4:30pm The Kitchen Table

4:30pm - 6:00pm

Grab your mason jars and recycled glass jars!

This month at The Kitchen Table, Katie will be leading a demonstration on how to pickle any vegetable as well as how to turn fruit into jam. The ingredients listed below are for a basic pickling liquid and jam necessities, but participants are encouraged to bring whatever fruits and vegetables they would like to The Kitchen Table to be transformed into delicious preserves.

Please join us at The Kitchen Table as this will be the last time Katie will be joining us as an art therapy intern. We will relish in the times we have had together as well as focus on preserving more than just food. We hope to see you there!

For the pickled vegetables:

  • 1 pound fresh vegetables, such as cucumbers, carrots, green beans, asparagus, cherry tomatoes, muchrooms, etc.
  • 2 sprigs fresh herbs, such as thyme, dill or rosemary (optional)
  • 1-2 teaspoons whole spices, such as black peppercorns, coriander or mustard seeds (optional)
  • 1 teaspoon dried herbs or ground spices (optional)
  • 2 cloves garlic, smashed or sliced (optional)
  • 1 cup vinegar, such as white, apple cider or rice
  • 1 tablespoon kosher salt, or 2 teaspoons pickling salt
  • 1 tablespoon granulated sugar (optional)

For the fruit jam:

  • 3 pounds (1350 grams) of a fruit of your choice (ex.: raspberries, blueberries, blackberries (about 3 1/2 - 4 pints), strawberries (about 1/2 pints))
  • 3 cups (21 ounces/600 grams) granulated sugar
  • juice of 1 lemon

Thursday, May 13 | 4:30 - 6:00 p.m.

Please RSVP here. Login information for virtual programming will be emailed the day prior to the program, or one hour before the program start time, depending upon when we receive your reservation.  Please note registration closes one hour prior to the program start time.

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