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Welcome to Dianne’s Country Kitchen: A Tradition of Putting-Up-Food. Making Pickles the second in WEI’s four-part series on food preservation, a skill we consider an important component of sustainability and food access. With Dianne Patras; Master Gardener, Food Preservationist.

REGISTER HERE 

Making Pickles 

When: Saturday, July 25, 2020, 9:00 a.m. – 12:30 p.m.

Where: WEI’s Amador Hill Farm and Orchard, 15715 River Road, North Branch MN

Instructor: Dianne Patras; Master Gardener, Food Preservationist

Registration Fee: $45

Welcome to Dianne’s Country Kitchen: A Tradition of Putting-Up-Food. Making Pickles the second in WEI’s four-part series on food preservation, a skill we consider an important component of sustainability and food access. In this class, we will discuss general preservation procedures, safety guidelines and regulations for making pickles. We will discuss the use of salt (including reduced salt) and how to select fresh cucumbers, beans and beets for pickling.  Hands-on we will make pickled beets, dill pickles and/or bread and butter pickles. Be sure to bring a box to carry your jars home. You will leave this class ready to pickle with confidence! 

Instructor Bio: Dianne Patras is a Chisago County Master Gardener and University of Minnesota Food Preservationist volunteer and educator. She brings a cross-generational approach to the art of ‘putting up’ food, an important component of sustainable living. 

REGISTER HERE (coming soon)

Consider taking the whole series of food preservation classes:  Berries, Jellies, and Jams; Making Pickles: Canning Tomatoes; Sauerkraut