Preserving Harvest:
Online Canning Workshops
7 workshops | June - September 2021
A Different Kind of Workshop
Each Workshop Includes:
Live Instruction from Nici Holt Cline, and sometimes her mom
Help securing supplies + all of your canning questions answered in real time during the zoom call
A private Mighty Networks Community - to house your workshop materials, share your experience, ask questions + connect with other students
A printable workshop guidbook - including tools, instructions, recipes and more!
s c a r y
Canning food can feel intimidating
I don't want to kill my kin.
I don't have the space.
I don't want to fail.
I don't have the tools.
I don't want to kill my kin.
I don't have the space.
I don't want to fail.
I don't have the tools.
EASE > OVERWHELM
Discover that preserving food is easier and less time-consuming than you imagine.
Move past intimidation and into total confidence with my tried and true canning process, and safety guidelines.
Learn how to source and preserve high quality, nutrient-packed produce for a fraction of supermarket prices.
Canning food reduces waste, supports local farmers, and lessens our carbon footprint.
Canning food is a creative, educational and gratifying activity for the whole family.
CANNING SUPPLIES
FUN + REWARDING
Our students dig our online workshops
Become a Dig Student Today!
I was part of the hands-on jam making and canning class with Nici. I am 73 years old and had not canned since I was in my 30s. Nici presented with expertise, good humor and simply understood instructions. It was fun and has given me the confidence to make jam for my grandchildren. I highly recommend!
Trish
I took a jam canning workshop from Nici and it was casual and fun and warm, really enjoyable. She made it simple and easy and gave us all the information we needed, while showing us as she went. We were all encouraged to participate and get hands-in experience as well. I would recommend it to anyone who is curious, and also may feel intimidated by canning - Nici makes it feel accessible and very doable and rewarding.
Romy
I really enjoyed this workshop! I've always been a little intimidated of the canning process, and this was a great way to learn. The videos were helpful because you could go back and listen again, or pause on instructions as you worked. Excited to see what is next!
Sarah M.
My parents used to can bushels of tomatoes from our family garden and I always thought it was a mysterious and difficult process. I inherited their canning pot and it sat in my basement for ten years. I decided to take Nici's online preserving class and was pleasantly surprised to find it was an easy and affordable process. Nici provided materials that were very easy to follow. I canned twelve pints of applesauce and purchased some recommended canning books for more recipes down the line. Nici was quick to answer questions and made the whole class an enjoyable experience. I highly recommend this class! It is both satisfying and joyful to preserve food and I promise you, it's much easier than you think! Thanks, Nici!
Madonna
The canning workshop helped me have the confidence to can all on my own. Although pretty adept in the kitchen (if I do say so myself) I had never held the reigns for canning. I'd help friends and do what I was told, but had never thought it all through myself. I'd gathered all my supplies and pitted my plums and pulled out the booklet to double and triple check the process. First attempt was a successful batch of plum jam and already looking ahead to next summer's options. Ketchup is at the top of my list!
Marina Z.Preserving Harvest:
Online Canning Workshops
Our next workshop - Canning Jam - Sunday, June 13
Frequently Asked Questions
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!).
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.
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.
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.
- - 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.
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.