Saturday, July 22 | 1-3 p.m.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. In this class, we will discuss the right vegetables for pickling, and walk through the pickling and canning process, step-by-step. Through learning the process of pickling, you can safely create pickled products that will last for many years.
We will pickle local, seasonal vegetables including cucumbers, zucchini and other seasonal vegetables. Each participant will bring home a pint of their own hand-crafted refrigerator pickles.
Class will be held at Next to Nature Farm, 23338 Kissinger Road, Leavenworth, KS 66048. Class will begin at 2 p.m. (approximately 2 hours for class).
Participants will also receive safety information for canning, handouts, and recipes for further canning experiences. Class is limited to 8 participants and pre-registration is required.