In this hands on workshop learn how to make dill pickled green beans (dilly beans) and how to can them so they are shelf stable and don't require refrigeration.

About the instructor

Emma Emmerich, food maven and fermentress is a local food enthusiast and fermentation expert who grew up eating from her mother's garden. At the age of 19, while living on a sustainable farm in Hawaii, she developed a passion for food and an appreciation for locally sourced ingredients. In 2015, Emma founded the nonprofit organization Creating Kitchens in Oakland, CA to connect communities in food deserts with access to local, organic food. Currently working in education, Emma shares her food passions through cooking classes, community meals, and volunteering.

10 participant capacity
$5-$15 suggested donation