Learn about the basics of canning seasonal produce into pickled preserves like pickled vegetables, salsa, and chutney using the standard boiling water bath method. This is a hands-on workshop in which participants will go home with a jar of dill cucumber pickles we make during the session. The workshop will be hosted by Rebekah Carter, Education Coordinator at Wright-Locke Farm, in the kitchen at the First Congregational Church.
$30 per person (includes one jar of dill cucumber pickles to take home). Spaces are LIMITED; registration required.
Please contact Rebekah if you have any questions or want to register: [masked]