We Can Pickle That

Date: 
Tuesday, August 6, 2013 - 5:30pm - 8:30pm
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 jarring “outside the cucumber!” Based on that 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 sponsors!

                      

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