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Canning Basics: Make Cumin-Scented Pickled Carrots
231 users recommended this class to a friend
Ann-Marie Moser
Karen made everything make sense! And she reassured me about botulism which soothed my nurse heart!
4 days ago
Gloria Martinez
I remember my mother in law used to pickle carrots, yum, now I'd like to try it. Hopefully they can be as delicious as hers. Thank you, God bless
More than 3 months ago
Veronica Jones
I loved how thorough Karen is with explaining the entire process, from selecting the proper vegetable to labeling.
More than 3 months ago
Shari Rosner
Down to earth & easy to understand instruction. I didn’t feeling prepared to can fruit or fruit preserves, though. Is there another class on this?
More than 3 months ago
