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.
ADVANCED REGISTRATION IS REQUIRED, EVEN FOR GIFT CERTIFICATE HOLDERS
June 29, 2013 (Saturday) Noon to 4:00 p.m. $69 plus small materials fee of $10 << Click date to register (gift certificate holders register by emailing email@example.com).
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 review our cancellation policy in case you are not able to attend your scheduled class.
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