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Evento
Fermented Vegetables and Yogurt
Fermented Vegetables and Yogurt
Learn how to prepare refrigerated dill pickles, processed dill pickles, sauerkraut and yogurt. Learn what type of salt to use, why and how to tell if theyre done fermenting. Learn how to make yogurt, types, spoilage, and shelf life. Class covers trouble-shooting, processing, food safety, tools & utensils needed for all products.
"You Can!" Food Preservation Classes:
Learn the basics of food preservation so you can eat well year round by filling your pantry and freezer with the bounty from the Pacific Northwest! These classes bring you up to date on the latest recommendations, teach you how to process your food safely and tell you why you are doing it that way. You will also learn what equipment is needed and proper storage methods. Participants receive printed materials, enjoy an extensive Q&A at the end of the class and taste sample examples of preserved products.
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UbicaciónWSU Clark County Extension (Ver)
1919 NE 78th Street
Vancouver, WA 98665
United States
Categorías
| Edad mínima: 14 |
| Apropiado para niños: No |
| Se aceptan perros: No |
| No fumar: Sí |
| Accesible a silla de ruedas: Sí |
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Contacto
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