Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased a new gauge for your pressure canner these should also be tested. All components on the lid are checked also including the gasket and safety […]
Learn the basics of preserving fruits and fruit mixtures. Discover how to can fruits with low or no sugar, which fruits require additional steps to preserve, or can only be frozen or dehydrated. You will also learn how to determine if the product is safe to eat, how to safely store your product and more. […]
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 […]
Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased a new gauge for your pressure canner these should also be tested. All components on the lid are checked also including the gasket and safety […]
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 […]
Join us on September 6, 2019 to learn about becoming a WSU Master Food Preserver. You may bring your application with you and submit it at the orientation but we highly recommend that you mail it in as soon as possible. Class size is limited. The WSU Clark - Cowlitz County MFP's volunteer in both […]
The many varieties of tomatoes can make preserving tomatoes and salsas challenging. Learn how you can safely preserve salsas and tomato products, allowable substitutions, why you can’t add more garlic, onions and other ingredients to your salsas and much more including storage and how to tell if your home canned goods are safe. This is […]
Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased a new gauge for your pressure canner these should also be tested. All components on the lid are checked also including the gasket and safety […]
Learn the basics of dehydrating fruits, vegetables, and herbs successfully and what is the best equipment to use for drying. Also covered in this class are pre-treatment methods, storage, proper containers, and creative ideas to use your dried products. This is the sixth class in a series of eight classes. Tickets are available online through […]
Learn the basics of pressure canning vegetables, beans and soups, how to select a pressure canner, why it is used and its safe use. Learn the correct prep for freezing vegetables, beans and soups, broths and packaging. Also covered is the proper storage of your canned and frozen goods, shelf life and more. Tickets are […]
Pressure Canner Gauges need to be tested every year for accuracy to make sure that you are processing at the correct pressure for a safe product. If you have purchased a new gauge for your pressure canner these should also be tested. All components on the lid are checked also including the gasket and safety […]
Learn the basics of pressure canning meats, why you use a pressure canner and how to use it safely. Also covered are how to properly package meat, fish and poultry for the freezer and freezing methods. You will also learn how to safely make meat jerky, how to properly store you canned and frozen goods, […]
Learn all the different kinds of jellied products including jams and preserves. Discover alternative methods on how to make these products with low or no sugar and why you can’t add low acid products. You’ll also learn different ways to thicken your product, how to fix jams and jellies that didn’t set, why some jams […]
Learn the basics of preserving fruits and fruit mixtures. Discover how to can fruits with low or no sugar, which fruits require additional steps to preserve, or can only be frozen or dehydrated. You will also learn how to determine if the product is safe to eat, how to safely store your product and more. […]
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 […]
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 […]
The many varieties of tomatoes can make preserving tomatoes and salsas challenging. Learn how you can safely preserve salsas and tomato products, allowable substitutions, why you have to add acidify […]
Learn the basics of dehydrating fruits, vegetables, and herbs successfully and what is the best equipment to use for drying. Also covered in this class are pre-treatment methods, storage, proper containers, and creative ideas to use your dried products. This is the sixth in a series of 8 classes, take just the ones that interest […]
Learn the basics of pressure canning vegetables, beans and soups, how to select a pressure canner, why it is used and its safe use. Learn the correct prep for freezing vegetables, beans and soups, broths and packaging. Also covered is the proper storage of your canned and frozen goods, shelf life and more. This is […]
Learn the basics of pressure canning meats, why you use a pressure canner and how to use it safely. Also covered are how to properly package meat, fish and poultry for the freezer and freezing methods. You will also learn how to safely make meat jerky, how to properly store you canned and frozen goods, […]