Fermented Vegetables and Yogurt

Name: Fermented Vegetables and Yogurt
Start: 2017-08-10T18:00:00-07:00
End: 2017-08-10T20:00:00-07:00
Location: WSU Clark County Extension / Heritage Farms

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.

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Details

Date:: August 10, 2017
Time:: 6:00 pm - 8:00 pm
Cost:: $15.00
Event Category:: MFP Food Preservation
Event Tags:: canning, canning food, clark county washington, classes, fermentation, fermented pickle, fermenting sauerkraut, food preservation, heritage farm, how to can, master food preservers, pickles, pickling, safe food preservation, wsu clark county extension, yogurt; View Event Website

Organizer

: MFP Program
Phone:: 564-397-5733
Email:: wsumfp@gmail.com; View Organizer Website

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 + Google Map
Phone:: 360-397-6060 ext 0; View Venue Website