Today I attended a pickling and preserving class on campus at the California School of Culinary Arts (my Alma Mater) sponsored by the Women Chef and Restaurateurs Association (WCR). My interest in pickling and canning was aroused having spent the summer at the OC Fair tasting preserved foods   I also have seen my fair amount of canned foods around the blogosphere, most recently Nicole at Pinch My Salt did Pickled […] Read More