Preserving The Bounty-Pickles In The Pantry

May 6, 2017 @ 11:00 am – 2:00 pm

Be a part of the farm to table movement and join us as we learn to pickle almost anything! We’ll start with creating our own jars of garlic dills or string beans, and pickled fruit or ginger …and then can them from start to finish. Learn the brines, technique, and science of pickling.

Description: Introduction to Small- Batch Hot Water Bath Canning.

Every class covers food safety and general procedures for a successful seal every time!  These are “Hands-on” classes with each participant taking home recipes and 2 freshly made jars of seasonal goodness- plus the confidence to DIY at home (Ingredients vary by season)

 Full Participation

with Master Preserver Pam Lillis