Having a cupboard full of vinegary, homemade pickles is better than almost anything. Just think of the zest they’ll bring you daily!
In this workshop you will learn how to make shelf-stable, crunchy pickles from all sorts of vegetables. You'll learn how to choose your produce, how to prepare it to avoid pitfalls, and how to get the elusive crunch. You'll learn the difference between hot packing and raw packing, including which situations they’re best suited for. You will learn to eliminate steps from the traditional canning process and how to avoid yeast and mold, as well as why you should regard your heirloom recipes with some suspicion. By the end of this 1.5 hour(-ish) class you'll be able to pickle just about anything your heart desires, with your own (safe!) personal twists, if desired.
This is part of the online series, The Preservation Society Guide to Intelligent Preserving. Cookbook author and preserving teacher Camilla Wynne wants you to understand the science behind preserving procedures, liberating you to employ a little judicious creativity while also streamlining the process so you can make preserving a regular part of your life.
This class will be held over Zoom as a webinar where you can ask questions in real time via the chat. That said, if you can’t be there at the scheduled time, you can watch online or download the class later. I’m happy to answer any questions that may remain via email.
