Canning Dilly Beans and Other Summer Pickles
Tuesday, July 17, 2012
10:00am - 11:30am
The Sustainability Academy (map)
Canning pickled green beans, also known as dilly beans, is easy way to preserve the crunchy, delicious taste of summer. Cookbook author Andrea Chesman will be showing us to make this classic Vermont summer pickle for us and covering all the basics of high-acid canning for making crisp, tasty pickles from fresh vegetables. The same basic steps for canning can also be applied to pickle relishes, tomatoes and fruit. Samples of other pickles and recipes will be available. Andrea's newest cookbook is The Pickled Pantry.
$5 for City Market members, $10 for non-members