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Food Preservation Hands-On Workshop, Wells
April 27, 2017 @ 5:30 pm - 8:30 pm| $35
Hot Water Bath Canning: Pickled Spring Vegetables
Spring vegetables in Maine have a short season, so learn how to preserve these tender green vegetables to enjoy year round. UMaine Extension staff and Master Food Preserver volunteers will teach you how to safely preserve pickled fiddleheads or asparagus using the hot water bath method. Participants will receive recipes and a jar of homemade pickles. Please bring a potholder to class.