Salem will be educating locals on an internationally used method of preserving fresh produce in mid-September across two dates.
Food Preservation: Intro to Pickling Vegetables is a class which is run by the Willamette Heritage Center. This covers the two types of pickling. Kosher pickles are frequently made using vinegar, while foods such as kimchi use fermentation, which involves a salt brine.
Students will learn about what can be pickled, which methods to use, and a bit of the history of this process. Pickling has been used to store food for a later date for several thousand years.
Using the WHC website, participants will find a link on the event page for a form that needs to be filled out. This will include contact information for both the student and someone to call in case of an emergency, any accommodation needs, allergies, and the date they wish to register for.
The admission cost will need to be paid no later than 4:00pm on September 7th or 14th, depending on which date is selected. The price is $60. Invoices will be electronic, however, participants can also visit the venue to pay with cash. Each edition of the lesson will be led by instructors who are part of Oregon State University’s Extension Service. Flyer printing frequently gets used as a promotion method for experiences at local venues. The three hour class will be held inside the Dye House. The two date choices are September 11th and 18th, and both will run between 3:00pm and 6:00pm.
