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Event
"You Can!" Food Preservation Series
Class Series - 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.
All Eight Classes Cover:
Aug 13 Jams and Jellies
Learn all the different kinds of jellied products including jams and preserves. Discover alternative methods on how to make these products with low or no sugar and why you cant add low acid products. Youll also learn different ways to thicken your product, how to fix jams & jellies that didnt set, why some jams require added lemon juice, the difference between freezer and regular jam, proper storage and more.
Aug 20 Canning Fruits
Learn the basics of preserving fruits, fruit mixtures, jams, jellies and spreads. Discover how to can fruits with low or no sugar, which fruits require additional steps to preserve or can only be frozen or dehydrated. You will also learn how to determine if the product is safe to eat, how to safely store your product and more.
Aug 27 Pickling Fruits and Vegetables
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.
Sept 3 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.
Sept 10 Canning Tomatoes and Salsas
The many varieties of tomatoes can make preserving tomatoes and salsas challenging. Learn how you can safely preserve salsas and tomato products, when to add lemon juice, why older recipes may not be safe, what ingredients can be substituted and more.
Sept 17 Dehydrating Fruits and Vegetables
Learn the basics of dehydrating fruits, vegetables, and herbs successfully and what is the best equipment to use for drying. Also covered in this class are pre-treatment methods, storage, proper containers, and creative ideas to use your dried products.
Sept 24 Preserving Vegetables, Beans and Soups
Learn the basics of pressure canning vegetables, beans and soups, how to select a pressure canner, why it is used and its safe use. Learn the correct prep for freezing vegetables, beans and soups, broths and packaging. Also covered is the proper storage of your canned and frozen goods, shelf life and more.
Oct 1 Preserving Meat, Fish, Poultry and Making Jerky
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 your canned and frozen goods, shelf life and more.
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LocationWSU Clark County Extension (View)
1919 NE 78th Street
Vancouver, WA 98665
United States
Categories
| Minimum Age: 14 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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