: Pickling is preserving a food with acid and salt. The key to safe pickling is making sure that the acid is high enough to kill any microorganism that can lead to spoilage and illness. Besides cucumbers, almost any vegetable or fruit can be pickled: beets, peppers, onions, corn relish--even watermelon! In this hands-on workshop, participants will focus on basic pickling techniques, using carrots. All materials and equipment provided. This workshop is open ONLY to those who have taken the required online lessons 1,2,and 5, plus any fourth lesson, at the ISU "Preserve the Taste of Summer" website: www.ucs.iastate.edu/mnet/preservation/home.html
Registration for this workshop is online. Registrants may contact Mary Krisco at email@example.com AFTER they have completed the online lessons.