Pickling is a diverse and delicious way of preserving the local bounty. While most people think of the kosher dills at the grocery store, there is actually a wide variety of methods when it comes to pickled vegetables. This class will delve into the rich cultural history of pickling while providing students with the foundations to start preserving at home.
We will cover preservation basics, equipment, food safety issues and variations on basic recipes. The workshop will feature home canning techniques as well for long-term storage. Students will take home several jars of pickles.
ADVANCE REGISTRATION IS REQUIRED
CLASSES HELD RAIN OR SHINE
July 27 (Sunday) 1:00 p.m. - 5:00 p.m. $89 SOLD OUT!
October 12, 2014 (Sunday) 1:00 p.m. - 5:00 p.m. $89 << Click on date to register (gift cert holders register by emailing email@example.com)
Materials to bring to class: knife, apron. If you cannot bring these, we will provide them. For more information about how to prepare for class, CLICK HERE.
If the class date doesn't work for you or if the class is full, email us at firstname.lastname@example.org to request another workshop date.
Please read our cancellation policy in case you are not able to attend your scheduled class. If the workshop dates don’t work for you, if the class is full, or if you’d like to request that another class be added, please email us at email@example.com and we’ll do our best to accommodate you!
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