Preserve & can a harvest — Fresno, CA

Preserving a harvest extends the season; safe canning/fermentation is a real culinary craft. Standard: Michelin craft — preservation & fermentation (safe canning, USDA/NCHFP practice). Proof: photos of the sealed batch + method log Method (Michelin craft — preservation & fermentation (safe canning, USDA/NCHFP practice).): 1. Prep produce and sanitize equipment. 2. Process to a safe preservation method (can/ferment/dry). 3. Seal, label, and confirm safe processing. 4. Photograph the batch and log date/method/yield. Done when: photos of the sealed batch + method log

Where

Fresno, CA

Pay

$50 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash. You see which before you claim, never after.

Proof

photos of the sealed batch + method log

This is exactly what gets it approved. Nothing settles without it.

Level

intermediate

Open until

2026-08-08

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 90–240 minutes. Method of record: Michelin Green Star preservation practice + FDA Food Code — preserve to a validated process, with pH or process time recorded

Bring

• calibrated pH meter or test strips
• probe thermometer
• scale
• sanitised jars + new lids
• timer
• labels
• camera

Steps

1. Photograph the site BEFORE with GPS on and a legible timestamp; confirm you are inside the posting radius.
2. 2. Sanitise jars and equipment; record the method used.
3. 3. Follow a TESTED recipe (USDA/NCHFP or equivalent); do not improvise ratios in preservation.
4. 4. Weigh ingredients rather than measuring by volume where the recipe allows.
5. 5. For acidified products, measure and record final pH; it must be at or below 4.6.
6. 6. Process for the exact time and temperature the tested recipe specifies for your altitude.
7. 7. Cool undisturbed, then check every seal.
8. 8. Label with product, date, and batch, and photograph the finished batch.

If it does not match the plan

• Final pH above 4.6 on an acidified product -> not shelf stable; refrigerate or discard, never store ambient.
• Recipe is untested or family-adjusted -> do not use it for a preserved product.
• Any jar fails its seal -> refrigerate and use, or reprocess; never store an unsealed jar ambient.
• Altitude adjustment unknown -> look it up; an unadjusted process time is unsafe.
• Low-acid food without pressure processing -> stop; botulism risk.

What counts as done

• Tested recipe named in the record
• Final pH recorded for acidified products, at or below 4.6
• Process time and temperature recorded with altitude adjustment
• Seal check documented per jar
• Every jar labelled with product, date, and batch

Proof is measured against these, not judged by taste.