Pickling & Preserving
$165 per person
What You'll Learn
By the end of the class, you will:
- Understand the basics of fermentation and vinegar pickling, and know how to think beyond the cucumber and use these techniques with a variety of fruits and vegetables
- Learn step-by-step instructions for safely preserving high-acid foods like jams and pickles
- Gain an understanding of which preservation methods are best for different produce and purposes
About This Class
How does a cucumber become a pickle? What’s the difference between quick pickling, canning & fermenting? Which preserves can be safely canned for shelf storage, and which are best for refrigeration? Can you really pickle anything? And what’s the deal with that Vlasic stork? Ponder these pickling puzzles no more, my friends!
In this class, Kelly McVicker of McVicker Pickles breaks down the art & science of food preservation, teaching you how to use pickling and preserving techniques to savor the best of the season. You will learn how to follow your nose to create fantastic flavor combinations, experiment with recipes without compromising food safety, and bring pickles and preserves “beyond the jar” by using them in different dishes. You will also learn the basic steps for home canning, which you can use to preserve pickles, jams, and other high-acid foods for shelf storage (handy in case of a natural disaster or a Zombie attack, whichever comes first).
Each student will bring home a sample of the pickles prepared in class – Classic Garlic Dill & Bread & Butter Pickles, Fermented Rainbow Carrot Sticks, Pickled Grapes with Chai Spices, Preserved Lemons in Sea Salt, Southern-Style Pickled Peaches
Note: Menu is driven by seasonal produce and is subject to change based on what is available at the market.
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Kelly McVicker is the founder of San Francisco-based McVicker Pickles, where she blends her Kansas roots with California flavors via small batch pickles and condiments that have gained a cult following on the shelves of Bi-Rite and other Bay Area purveyors. Kelly has presented at TEDx, San Francisco Street Food Festival, Maker Faire, Eat Real Festival, and other events. She has contributed recipes for books and magazines focused on food preservation, and is currently researching for a book project of her own. Kelly is a Certified Master Food Preserver, which means she can teach you how to safely can, pickle, ferment, jam, jelly, dehydrate, or help you test your pressure canner. She lives in the Lower Haight and teaches hands-on preservation classes around the Bay Area.