Wednesday, June 27, 2:00 pm

    Introduction to small batch hot water bath canning. Learn to make and  preserve the best of the early summer season: Strawberry Jam (with optional version that includes balsamic vinegar & black pepper) and Garlic Dill Pickles . This is a “hands-on” class with each participant taking home freshly made jars of seasonal goodness- plus recipes.We’ll cover food safety and general procedures for a successful seal every time! 

Take home a jar each of jam and pickles and the confidence to DIY. You CAN do it!