Making Jams & Pickles with Pam Lillis, Master Preserver CS04
Have you always wanted to master small batch canning? Need a refresher? We’ll tackle jams and brines preseason to get ready for spring. We’ll cover food safety and general procedures for a successful seal every time. Be prepared for a “hands-on” class with each participant taking home freshly made jars of a seasonal fruit jam and a pickled veggie (TBD best of season)
Takeaway 2 jars and the confidence to DIY!
A materials fee, payable to the instructor, is $20.