***NEW DATE***Pickling Made Easy

Program Type:

Special Event

Age Group:

Adults, Woods Branch
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Description

Learn how to make fresh dill pickles from start to finish with Kelly Caisse of KDCROP Farms. Participants will watch an on-site cooking demonstration on how to make a shelf stable jarred pickles including using a water bath canner. A tasting of jarred pickles will be served at the end. 

Attendees will learn about:

  • food safety requirements to make a safe pickle
  • critical temperatures
  • pH testing
  • checking for a seal
  • shelf stable food

Participants will be able to purchase Pickle Kits, jars and produce after the presentation. 

Presenter, Kelly Caisse, started KDCROP FARMS in 2006 as a vegetable, fruit, and egg farm in Chaplin, CT. She is a first-generation farmer, returned Peace Corps Volunteer in Africa, and University of CT graduate. She uses organic techniques to grow delicious produce. Kelly also produces a line of value-added relishes, pickles, jams, chutney, and salsas that are handmade, and naturally grown for the garden fresh, farm-to-table experience. She is making the farm's mission to teach all who want to learn homesteading and canning by providing lessons, consulting, and kits.