Here in the Bay Area, we're spoiled when it comes to farmers markets. When grapes, figs, persimmons, tomatoes and other delights are at their peak, it's tempting to buy more than you can reasonably eat in a few days. That's why home preservation is such a useful skill for prolonging the joys of the season, without the use of chemicals and artificial preservatives found in commercially canned food.
Join Kelly McVicker to learn the basics of home food preservation, so you can turn fresh produce into pickles, sauces and canned goods to last you throughout the year. Each person leaves the class with two jars of freshly preserved produce, depending on what's best in the market that week.
About the instructor: McVicker Pickles was launched by Kelly McVicker in 2012. Born and raised in Kansas, Kelly learned all about pickling and canning from her grandmas Margarett and Harriet. She brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it. Her updated versions of old-school recipes for pickles and mustard won first place in three categories at the 2012 Eat Real Festival in Oakland. Kelly launched McVicker Pickles to bring her love for canning and pickling to the masses.
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Join Kelly McVicker to learn the basics of home food preservation, so you can turn fresh produce into pickles, sauces and canned goods to last you throughout the year. Each person leaves the class with two jars of freshly preserved produce, depending on what's best in the market that week.
About the instructor: McVicker Pickles was launched by Kelly McVicker in 2012. Born and raised in Kansas, Kelly learned all about pickling and canning from her grandmas Margarett and Harriet. She brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it. Her updated versions of old-school recipes for pickles and mustard won first place in three categories at the 2012 Eat Real Festival in Oakland. Kelly launched McVicker Pickles to bring her love for canning and pickling to the masses.
Here in the Bay Area, we're spoiled when it comes to farmers markets. When grapes, figs, persimmons, tomatoes and other delights are at their peak, it's tempting to buy more than you can reasonably eat in a few days. That's why home preservation is such a useful skill for prolonging the joys of the season, without the use of chemicals and artificial preservatives found in commercially canned food.
Join Kelly McVicker to learn the basics of home food preservation, so you can turn fresh produce into pickles, sauces and canned goods to last you throughout the year. Each person leaves the class with two jars of freshly preserved produce, depending on what's best in the market that week.
About the instructor: McVicker Pickles was launched by Kelly McVicker in 2012. Born and raised in Kansas, Kelly learned all about pickling and canning from her grandmas Margarett and Harriet. She brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it. Her updated versions of old-school recipes for pickles and mustard won first place in three categories at the 2012 Eat Real Festival in Oakland. Kelly launched McVicker Pickles to bring her love for canning and pickling to the masses.
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Join Kelly McVicker to learn the basics of home food preservation, so you can turn fresh produce into pickles, sauces and canned goods to last you throughout the year. Each person leaves the class with two jars of freshly preserved produce, depending on what's best in the market that week.
About the instructor: McVicker Pickles was launched by Kelly McVicker in 2012. Born and raised in Kansas, Kelly learned all about pickling and canning from her grandmas Margarett and Harriet. She brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it. Her updated versions of old-school recipes for pickles and mustard won first place in three categories at the 2012 Eat Real Festival in Oakland. Kelly launched McVicker Pickles to bring her love for canning and pickling to the masses.
show less
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3200 California St, San Francisco, CA 94118
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