Calling All Pickle Experts

We're going to add pickling cucumbers, which differ from slicing or salad cucumbers in being shorter—about three to four inches long. Some CSA members asked for them last season, and I feel it would be to the advantage of the rest of the members to have them .

What I would really like to do is have somebody teach a canning class to interested CSA members. Canning and preserving vegetables is a forgotten basic skill that many of our parents and grandparents knew growing up. This is the best way to go year 'round with the farm, having the value of the farm last all year. If you can help, with recipes or the willingness to do a canning class, email the editor of this blog at whit@pobox.com, or email me at JMitc1014@aol.com.

Comments

[gwen]

mmMMMmmmm, pickles. I love pickles. I pull out the jar and eat one everyday when I get home from work.
I've made refrigerator pickles but never sealed long term storage pickles. But I got "The Joy of Pickling" book so I am very eager to learn when I have a fresh and abundant supply of raw materials.

I do know how to freeze veggies and would be interested in teaching others the basics. A friend of mine loves canning and preseving- we've talked about teaching Canning and Freezing 101 at the beginning of the season, then classes on specific veggies as they are harvested. What do you think?
-gwen