The Valley Preservery


New Podcast

I recently recorded a podcast for Canadian Food Focus. 


CanadianFoodFocus link to the corresponding article:

Create Your Own Group

If you have a group of friends, colleagues or family members who would to organize a custom designed workshop, email me at: Do you want to learn to can high or low acid foods? How about making sauerkraut or kimchi? Want to make holiday gifts of preserved foods? Learn to make fruit leathers for the kids. Whatever your interests, we will design a workshop that is hands-on, very informative, fun, and always seasonally relevant. We cover the science of food preservation, evidence-based methods and you go away with a list of authoritative resources, recipes, and the products you make.

Stay and Learn

Why not come for a couple of days and enjoy the area and combine the visit with a workshop on food preservation! Kimberley is in the heart of the Beaver Valley which is about 2 hours north of Toronto. It sits in the Niagara Escarpment and has a 300,000 year old history. There are many trail systems easily accessed, the Beaver River for kayaking, and lots of opportunity for skiing and snowshoeing. The Village has the lovely General Store and two very good restaurants. Any season, Kimberley is a super place to spend a couple of days or more. Sound appealing?

If you have an interest in visiting the Kimberley area to hike, bike, kayak, ski and enjoy the many wineries, cideries and restaurants, a class on canning, fermenting or food preservation in general can be arranged as part of your stay. To explore places to stay check out these links:

Next to the Kimberley General Store is the “Rock House” which is available for short stay rentals. Here’s the link:

The Jasper Stuart House:

The June Motel:


Beaver Valley


Straw Bales

The Straw Bale Experiment

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Crème Fraiche

Fermentation is one of the main forms of food preservation and one of the oldest. Crème Fraiche is an example of a simple dairy ferment. It is also one…

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Chili Sauce, Eh?!

The mere mention of chili sauce in the last article sparked a lively conversation about our favorite condiment. Last summer I was scouring my preserving cookbooks and noticed there…