Image 1 of 3
Image 2 of 3
Image 3 of 3
Your day in the Skagit Valley begins with a practical introduction to sausage making. Instructors guide the group through selecting cuts, seasoning blends, food safety, and the difference between fresh and fermentation-ready sausages. Guests prepare their own batches and gain an understanding of how to repeat the process with confidence at home.
The class continues with a session on salted cod, a method used for centuries to preserve fish for long-term storage. Participants learn about salting techniques, hydration, storage conditions, and how salted fish fits into winter pantry planning.
From there, the focus shifts to herbs. The Herb 101 portion covers identification, culinary uses, drying methods, and storage. Guests handle a variety of fresh herbs, learning how to incorporate them into both everyday cooking and longer-term preservation.
The afternoon is dedicated to pickling and canning. Using seasonal produce from the region, guests walk through brines, jars, safety protocols, and recipe foundations for building a versatile preserved pantry.
The workshop concludes with a vinegar-making session led by Ashley Morford-Haines. Participants learn how to start a batch, maintain an active culture, and use homemade vinegar in cooking and preserving. The full day offers a structured, skill-building approach to traditional preservation practices designed for modern home kitchens.