Not being overly fond of pig products beyond banks and plush Piglet dolls, we were happy to read that “jams, jellies and pickles are the new bacon.” Yes, The Seattle Times reports the canning crusade just might be the answer to a world of uncertainty and quotes Eugenean Amy McCann declaring that “This canning-pickling-jamming craze isn't just a trend, it's a movement.”
Your grandmother did not have to be told that canning is cool. Or that she's a snappy dresser.
If you want to hang with the cool kids but are perplexed about preserving, Urban Growth Bounty is here to help you out. Salt Fire and Time’s Tressa Yellig leads a Drying, Pickling and Fermenting: Preservation Techniques without Freezing on September 13 and a cider making class on October 18.
So, if it’s a jones for jams, passion for pickles or answers to a world of uncertainty, Urban Growth Bounty is here to help.