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Preserving Meat, Fish and Poultry – “You Can” Food Preservation Webinar
October 6 @ 5:30 pm - 7:30 pmfree
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, shelf life and more.
This is the final class in a series of 8 classes, in which you could take just the ones that interest you or 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/