Admit it: While you laughed at the Porlandia "We Can Pickle That!" sketch, you sort of love the recent attention that preserving has garnered lately. And who wouldn't? When the Chicago winter feels bleak, a bright pop of canned or pickled fruits and vegetables can add a wollop of summertime color and flavor to a dish. But these techniques are not fool-proof; at their worst, improperly preserved or contaminated foods can cause serious illness, which is why it's important to learn how to can and preserve the right way.

To that end, Logan Square Kitchen will host a Slow Food Citrus Canning workshop on Tuesday, March 6 from 6 to 9 PM. Led by Scratch Homemade's Lis David and Zvi Bar-Chaim, the evening will provide you the skills to preserve lemons and other citrus fruits, as well as a foundation for canning other foods. The lemons are purchased through Dill Pickle Co-Op and will be used to make a lemon ginger marmalade that participants can take home. Spaces can be reserved for $45 through Brown Paper Tickets.

–Kate Bernot