On June 25th, Danielle Dwan from Farm to Table hosted a Pickling Seminar at Janoski’s Farm. We got fresh from the field pickling cucumbers and as a class, processed them into fresh-packed pickles. Canning is an excellent way to utilize the bountiful harvest our local farmers produce and store up some local goodness for the coming months. We talked about the 3 different methods of making pickles: fresh pack, refrigerator and lacto-fermentation. We used the approved recipe for food safety from the National Center for Home Preservation that you can find here: National Center for Home Food Preservation | How Do I? Pickle (uga.edu)
