Ahh, the delights of Spring — the first crops of fresh local veggies like asparagus, fiddleheads, ramps, young radishes and baby carrots begin to make their appearance in the farmer’s markets. How to savour these fleeting delicacies for more than just a few brief weeks? By pickling them, of course!
Join Christine Manning of Manning Canning for a crash course on preserving the best of what the season has to offer. Learn all the basics of home pickling, from brine recipes to jar sterilization, and you’ll be ready for a whole Summer of creating wonderful, tangy, crunchy treats to enjoy and share. The exact mix of veggies used in class will depend on what’s in best the markets that week.
Not only will you leave this class with a basic understanding safe canning practices and the important do’s and don’ts of preserving. You’ll also get copies of the recipes and jars of all the goodies made in class to take home.