Pickling isn’t just for cucumbers anymore! Come fall, pickling is a great way to preserve your end-of-season harvest—beets, carrots, cauliflower, even Brussels sprouts—and add unique flavor to a cheese plate or your holiday table.
Join us for this hands-on class designed for the novice canner as well as the seasoned pickler looking for inspiration. We’ll review the basics of pickling science and boiling-water-bath canning, including information on food safety and how to store your newly canned goods. Each participant will take home a jar of pickled beets that they’ve made during class.