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 […]
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 […]