Learn the secrets our grandmothers knew! In this hands-on harvest-season class, we’ll explore three time-honored ways to preserve the bounty of the season: jams, pickling, and lacto-fermentation. We’ll make strawberry-thyme jam, learn quick-pickling techniques, create infused vinegars, and explore salt-brine fermentation using cucumbers, carrots, cabbage, and more. You’ll leave with practical techniques for filling your pantry and enjoying the flavors of harvest season long after the garden is gone.