June 16 from 9am-12:30pm • Light Lunch Included
Learn the basics of making fruit jellies and jams, pickling with vinegar, and lacto-fermenting. And learn how to save all of those delicious veggies for the rest of the year.
Cost: $60 ($30 First Unitarian Church of Dallas Members) • PUBLIC REGISTRATION HERE • CHURCH MEMBER REGISTRATION HERE
Make brined or naturally fermented pickles, fresh-pack pickles or unfermented, directly acidified pickles, and fruit pickles using vinegar and sugar. You’ll get recipes for “Cowboy Candy” (sweet pickled jalapenos), cornichon, pickled watermelon rind and a how-to for fermented vegetable pickles along with recipes for quick pickling other vegetables. Instructor: Lisa Staffelbach from 24 Carrot Health
Learn the basics of shelf-safe canning, freezing and preserving your harvest from summer to summer. Will you make Ratatouille with your zucchini, tomatoes and eggplant? Then what? Can it! Instructor: WRLM organic farmer Rita Foust from Farmer Jones Plants and Produce
Learn to make your own shelf-safe fruit jams and jellies, using fruits and berries from Texas' many wonderful local fruit farmers. Instructor: WRLM vendor Kathy Neumuller from JJ & B LLC
First Unitarian Church of Dallas
4015 Normandy Avenue at Preston Rd.
Dallas, TX 75205
United States