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Preserving Meat, Fish, Poultry and Making Jerky – 101 Food Preservation

October 28, 2015 @ 6:00 pm - 8:00 pm

$12.00

Canned_SalmonPresto_WhiteCanned_ChickenLearn the basics of pressure canning, drying and freezing meat fish and poultry. You will also learn the proper method of making jerky.

  • How to select a pressure canner
  • Why you use it
  • When, why and how to freeze
  • Dehydrating meat, fish, poultry and making jerky

This class is held in the Main Conference Room at the WSU Clark County Extension @ Heritage Farms. For your convenience you may register and purchase tickets online via Brown Paper Ticketshttp://www.brownpapertickets.com/event/1978650  Or you can register by calling 360-397-6060 ext 5733 or come to the WSU Extension Office/Heritage Farms and register at the reception desk.

Venue

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

Organizer

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