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Fermenting Vegetables and Yogurt – “You Can” Food Preservation

September 3 @ 6:00 pm - 8:00 pm

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

This is the fourth class in a series of eight classes. Tickets are available online through Brown Paper Tickets, or you may register by calling 564-397-5733 or come to the WSU Extension Office/Heritage Farm before the class.  To read more about these classes go to https://extension.wsu.edu/clark/healthwellness/foodpreservation/classes/

Details

Date:
September 3
Time:
6:00 pm - 8:00 pm
Event Category:
Website:
https://www.brownpapertickets.com/event/4071279

Organizer

WSU Clark County Extension Master Food Preservers
Phone:
564-397-5366
Email:
wsufoodsafety@clark.wa.gov
Website:
https://extension.wsu.edu/clark/?p=1134

Venue

WSU Clark County Extension/Heritage Farm
1919 Northeast 78th Street, Vancouver, WA 98665, USA
Vancouver, WA 98665 United States
+ Google Map
Phone:
564-397-5733
Website:
https://extension.wsu.edu/clark/