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Preserving Meat, Fish, Poultry and Making Jerky
September 7, 2017 @ 6:00 pm - 8:00 pm$15.00
Learn the basics of pressure canning, drying and freezing meat, fish and poultry. You will also learn the proper method of making jerky.
This is the final 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.