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Cucumbers, cauliflower, beans, beets, onions, and peppers--this is just a partial list of vegetables that can be pickled! This 90-minute workshop focuses on pickling as a preservation method for low-acid foods, with direct experience canning dilled green beans. You'll learn research-based practices to ensure safety of pickled products using water bath canning.
Duration: Approx 1-1.5 hours
Skill Level: All levels welcome (beginner-friendly)
Age: 10+ (under 16 must be accompanied by an adult)
Cost: $10 per person for all sessions.
Minimum of 4 participants, maximum of 12.
Registration deadline: 3 days before date of workshop.
Cucumbers, cauliflower, beans, beets, onions, and peppers--this is just a partial list of vegetables that can be pickled! This 90-minute workshop focuses on pickling as a preservation method for low-acid foods, with direct experience canning dilled green beans. You'll learn research-based practices to ensure safety of pickled products using water bath canning.
Duration: Approx 1-1.5 hours
Skill Level: All levels welcome (beginner-friendly)
Age: 10+ (under 16 must be accompanied by an adult)
Cost: $10 per person for all sessions.
Minimum of 4 participants, maximum of 12.
Registration deadline: 3 days before date of workshop.