Want to can your own preserves but not sure how to get started?
Join us! We’ll guide you through two of the simplest and safest preserves to start with: jelly and pickles.
Saturday, April 8, 10 AM – 12 PM
Raleigh City Farm (800 N Blount St.)
What to expect:
We’ll tell you tales of the history of canning and of our local area along the way.
You’ll have a chance to customize your own jar of pickles with spring veggies and spices to take home with you.
You’ll get a full overview of the jelly-making process and how to make jelly with spring wildflowers.
You’ll leave with a solid knowledge of the water bath canning method, detailed handouts, and a jar of preserves!
This workshop is hosted outdoors on site at the lovely Raleigh City Farm in downtown Raleigh (800 N Blount St.).
May 10, 2017 at 11:23 pm
This was an interesting read. My parents always used to pickle cucumbers, but this is a bit different.
May 11, 2017 at 4:37 pm
yes! there are so many veggies (and fruits!) you can pickle! You don’t have to wait for the summer for cucumbers – you can pickle root veggies all spring and fall too. 🙂