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 […]
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 […]
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 […]
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 […]
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 […]
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 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 […]
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, […]
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, […]
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 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 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 […]
WSU Conference Brings Women in Agriculture Together to Network and Learn On Saturday, October 27, the 2018 Women in Agriculture Conference will offer women in Washington, Idaho, Oregon, Montana and Alaska a unique opportunity to gather in 34 different locations for a one-day event featuring knowledgeable speakers, inspiring stories, networking with other producers and practical […]
PIC Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington Food Rule states that at least one designated Person in Charge (PIC) MUST be present during all hours when food is being prepared for sale and/or served to the […]
PIC Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington Food Rule states that at least one designated Person in Charge (PIC) MUST be present during all hours when food is being prepared for sale and/or served to the […]
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 […]
Learn the basics of pressure canning, how to select a pressure canner and why it is used. Learn the safe procedures for preserving and freezing vegetables, beans, soups and broth. This is the seventh class in a series of eight classes. You can take just the ones that interest you or take them all! Tickets are […]
Learn the basics of dehydrating produce successfully and what is the best equipment to use for drying. Learn about pre-treatment methods, storage, proper containers and creative ideas. This is the sixth 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 […]
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 […]