K-State Research and Extension
Learn to pickle vegetables in hands-on workshop Discover the right vegetables for pickling and walk through the pickling and canning process, step-by-step in a half-day, hands-on workshop.
Karen Blakeslee, coordinator of the Rapid Response Center and co-director of the Kansas Value Added Foods Lab with K-State Research and Extension, will lead the class. Participants will learn how to safely pickle vegetables and can them using the water bath canning technique.
Lunch and all materials will be provided.
The class is Thursday, Aug. 22, from 12-5 p.m. at Trinity Methodist Church, 901 E. Neal, Salina. It costs $30, and registration is required at www.tinyurl.com/2024foodpres. For more information, contact Lisa Newman at [email protected] or 785-392-2147.
Accommodation requests related to a disability should be made to Newman two weeks prior to the start of the event. Language access services, such as interpretation or translation of vital information, will be provided free of charge to limited English proficient individuals upon request.