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

Learn 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 Tickets – http://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.