Volunteer at Intro to Pickling and Vegetable Canning workshop at Posner Center
Help DUG educators run an intro workshop on pickling and vegetable canning at Posner Center — participants learn safe technique for cucumbers, beets, and more.
Why we picked this
Help run a hands-on pickling and vegetable canning workshop — participants learn the basics of brine, acidity, and safe preservation. End-of-summer timing means plenty of garden vegetables to work with.
Late August is prime pickling season, and DUG’s Intro to Pickling and Vegetable Canning workshop at Posner Center covers the essential techniques: brine ratios, acidity, safe processing, and what vegetables hold up best to the canning jar. Participants work hands-on with cucumbers, beets, or whatever late-summer produce is available.
Volunteers help set up the workspace, assist participants during the hands-on portions, and support the DUG educator running the class. The session runs from 6:00 to 8:00 PM on a Thursday evening.
Posner Center is DUG’s main indoor workshop venue in Denver. The food preservation series — canning fruits, pickling, jam-making — teaches skills for extending the harvest from Denver’s 180+ community gardens into the winter months.