The art of pickling predates recorded history. Green beans, asparagus, carrots, and other vegetables can be safely canned by pickling them. Learn how to select safe pickling recipes, proper acidity levels of vinegars, and how to process jars to ensure safety. This class is taught by Oregon State University Master Preserver Tonya Johnson.
Preregistration is required by Wednesday, July 26th at 5:00 pm. Use the form at the bottom of this page to sign up. Registration for all of our adult classes costs
Planning to take several classes? Save money and enjoy a host of other exclusive benefits by becoming a member today!
For more information please visit, https://www.willametteheritage.org/classes-workshops/