Seattle is a city of gardeners, and we love it. In summer, though, it’s hard to keep up with the overflow of goodness from the backyard. So Kristen Westcoat is going to show us how to safely preserve our bounty! You’ll learn safe techniques for pickling, fermenting, and water bath canning as you make pickled blistered shishito peppers; fermented hot sauce; blueberry basil shrub; preserved vanilla peaches; and tomato jam. A light meal will be shared to complement the day’s freshly-preserved treats, and you’ll leave with a jar or two to take home!