Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased a new gauge for your pressure canner these should also be tested. All components on the lid are checked also including the gasket and safety […]
Don’t lose precious dollars down the drain! Wells & Septic System Inspection and Maintenance Workshops For Homeowners Attend one of these workshops and learn how to properly maintain your septic […]
Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased a new gauge for your pressure canner these should also be tested. All components on the lid are checked also including the gasket and safety […]
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 public. The Person in Charge must […]
Learn all the different kinds of jellied products including jams and preserves. Discover alternative methods on how to make these products with low or no sugar and why you can’t […]
Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased a new gauge for your pressure canner these should also be tested. All components on the lid are checked also including the gasket and safety […]
Learn the basics of preserving fruits and fruit mixtures. Discover how to can fruits with low or no sugar, which fruits require additional steps to preserve, or can only be frozen or dehydrated. You will also learn how to determine if the product is safe to eat, how to safely store your product and more. […]
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 […]
Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased […]
Learn how to prepare refrigerated dill pickles, processed dill pickles, sauerkraut and yogurt. You will learn what type of salt you use in pickling, how to tell if they’re done fermenting and a. With the yogurt you will learn how to make it, types, spoilage and shelf life. Learn trouble-shooting, processing, food safety and what […]
New to living on acreage or just want to improve your property? This 12-week course will help you reach your goals. Make your property look better Reduce chore time Improve your animals’ well-being Enhance your soils and pasture Protect your drinking water and streams Reduce mud Improve storage & composting of manure
Join us on September 6, 2019 to learn about becoming a WSU Master Food Preserver. You may bring your application with you and submit it at the orientation but we highly recommend that you mail it in as soon as possible. Class size is limited. The WSU Clark - Cowlitz County MFP's volunteer in both […]
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 […]
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 public. The Person in Charge must […]
Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased a new gauge for your pressure canner these should also be tested. All components on the lid are checked also including the gasket and safety […]
Learn the basics of dehydrating fruits, vegetables, and herbs successfully and what is the best equipment to use for drying. Also covered in this class are pre-treatment methods, storage, proper […]
Join WSU Extension for this regional field day to learn more about multiple specialty summer crops ripe for adding a fresh edge to your farm's crop lineup. Participants will get to view, learn about, and and enjoy a tasting of a variety of specialty vegetables, dry beans, and mushroom crops being grown by WSU Extension […]
Learn the basics of pressure canning vegetables, beans and soups, how to select a pressure canner, why it is used and its safe use. Learn the correct prep for freezing vegetables, beans and soups, broths and packaging. Also covered is the proper storage of your canned and frozen goods, shelf life and more. Tickets are […]