WHO: WSU Lewis County 4-H Food Resource Leaders
WHAT: Hands-on Pressure Canning
WHERE: Twin Cities Senior Center 2545 N National Ave, Chehalis, WA 98532
WHEN: Aug 24th 10 am to 2 pm
Must register for the class and pay $25 BEFORE class! Call 360-740-1212 to register.
Join us at 10 am until 2 pm on Aug 24th at the Twin Cities Senior Center, 2545 N National Ave, Chehalis, WA 98532 where WSU Lewis County 4-H Resource Leaders, will be leading a class on Pressure Canning. Handouts will include recipes and you will go home with your pressure canned food.
Interested in becoming a 4-H Food Resource Leader? Food Resource Leaders serve to extend Extension’s education programs in food preservation to adults and youth. The Food Resource Leaders serve as a volunteer and resource in the community to provide the public with research-based information from the Washington State University Extension and USDA.
SAVE THE DATE! Next Class will be Sept 28th at 10 am to 2 pm at the Twin Cities Senior Center on Smoking meats, seafood, game and making jerky.
For more information contact Julie Pirtle, WSU Lewis County Extension, Office Manager, 360-740-1212, or e-mail at Julie.email@example.com, Julie.firstname.lastname@example.org
**Pre-registration is encouraged to allow for adequate handouts and seat space. **Donations always graciously accepted for reimbursement of demo supplies.
Pressure Gauge testing $2 per lid. Please call the office at 360-740-1212 to set up an appointment. It is recommended to test your gauge annually and after purchasing a new pressure canner.
For all handouts other than approved resources publications: Trade names have been used to simply information, no endorsement is intended. 2019 Events are coordinated by the 4-H Foods Resource Leaders and hosted by Lewis County Seniors.
WSU Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local WSU Extension office. Individuals in need of special assistance should contact the Extension office at least two weeks prior to the event