Seattle is a city of gardeners, and we love it. When summer hits its stride, though, it’s hard to keep up with all that tasty goodness coming from the backyard. So local produce hero Jackie Freeman is going to show us how to safely preserve our bounty, along with some creative ways to enjoy it later! You’ll learn safe techniques for pickling, making jam, and water bath canning as you make pickled peppers piled onto Italian sandwiches; homemade harissa with roasted summer vegetables and yogurt; and plum basil jam with baked brie and pistachios. You’ll enjoy a meal made from our preserved bounty, and leave with a jar or two to take home!
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