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Event
Preserving Meat, Fish, Poultry and Making Jerky
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.
This class will be delivered via zoom and taught by WSU Clark County Master Food Preservers.
Registered participants will receive and email one day prior to the class with the zoom link and appropriate resources.
These classes are presented by WSU Clark County Master Food Preservers. If you would like to support their continued work in the community, please consider sending a $10 donation. Make checks to WSU Extension and mail to:
WSU Clark County Extension
1919 NE 78th Street
Vancouver, WA 98665
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LocationWSU Clark County Extension (View)
via zoom
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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