Tuesday, August 24, 5:30pm-8pm OSU Extension Auditorium, 569 Hanley Rd, Central Point. $10/person; register online at: http://bit.ly/JacksonFoodPreservationClasses Whether you like sweet, dill or fruit pickles, we have you covered! This course will discuss brined versus fresh packed pickles. Should you lime your pickles or not? What type of vinegar should be used? What about grandma’s favorite recipe? We will demonstrate making Bread and Butter Pickles and have examples of many pickled products. If OSU guidelines allow, we will have pickled product samples to taste. Face coverings are required and physical distancing is encouraged.