Cool and tart or crisp and sweet – you can find pickled vegetables, fruits, or even meats on almost every dinner table. Pickling is the oldest way to preserve the local harvest.
The Nutrition and Health Program of Cornell Cooperative Extension in Fulton and Montgomery Counties will present “Pickling” on Tuesday, July 20th, 6:00-8:00 p.m. Nutrition Program Educators and Master Food Preservers Eileen Lang and Norma Maring will teach the class in the Extension Teaching Kitchen, 55 East Main Street, Lower Level, Johnstown.
This class will focus on the pickling and boiling water canning process for pickled vegetables, relishes and chutneys. The basics of selecting and using proper food preservation supplies and equipment will be covered as well. This is the last time this class will be offered this year.
Class participants will gain hands-on experience preparing and pickling beets and a cranberry-orange chutney. Participant samples will be available for next day pick up. General food preservation information will be shared. Participants will take home a packet containing recipes, nutrition information and safe storage tips.
Registration is required by July 19. The cost is $15 per person, with the class limited to 12 people. To register or for more information, call 518-762-3909 x 101 or sign up online at www.ccefm.com.
