|
Event
MFP Spring Mini Series - Four Classes in All
This is a mini series of four class:
May 1
The Basics of Canning
This class is an introduction to canning where you will learn the basics of how to can and how to produce a safe product. Learn the differences between a water bath canner and a pressure canner, how to use them safely and why each is used for specific products. We will also talk about any other equipment needed to make your canning a success.
May 8
Asparagus, Spring Flavor Year-Round
Learn about the various ways to preserve this amazing vegetable so you can enjoy it year-round. You will learn various ways of canning and pickling with tested, approved recipes, proper freezing methods and packaging along with some tips on tasty ways in which to incorporate it into your diet.
May 15
Preserving Berries
Learn how to properly preserve all types of berries for enjoying them throughout the year. Well be covering how and when you wash your berries, the best methods to can them, how to make jams or jellies including low or no sugar and the proper way to freeze them.
May 29
Food Preservation for Health & Wellness
In this class you will learn how and what tested and approved canning, drying and freezing recipes you can safely eliminate or reduce the salt or sugar. This class will cover everything from fruits and vegetables to soups and meats for canning in a water bath or pressure canner.
|
|
 |
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! |
|
Contact
|
