Register early to save your spot; space in the hands-on workshops is limited to 16 to ensure a quality experience.
Pickling and Fermenting
Tues. July. 24, 2018; 6:30–9:00pm
Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time. In addition, we’ll look at the traditional art of fermentation with a hands-on sauerkraut-making session. After a short presentation on the basics, teams of no more than four will work together to make and process a batch of quick pickles as well as a jar of sauerkraut from locally grown fresh cukes and cabbage. Everyone takes home a jar of fresh canned pickles and starting to ferment sauerkraut! Space is limited!
Other classes in the series:
Basics of Safe Canning
Tues. May 22, 2018; 6:30–9:00pm
Jams, Jellies, and Spreads
Tues. June 12, 2018; 6:30–9:00pm
Tomatoes, Salsa, & Relish
Tues. July 3, 2018; 6:30–9:00pm
Cost is $20 per person per class or register for all four classes by May 21 and get one free (only $60!)! Register online at Preserve-The-Harvest.eventbrite.com or download the brochure and mail with your check.
All in-person classes held 6:30pm-9:00pm at WSU Snohomish County Extension’s Evergreen Room in McCollum Park, 600 128th St SE, Everett.
For more information on the classes, contact Kate Ryan, firstname.lastname@example.org, (425) 357-6024.
Kate Ryan has been canning ever since she learned from her grandmother as a child. Throughout the years, her failures prompted a quest to learn the best and safest methods for home food preservation. When WSU revived their home food preservation training program several years ago, it was the perfect opportunity for Kate to brush off her skills and learn the most up-to-date science and protocols for safe food preservation.