ABOUT THIS EVENT
Food & Drink
Jam, pickles, tomatoes, salsa, and much more can be safely and easily preserved at home - if you know how. The process can seem intimidating, but I'll show you how to do it right.
We'll cover all the basics: what you need, what you don't need, what you can and cannot safely preserve with a water bath, materials sourcing, basic procedure, and specifics of jam and pickles. Each participant will get a jar of jam and one of pickles to take home. This is a hands-on class, so please wear closed-toed shoes.
Want great local food in the winter? Preserving your own is the way to go!
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MORE ABOUT YOUR HOST
Emily Ingram has been making and selling a variety of jams and pickles at Chicago farmers markets for four years, plus she also does a lot of canning at home for her own use. A girl needs a lot of tomatoes, and it's the only way to get summer flavor in the depths of Chicago winter! Emily is also an avid gardener and local food fan.