Program Type:
Special Event- Registration is required for this event.
- Capacity has been reached. Additional registrants will be placed on the waitlist.
Program Description
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.