Weed Management Field Day - 10/3 Weed Management Field Day - 10/3 Register at: http://www.brownpapertickets.com/event/2253079 Are weeds encroaching on your pastures, cutting in to your productivity, or taking over sensitive areas? This in-the-field workshop will cover weed identification, approaches and practices to help you manage them, and how to create your own weed management plan to […]
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. Dehydrating is the oldest method of food preservation. Dehydrating allows the storage of foods in limited space and is easy to take camping, hiking or storing for emergency usage. This class […]
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 served […]
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 class is held in the Main Conference Room at the WSU Clark County Extension @ Heritage Farms. For your convenience you may register and […]
Presenters: Dr. Girish Ganjal, WSU Extension Food Processing Specialist Fred Berman, Consultant (formerly with WSDA, NABC) Reasons to Participate This workshop will provide the region’s small scale prepared food producers with up-to-date information and technical knowledge of the food product development process for the specialty food industry and how to bring such products to market […]
Learn the basics of pressure canning, drying and freezing meat fish and poultry. You will also learn the proper method of making jerky. How to select a pressure canner Why you use it When, why and how to freeze Dehydrating meat, fish, poultry and making jerky This class is held in the Main Conference Room […]
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 served […]