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 fermented.

This is the third class in a series of eight classes. Tickets are available online through Brown Paper Tickets, or you may register by calling 564-397-5733 or come to the WSU Extension Office/Heritage Farm before the class.

To read more about these classes go to https://extension.wsu.edu/clark/healthwellness/foodpreservation/classes/

Schedules

  • Occurs Tuesday, August 27th, 2019 @ 6:00 pm – 8:00 pm

Venue

WSU Clark County Ext / Heritage Farm

1919 Northeast 78th Street, Vancouver, WA 98665, USA
Vancouver, WA 98665

Contact

WSU Clark County Ext Master Food Preservers

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