Pickling & Canning
Heritage Preserving Techniques
Spend the day learning to make pickled cucumbers (infamously known as Dawn’s Delicious Dills, circa 1978), pickled green beans, and canned tomato sauce (flavoured with garlic and herbs).
In the morning, we’ll spend a brief time in the garden harvesting, and seeing the wide variety of vegetables grown at the Cordwood Studio. The rest of the day will be spent in the kitchen, learning the age-old practices of pickling and canning. While working, the instructors will discuss other canning methods and recipes as well as the ones we are using.
Each participant will take home 3 pint-sized jars of pickled cucumbers, pickled green beans and tomato sauce. The day’s recipes will also be yours to take home.
This is a wonderful way to extend the bounty and flavours of our short growing season here in Eastern Ontario, and to learn from two farmers and preserves who, combined, have been practicing and perfecting these techniques for over 80 years.
August 18 (9:00am – 5:00pm)
+$30 material fee
Lunch included. All dietary needs accommodated.