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