It starts, for me, with a desire to continue to develop my creativity, my learning –  and sharing these joys with you.

Reliving and using my past experiences in over forty years of stop and start canning… of remembering my earliest days with my Grandma in her basement helping to skim foam off the sauerkraut fermenting in large crocks… of my own early attempts at canning with produce from our first backyard garden……

And it’s about learning more and sharing more.  And so I started Preserving Now more than seven years ago here in the Atlanta area, to offer classes and share knowledge and experiences.   Sometimes that means solitary cooking, or workshops and teaching, and sometimes just purely giving away – for the joy of it – what my hands have created.  And sometimes it’s about talking with you, friends, students, teachers, old timers, newcomers…..And as we continue, sharing the creativity, products, ideas of others on this website.

And now, through The Learning Kitchen, we have the opportunity to bring instructors teaching classes and workshops in the “The Lost Arts”, many of whom would be invisible were it not for this shared space and community.

Join us, won’t you?

Tomato Can-A-Thon at Ser

 Certifications & Experience

Lyn has been canning and preserving for more than 40 years in her home in Atlanta.  More than seven years ago, when she learned that canning & preserving classes had disappeared across Atlanta, she initiated and taught classes across the Atlanta area and Nashville.  Classes & Workshops offered included basic Canning 101,  a Summer Preserving Series in Nashville & Serenbe, various specialty classes such as Bread & Jam, and many other private and corporate learning & experiential events.

Lyn has completed coursework and been awarded a Certificate of Master Food Preserver from Cornell University Extension Service based in Ithaca, New York.  She has also completed additional coursework in food science at the University of Georgia. As a requirement for processing and selling low-acids foods (such as pickles and salsas), Lyn has completed the University of Georgia “Better Process  Control School” training and subsequently received certification as awarded by UGA and the Georgia State Department of Agriculture.

Lyn has taught at Piedmont Park, Atlanta Botanical Gardens, the Salud Cooking Schools at Whole Foods, the Nashville Farmers’ Market Grow Local Kitchen, Serenbe’s Bosch Experience Center in Chattahoochee Hills, and at many other private and corporate events.

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