Learn the age-old art of canning and find out how to make crisp, tasty pickles along with the art of fermentation. After a short presentation on the basics, teams of no more than four will work together to make and process a batch of quick pickles as well as a jar of sauerkraut from locally grown fresh cukes and cabbage. Bring a friend or come make new friends. Everyone takes home a jar of fresh canned pickles and starting-to-ferment sauerkraut!

This class is taught by canning expert and Washington State agricultural guru, Kate Ryan, Food Safety Assistant for WSU Snohomish County Extension. Come have fun learning from Kate who is a dynamo, and get inspired to preserve the summer.