Make your favorite fruits and vegetables last by turning them into shelf-stable pickles and preserves using the science of water bath canning. We’ll discuss safety, equipment, and reliable resources, all while working through the whole process together in class. Students will go home with their own jars of pickles and jam.
This class is being offered through Mt. Hood Community College’s Community Education program in the Summer 2018 term as course number #HOM4WC. You can register by visiting the college website here.