canningEVERETT, Wash. – Learn to preserve fresh, healthy foods safely in a series of four workshops, 6:30-9 p.m. Wednesdays, at Washington State University Snohomish County Extension’s Evergreen Room in McCollum Park, 600 128th St. SE, Everett.

The online beginner course, Preserve the Taste of Summer, is a pre-requisite to the June, July and August workshops. It costs $25 for eight online lessons; register at http://PreserveSummer.cahnrs.wsu.edu.

Class size for the workshops is limited and pre-registration is required. Cost is $20 per workshop or all for $60. Register online at http://PreserveTheHarvest.brownpapertickets.com or download the form at http://snohomish.wsu.edu/preserve-the-harvest and mail with a check.

May 25, Basics of Safe Canning: Demonstration of canning equipment and process, canning high/low acid foods, bacteria and food spoilage.

June 22, Jams, Jellies and Spreads: Hands-on instruction to create that perfect balance of fruit, sweetener and other ingredients to enhance flavor and shelf life with research-based recipes. Take home a jar of fresh-made jam.

canned-goods
Pickles and sauerkraut

July 27, Tomatoes, Salsa and Relish: Hands-on session; take home a jar of fresh-made salsa.

Aug. 17, Pickling and Fermenting: Hands-on workshop in how to make crisp, tasty pickles and fermented sauerkraut; take home a jar of each.

Instructor Kate Ryan has been canning since she learned from her grandmother as a child. When WSU revived the home food preservation training program several years ago, she brushed up on the most up-to-date science and protocols for safe food preservation.

For more information, contact her at 425-357-6004 or Foodsafety.snoco@wsu.edu.

 

Contact:
Kate Ryan, WSU Snohomish County Extension, 425-357-6024, kate.ryan@wsu.edu