Hands-on Pickling & Canning Part 2

Posted by OCVA / April 2, 2012

In this class featuring Linda Ziedrich, author of The Joy of Pickling, we’ll learn to make sauerkraut (a fermented pickle made with dry salt rather than brine), salsa, corn relish, and pickled peppers in vinegar. We’ll do boiling water bath canning, and you’ll have three processed jars to take home.

Cost: $50

Leave a Comment Share This