In this hands-on cooking class we will focus on pickle and chutney making. We will review canning safety and techniques of boiling water bath canning, but this class is geared to those who have had some experience with waterbath canning. We will pickle some fruit, some vegetables, and also make chutneys we can use to dress up our barbeque’d meats or liven up a cheese plate. Each student will get at least 3 jars-of pickled vegetable, pickled fruit, and chutney.

Price: $56, $51 member

Instructor: Kathy Lee