Please Note: This event has expired.
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.
Topic: Sustainable Food
Instructor: Alison Einerson
135 East 100 South, Salt Lake City, UT 84111