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Fermenting Vegetables – “You Can” Food Preservation Webinar
September 8 @ 8:00 am - 5:00 pmfree
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 in a series of 8 classes, take just the ones that interest you or take the entire series. Classes for this series are being held online via Zoom Webinar and are free but you must register on Brown Paper Tickets. We do suggest a mail-in donation via check to the MFP Program.
Participants will receive a Zoom link via email the day before the class and there will be an extensive Q&A session at the end of the class.
To read more about these classes go to https://extension.wsu.edu/clark/healthwellness/foodpreservation/classes/