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Pickling Fruits and Vegetables
May 23, 2017 @ 1:00 pm - 3:00 pm$15.00
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 fermented.
This is the third 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.
- May 23, 2017
1:00 pm - 3:00 pm
- Event Category:
- MFP Food Preservation
- Event Tags:
- canning, canning food, clark county washington, classes, dehydrating, dehydrating food, food preservation, Food Safety, how to can, how to preserve salsa, master food preservers, pickled veggies, quick pickles, quick refrigerator pickles, wsu clark county extension