Learn how to safely make quick pickles including dill and sweet, refrigerated quick pickles, relishes, fruit pickles, chutney and salads. You will learn how vinegar and processing make these pickles safe, how to keep them crisp, how to tell if a recipe is safe and more. These are all quick process pickles that are not […]
Learn how to prepare refrigerated dill pickles, processed dill pickles, sauerkraut and yogurt. You will learn what type of salt you use in pickling and how to tell if they're done fermenting. With the yogurt you will learn how to make it, types, spoilage and shelf life. Learn trouble-shooting, processing, food safety and what tools […]
Person in Charge: Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington Food Rule states that at least one designated Person inCharge (PIC) MUST be present during all hours when food is being prepared for sale and/or […]
Homeowners with septic systems and wells are invited to attend the Well and Septic workshop to learn valuable tips about maintaining their septic system and protecting their water supply. Clark […]
The many varieties of tomatoes can make preserving tomatoes and salsas challenging. Learn how you can safely preserve salsas and tomato products, allowable substitutions, why you can't add more garlic, onions and other ingredients to your salsas and much more including storage and how to tell if your home canned goods are safe. This is […]
This workshop will teach participants how to landscape with native plants, covering good deer resistant, drought tolerant and flood tolerant plants, and tips to create different garden layouts. Participants will […]
Learn the basics of dehydrating produce successfully and what is the best equipment to use for drying. Learn about pre-treatment methods, storage, proper containers and creative ideas. This is the sixth class in a series of eight classes. You can take just the ones that interest you or take them all! Tickets are available online through Brown […]
Living On the Land: Stewardship for Small Acreages Living on the Land is a 12 week class series where small acreage landowners can learn stewardship practices to help better care for their land. Living On the Land participants learn about important topics pertaining to soil, water, plants and animals that guide sound stewardship decisions for […]
Learn the basics of pressure canning, how to select a pressure canner and why it is used. Learn the safe procedures for preserving and freezing vegetables, beans, soups and broth. This is the seventh class in a series of eight classes. You can take just the ones that interest you or take them all! Tickets are […]
Pre-Diabetes Program Proven, Possible and Powerful Are you pre-diabetic or at risk for type 2 diabetes? People with pre-diabetes often do not experience any symptoms. A person’s risk for diabetes includes a family history of diabetes, history of […]
Learn the basics of pressure canning, drying and freezing meat, fish and poultry. You will also learn the proper method of making jerky. This is the final class in a series of eight classes. You can take just the ones that interest you or take them all! Tickets are available online through Brown Paper Tickets, or […]
Local farms open their doors to neighbors during the 19th annual Harvest Celebration. Come out and support Clark County's agricultural heritage, meet your local farmers and have fun with alpaca petting, hay rides, guided tours and more!
Homeowners with septic systems and wells are invited to attend the Well and Septic workshop to learn valuable tips about maintaining their septic system and protecting their water supply. Clark County homeowners with owner-occupied, gravity fed septic systems can get certified to perform their own septic inspection at the workshop, saving money while learning important […]
Person in Charge: Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington Food Rule states that at least one designated Person inCharge (PIC) MUST be present during all hours when food is being prepared for sale and/or […]
The Master Gardener Foundation of Clark County presents “The Fort Vancouver Garden Through the Seasons” with Robb Rosser, Betty Stolz, Master Gardeners and Fort Vancouver volunteers on Tuesday, Oct 3rd at 7:00 PM in the CASEE Center, Bldg B, Rm 202/205 located at 11104 NE 149th St, Brush Prairie WA. Free to the public and […]
WSU Clark in Vancouver is hosting a remote site for the research review sessions of the WA Red Raspberry (Oct. 4, 8:45 am-4:30pm) and WA Blueberry Commissions (Oct. 5, 8:45am-3:00pm) this Wed, and Thurs (teleconferenced in from Mt. Vernon). The proposed agendas for each day are attached as both a PDF and Word document: 10.2017 Rasp Blue Research Reviews These […]
WSU Clark in Vancouver is hosting a remote site for the research review sessions of the WA Red Raspberry (Oct. 4, 8:45 am-4:30pm) and WA Blueberry Commissions (Oct. 5, 8:45am-3:00pm) this Wed, and Thurs (teleconferenced in from Mt. Vernon). The proposed agendas for each day are attached as both a PDF and Word document: 10.2017 Rasp Blue Research Reviews These […]
Person in Charge: Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington […]
PIC Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington Food Rule states that at least one designated Person in Charge (PIC) MUST be present during all hours when food is being prepared for sale and/or served to the […]
This workshop will teach you what you need to know to create and care for your hive of honey bees