailed supply lists, well in advance of the workshops.

I AM CONCERNED ABOUT BOTULISM. WILL I MAKE MY FAMILY SICK?

Botulism is very rare and comes from bacteria in the soil. It is caused by improper canning and can only occur in low acid foods. Because we are canning high acid food, botulism spores cannot exist.

about your teacher

Nici Holt Cline is founder and owner of Dig This Chick, a Montana-based brand that inspires connection, adventure and experience — on the homefront and in the wild. Through her blog, social channels, educational classes and online marketplace, Nici inspires people to get get outside with their kids, feel dirt under my fingernails, make pie, love nature, invest in art and plant beets. She would like to teach everybody how to make and can jam.

Nici grew up surrounded by gutsy and able Montana women who canned food. She has been growing and putting up her family's food in jars for 15 years. Nici has taught hundreds of people how to can food through her live workshops and digital canning course.

Still have canning questions?

Be in touch!