Science of Pickling

Participants will make a batch of canned dilly beans and preserve it using a boiling water bath canner.  Each participant will make six pint jars of dilly beans. Throughout the process participants will learn about the  science of pickling and how to apply the method to other veggies!

Minors allowed with an adult present.

Chef Bio

Born and raised in Parkdale, Chef Michelle has always loved helping grandma in the kitchen after school. Those days of flour coated cheeks and steamy pots on the stove inspired her to love all things food. Chef Michelle attended Oregon State University, graduating with a degree in Animal Science and Food Technology. Her focus on animal food products has given her the knowledge and experience of meat, dairy and food science.

After college, Chef Michelle worked at a large food manufacturing company in production, supplier and R&D roles. This experience allowed Chef Michelle to travel the world and experience cuisines and cooking techniques that were previously unknown.

Chef Michelle currently works at a local fruit packing house here in Hood River and has just completed her Master's degree in Food Science from Washington State University.