Pickling, Fermenting, and Canning: A 2-part Series for Beginners

Join UNH Extension Educator Sean O'Brien for a 2-part class to learn the basics of pickling, fermenting, and canning. This class involves a classroom-based presentation on Wednesday 10/29 from 6:00 to 7:30 pm to learn about the food preservation processes and safety, followed by a hands-on workshop on Saturday 11/1 from 9:00am to 1:00pm. Roll up your sleeves and get ready to learn by doing in this experiential learning event. All equipment and ingredients will be provided, but feel free to bring an apron or clothes you don't mind getting stained or dirty. You'll leave this class with 3 jars of food- quick pickled cucumbers, started sauerkraut (this will need 2-3 weeks to ferment at room temperature), and a shelf-stable jar of canned dilly beans (this will need to be picked up at least 12 hrs after the class to allow time to cool). Sign up early to ensure your spot as there are only 7 seats available!