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 Portland Community College’s Community Education program in the Summer 2018 term at PCC’s Southeast Campus. When registration has opened on their website, we’ll include a link here.