Preservation Series Workshop Registration

Instructor: Chef and food educator Paula Thomas will lead each of these two-hour hands-on workshops. 

Location: All workshops are held at the Posner Center, in the Commons Kitchen. 1031 33rd Street, Denver, CO 80205

Capacity: Maximum of 20 participants for each workshop.

Workshop Fee: Suggested fee is $50 per workshop. Material cost for each workshop is $20. Our pay-what-you-can pricing (with a minimum of $20) applies for these workshops. The last workshop of the series, Zero Waste Kitchen Practices, is priced at $40 (with a minimum of $5 to secure your spot).

Form Instructions
DO NOT DELETE anything on this form. DO NOT change visibility or most other settings.

Step 1 - Make a clone of this form, give it a name, save it.
Step 2 - Enter the new number of your form in the field below (use the Default property).
              This is the FormAssembly assigned number, found under Publishing on the left.
              This is used to log the FormAssembly form and response that generated a record in SF.
Step 3 - Enable connectors and reset Denver Neighborhood; special handling for Chargent
Step 4 - Update only the general text above, the individual class titles and descriptions below. The class info on the last page comes from Salesforce (Event Desc for Automation). NOTE: Copy and paste special without formatting, then reformat. 
Step 5 - Edit Notifications (on the left) - This section gets erased when cloning a form. Copy and paste from the template into your new form. The response email accommodates for the number of classes selected. 
Step 6 - Optionally change the theme.


How this form works: 

This form automatically handles up to 8 classes. You can set the Entire Series section to Hidden if you don't want to use it. Just don't delete it. Please don't change any other visibility rules. 

The prefill connector gets the Event info from Salesforce and enters it in the hidden fields at the bottom of this page. If it finds the event in SF, it shows the class section. If it doesn't find the event in SF, it hides the class section. 

Here's how to make your copy of this form handle your events: 

A Record ID is an 18 character alphanumeric value that uniquely identifies that record in Salesforce. You can find the Record ID in the URL when you are viewing the event. 
  1. View your event in Salesforce and copy the Record ID from the URL
  2. In FormAssembly, go to Connectors on the left
  3. Click Configure on the Salesforce (Prefill) connector (Form Open section at the top)
  4. Locate the lookup number that corresponds with the class number
  5. Paste the Record ID in the criteria section for that class
    NOTE: If you are not using a class, please enter this Record ID instead: a3XRd0000000000000
    (Since this is not a real ID, the Class ID will be blank and the class section will be hidden)
Entire Series
Preserving the Flavor of Summer through Freezing, Drying, and Infusing
From herb blends, herb salts to infused vinegars and more, preserving herbs from the garden is a great way to take advantage of their abundance during the summer months, and a delicious way to enjoy their flavor all year-round.

During this hands-on two-hour workshop, you will learn:
  • The best ways to dry different types of herbs like basil, parsley, thyme, chives and oregano, and flowers like chamomile, rose petals and calendula
  • A variety of easy and delicious freezable herb sauces
  • How to make your own herb blends, herb salts, infused oils and vinegars

Date: Thursday, August 15, 2024, 6-8pm

This workshop is SOLD OUT!  Email programs@dug.org to be added to the waitlist.
Canning Jams and Fruit Preserves
It’s peach season in Colorado! And what a better way to capture the sweet flavors of summer fruit than by making your own jams and other fruit preserves to enjoy the rest of the year.

During this hands-on two-hour workshop, you will learn:
  • Safety and sanitation practices to ensure success
  • Canning equipment and tips and tricks for foolproof fruit preserves
  • Hands-on canning experience with step-by-step instructions following two fruit preserve recipes easy to replicate at home
  • Different ways to use fruit preserves, beyond breakfast toast

Date: Thursday, September 12, 2024, 6-8pm

This workshop is SOLD OUT!  Email programs@dug.org to be added to the waitlist.
Intro to Vinegar Pickles and Canning
Ready to preserve the abundance of tomatoes, peppers and other vegetables from your garden? Then join us for this hands-on pickling and canning workshop where we’ll learn the basic techniques to preserve homemade salsa, tomato sauce, pickles and more, to enjoy during the colder winter months.

During this hands-on two-hour workshop, you will learn:
  • Safety and sanitation practices to ensure success
  • Vinegar pickling basics while making a batch of pickled vegetables to take home
  • Principles of canning, equipment, techniques (water bath vs pressure), and tips for working with recipes
  • Hands-on canning experience with step-by-step instructions following a quick salsa recipe easy to replicate at home

Date: Tuesday, October 8, 2024, 6-8pm

This workshop is SOLD OUT!  Email programs@dug.org to be added to the waitlist.
Intro to Fermented Vegetables
Preserve the abundance of produce coming out of your garden or the farmers market through fermentation. If you have always wanted to learn how to make your own sauerkraut, sour pickles, or fermented sauces but feel nervous about the process and don’t know where to start, this class is for you.

During this hands-on two-hour workshop, you will learn:
  • Safety and sanitation practices to ensure success
  • The science behind vegetable fermentation and the different applications through two simple and delicious recipes–sour pickles & spiced kraut
  • What to look for as your ferment ages on your kitchen counter, expected shelf life of ferments, and different uses for fermented vegetables

Date: Tuesday, October 15, 2024, 6-8pm

This workshop is SOLD OUT!  Email programs@dug.org to be added to the waitlist.
Zero Waste Kitchen Practices
Just in time for the holidays, learn how to turn your kitchen into an environmentally-friendly
space! In this class, we explore the different ways our kitchen can help us become more eco-
friendly and reduce our carbon footprint, especially as the holidays approach. We discuss waste reduction tips, explore the concepts of reusing, recycling and composting, and cook two delicious dishes made with plant parts that usually end up in the compost bin.

During this hands-on two-hour workshop, you will learn:
  • Ideas and recipes to use parts of the plants we usually discard
  • Meal prep habits to help you utilize the same ingredients in different dishes
  • How to cook beans from scratch in batches to help you with meal prep
  • Tips to reduce food packaging waste
  • Habits to help you reduce food waste

Date: Saturday, November 16, 2024, 10am-12pm

This workshop is SOLD OUT!  Email programs@dug.org to be added to the waitlist.
Class 6 Title Goes Here
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Class 7 Title Goes Here
Class 7 description goes here. Include date, time, location and instructor as appropriate
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Class 8 Title Goes Here
Class 8 description goes here. Include date, time, location and instructor as appropriate
This workshop is SOLD OUT!  Email programs@dug.org to be added to the waitlist.
Hidden Fields - DO NOT DELETE










































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Order Summary
Pay what you can, suggested price is $40 per class (minimum $5 to secure your spot)

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Denver Urban Gardens