A hands-on food day rooted in seasonal abundance and preserving goodness all year long. Participants will work with peak-summer veggies to make pickles and fruits to make small-batch jam, learning foundational preservation skills that can be replicated at home.

You’ll explore:

• Pickling methods: quick pickles, water bath canning, and brine variations

• Jam-making fundamentals using seasonal fruit

• Different recipes of pickled veggies and fruit jams by tasting samples

• Food safety, acidity, and storage basics

Leave with confidence to preserve harvests beyond the growing season.