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Pickling Fruits and Vegetables – “You Can!” Food Preservation
May 15 @ 1:00 pm - 3:00 pm$20.00
Learn how to safely make quick pickles including dill and sweet, refrigerated quick pickles, relishes, fruit pickles, chutney and salads. You will learn how vinegar and processing make these pickles safe, how to keep them crisp, how to tell if a recipe is safe and more. These are all quick process pickles that are not fermented.
This is the third class in a series of eight. You can take just the ones that interest you, or take them all! Tickets are available online through Brown Paper Tickets, or you may register by calling 564-397-5733 or come to the WSU Extension Office/Heritage Farm before the class.