Learn the fine art of pickling

SHARE Learn the fine art of pickling


So your garden is growing — quite well, thanks to the cool temps and frequent rain we’ve been having — and you’re expecting quite the bounty.

But now you’re starting to wonder: what are I going to do with it all? Relax, you’re not in a pickle; you can can! (While this pun cracks me up, I’m cool with you saying it’s the worst ever.)

OK, back to the class.

Beginners and more seasoned canners can learn the fine art of canning and pickling in the monthly cooking class sponsored by Chicago Market at Fearless Food Kitchen. (Just so you are aware of how everything is connected, Fearless is the cooking school run by the Peterson Garden Project.)

Artist/educator Liat Shanan — who’s quite the canning pro — will lead the class. She’ll go over food safety — really important when you’re talking about canning — as well as the basics of pickling. The class also will learn about boiling-water-bath canning and get suggestions on the best ways to store canned foods. Everyone makes and cans pickled asparagus and gets to take home a jar. (See, you learned something already. Bet you hadn’t thought about pickling asparagus before!)

Since we’re talking canning, here’s an unsolicited tip: wonder why what your pickling has shriveled up? You probably put the salt, vinegar or sugar in too fast. Add those very gradually and incorporate fully before adding more.

OK, back to the class.

It will be held from noon to 2 p.m. Saturday (June 6) at Broadway Armory Park, 5917 N. Broadway. The fee is $55. To register, go here.

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