We Can Pickle That

Date: 
Tuesday, August 5, 2014 - 6:00pm - 9:00pm
Topic: 
Sustainable Food
Cost: 
25.00
Instructor: 
Alison Einerson
Location: 
Harmons City Creek:
135 E 100 S
Salt Lake City
  

We Can Pickle That

This is canning “outside the cucumber”! Based on the week’s market harvest, we will learn to preserve using a water bath technique and a variety of pickling brines, herbs, and spices.

The We Can Pickle That workshop is part of our Summer in a Jar series of canning events. These workshops are put on in partnership with the following organizations:

         
 

Thank you to our generous sponsor!

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