The backbone of homesteading is learning the ability to properly put away your harvest by canning, drying, freezing, etc. It is a tradition, born out of necessity, that is now a time-honored tradition and a movement that is ever-increasing in popularity.
Join The Folk as we present a three-part canning series over the summer. In this class, part 1, we will discuss and practice different water bath techniques (and why), along with pickled products you'll be proud to serve on your supper table.
Sunday, June 9th at 2:30 pm
Class Limit: 18
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