Preserving Harvest:
Online Canning Workshops
Our next workshop - Canning Applesauce - starts Sunday, October 25th
the workshops
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A Different Kind of Workshop
Make the comforting and nourishing experience of twisting open a jar of preserves a reality with the latest online workshop series at Dig — Join Nici Holt Cline and her team for a series of four live online canning workshops this summer/fall!
Each Workshop Includes:
Live Instruction from Nici Holt Cline
All of your canning questions answered in real time
A private Mighty Networks Community - to house your workshop materials + connect with other students
A printable workshop resource guide - including tools, instructions, recipes and more!
Want to give canning a try?
I know canning food can feel intimidating. Maybe you're thinking: I’ve heard if you do it wrong, you can make people sick. I probably wouldn’t be able to do it in my kitchen—I don’t have the tools... It seems complicated, time-consuming and overwhelming. I get it! Truly, I do. And I designed this workshop to be what I know students need so they can can with confidence.
"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.
JOIN NOWDiscover 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
"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
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.
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 Applesauce - starts Sunday, October 25th
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.
