Registration Required. Have you ever wished to unlock the secret to crisp, fresh-tasting cucumber pickles? Or longed to be able to eat your homemade pickles all year round? In this class, you’ll learn to do both! Local blogger (foodinjars.com), canning teacher, and cookbook author Marisa McClellan will show you how to make both fermented and preserved pickles and will let you in on all her pickle-making secrets. This class will detail the steps of boiling water bath canning and safe food preservation. Students will go home with two small jars of pickles that were made that day in class.
Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. Her books include Food in Jars, Preserving by the Pint, and Naturally Sweet Food in Jars. She has written for publications like Vegetarian Times, USA Today, Parents Magazine, The Sweethome, Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters. Marisa also co-hosts a podcast dedicated to living a food-focused life called Local Mouthful. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.
PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.
18 people are attending Pickling Two Ways with Marisa McClellan