Having explored sweetness at last month’s Canning Connections, we do a big turn to tartness for our April 23 session.
We’ll be putting up pickled asparagus, so appreciated later on when fresh young shoots are no longer in the markets. To complement those spears, we’ll experiment with pickling garlic. Will it be the recipe for Chinese, French, Korean or another variety of pickled garlic? Both of these pickles make great gifts.
This session is open to those who have taken our beginner class, or those who have experience with water bath canning. Class is held Tuesday, April 23, 7-9 p.m. at the Garden House (2336 15th Ave S.) Cost is $15 and includes everything but your apron. Register online at www.canningconnections.com.
This month’s Canning Connection session on April 23 will focus on a favorite spring vegetable. Canning Connection’s Christina Olson writes: