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In this workshop we cover the basics of waterbath canning vegetables, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one pickle recipe and one chutney, relish or salsa. You will leave the class ready to tackle any pickling project and able to safety modify recipes to your taste.
The cost is $65 (taxes included) and includes a jar of preserves and thematic refreshments.
211 Bernard W.
Join us to celebrate the launch of local chef Camilla Wynne's new book of inspired recipes for jams, jellies, marmalades, pickles and more!
Camilla will be in conversation with Montreal food writer Jonah Campbell (Food & Trembling). There will be books for sale, as well as a delicious spread!
For more information, see the facebook event.
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