Not sure what to do with your extra produce during the height of harvest season? Learn three different ways to preserve your vegetables in this workshop-- canning, refrigerator pickles and fermentation. These techniques are great for all different kinds of produce-- tomatoes, cucumbers, green beans, beets, carrots, etc. We'll start with an overview of the chemical and biological principals and then we'll demonstrate each technique. Participants will each take home a jar! Taught by Jonathan Robertson.