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 tools and utensils are needed for all of the products in this class.

This is the fourth 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, September 3rd, 2019 @ 6:00 pm – 8:00 pm

Venue

WSU Clark County Extension - 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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