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COVID-19 Advisory: WSU Extension is working to keep our communities safe. All Extension programming is being provided virtually, postponed, or canceled. Effective March 16, 2020, WSU Extension county offices and WSU Research & Extension Centers will be closed to the public. We are available via email, phone, and webconference.

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Fermented Vegetables and Yogurt

August 10, 2017 @ 6:00 pm - 8:00 pm

$15.00

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 and utensils are needed for all of the products in this class.

This is the fourth 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 you may register by calling 360-397-6060 ext 5733 or come to the WSU Extension Office/Heritage Farm before the class.

To read more about the classes click here.

Venue

WSU Clark County Extension / Heritage Farms
1919 Northeast 78th Street, Vancouver, WA 98665, USA
Vancouver, Washington 98665 http://extension.wsu.edu/clark/?p=5336
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Phone:
360-397-6060 ext 0
Website:
United States