{"id":24811,"date":"2020-08-13T14:50:57","date_gmt":"2020-08-13T21:50:57","guid":{"rendered":"https:\/\/extension.wsu.edu\/clark\/?post_type=tribe_events&amp;p=17968"},"modified":"2020-08-13T14:50:57","modified_gmt":"2020-08-13T21:50:57","slug":"fermenting-vegetables-you-can-food-webinar-2","status":"publish","type":"tribe_events","link":"https:\/\/extension.wsu.edu\/clark\/event\/fermenting-vegetables-you-can-food-webinar-2\/","title":{"rendered":"Fermenting Vegetables \u2013 \u201cYou Can\u201d Food Preservation Webinar"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-17969 size-large\" src=\"https:\/\/wpcdn.web.wsu.edu\/wp-extension\/uploads\/sites\/2079\/2020\/08\/Fermenting-792x307.jpg\" alt=\"\" width=\"792\" height=\"307\" srcset=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/83\/2020\/08\/Fermenting-792x307.jpg 792w, https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/83\/2020\/08\/Fermenting-396x153.jpg 396w, https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/83\/2020\/08\/Fermenting-768x297.jpg 768w, https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/83\/2020\/08\/Fermenting.jpg 1346w\" sizes=\"(max-width: 792px) 100vw, 792px\" \/><\/p>\n<p>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\u2019re 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 tools and utensils are needed for all of the products in this class.<\/p>\n<p>This is the fourth in a series of 8 classes, take just the ones that interest you or take the entire series.\u00a0 Classes for this series are being held online via Zoom Webinar and are FREE but <em>you MUST pre-register on Brown Paper Tickets<\/em>.\u00a0 We do suggest a mail-in donation via check to the MFP Program.<\/p>\n<p>Participants will receive a Zoom link via email the day before the class and there will be an extensive Q&amp;A session at the end of the class.<\/p>\n<p>To read more about these classes go to <a href=\"https:\/\/extension.wsu.edu\/clark\/healthwellness\/foodpreservation\/classes\/\">https:\/\/extension.wsu.edu\/clark\/healthwellness\/foodpreservation\/classes\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019re done [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_wsuwp_accessibility_report":[],"_tribe_events_status":"","_tribe_events_status_reason":""},"tags":[62,68,95,96,126,135,170,173,207,212,271,306,312,318],"tribe_events_cat":[322],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/clark\/wp-json\/wp\/v2\/tribe_events\/24811"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/clark\/wp-json\/wp\/v2\/tribe_events"}],"about":[{"href":"https:\/\/extension.wsu.edu\/clark\/wp-json\/wp\/v2\/types\/tribe_events"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/clark\/wp-json\/wp\/v2\/comments?post=24811"}],"version-history":[{"count":0,"href":"https:\/\/extension.wsu.edu\/clark\/wp-json\/wp\/v2\/tribe_events\/24811\/revisions"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/clark\/wp-json\/wp\/v2\/media?parent=24811"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/clark\/wp-json\/wp\/v2\/tags?post=24811"},{"taxonomy":"tribe_events_cat","embeddable":true,"href":"https:\/\/extension.wsu.edu\/clark\/wp-json\/wp\/v2\/tribe_events_cat?post=24811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}