Fresh products, with important probiotics for your gut health, can be stored for up to six months. A limited number of products may be safely canned for longer periods of time or more convenience. Glenda Hyde, Oregon State University Extension educator will lead participants through basic fermentation science, safety issues, nutrition benefits and tips for making and using fermented foods. Participants will get to put their new knowledge to work and start two fermented products, sauerkraut and preserved lemons, to take home to ferment and enjoy! Class size is limited, pre-registration is required by August 17th by calling 541-548-6088. Cost is $15.00 and can be paid on the day of the class.