Workshops & Classes


When: Fri., July 29, 4-7 p.m. 2016

Get ready to make your own pickles by learning about types of pickle and fermented foods, food safety and quality issues particular to pickling, selection of ingredients, equipment, preparation of quick-pack and fermented pickles and sauerkraut, advantages and disadvantages of processing fermented foods, processing pickles and flavored vinegars. Demonstrations will include making dilly beans, as well as fermenting sauerkraut in The Perfect Pickler and fermentation crocks. Call to register.

Price: FREE

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