Pickling and Fermenting – Preservation Methods | May 8th 6pm-9pm

Pickling and Fermenting – Preservation Methods

Wednesday May 8th 6pm-9pm
Clatskanie Food Hub, 80 NE Art Steele t. Clatskanie, Oregon
This class is offered on a sliding scale. The suggested registration fee is $20. Those who pay more than $20 will be providing scholarship for those who need to pay less.

Learn the basics of fermenting vegetables, along with quick pickling instructions.  This is a great class in preserving fruits and vegetables by acidification.  Students will learn the science behind pickling, fermenting, and safe methods for long term storage.  Do you want to make the perfect dill pickle or dilly beans?  Have you always wanted to learn to make sauerkraut?  Other products introduced include relishes, chutneys, and some fruit pickles.  Students will be introduced to Water Bath Canners, Steam Canners, Fermentation equipment, and safely processing into jars.  This class will include classroom instruction and hands-on practice in processing methods and will present safe recipes sources for home preservation.

About the Instructor:

Terri Emrich is an OSU Master Food preserver, and also the owner of Rainier Gardens Farm LLC. She was raised in a canning tradition, growing and preserving food for the family pantry each year. She first certified as a Master Food Preserver with Washington State University in 2015 and has logged hundreds of hours teaching food preservation classes. Currently, she grows and preserves food from her farm, selling her jams and pickled products under the Oregon Farm Direct Law, including at the Clatskanie Farmer Collective. As a third-generation farmer, she and extended family still plan, grow, and preserve fresh fruits and veggies each year on their farm in West Rainier, Oregon. A lifelong learner, teacher, and old soul, she loves to share her passion for traditional self reliance skills and crafts.