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Online, hands-on courses teach safe food preservation

By Kate Halstead, WSU Extension

preserve-summerEVERETT, Wash. – An online prerequisite and a four-course hands-on evening series will teach participants about safely preserving food at home. The series of hands-on classes repeats three times during the summer on Monday, Tuesday and Wednesday.

These evening workshops will be 6:30-9 p.m. at WSU Snohomish County Extension’s Evergreen Room in McCollum Park, 600 128th St. SE, Everett.

In addition, a free, demonstration-only jam class will be part of the Biringer Farm Harvest Festival on Saturday, June 20. Learn more at http://www.biringerfarm.com/index.php/events.

‘Preserve the Taste of Summer’

The online prerequisite, “Preserve the Taste of Summer,” will provide the most current U.S. Department of Agriculture-approved food preservation recommendations.

freezer-jam
A previous class makes freezer jam. (Photo by Kate Halstead, WSU Extension)

It must be completed at least one week prior to the first hands-on class to ensure workshop leaders receive notification of completion. The online lessons can be viewed at any time and at any pace.

Participants will need a computer made in the past five years and a stable Internet connection. Cost is $25 total for all eight online lessons. Visit http://PreserveSummer.cahnrs.wsu.edu  to register.

Evening workshops

Size of the evening hands-on classes is limited and pre-registration is required. Cost is $20 per workshop – or save and take all four for $60. Register online at http://PreserveTheHarvest.brownpapertickets.com or download the form at http://ext100.wsu.edu/snohomish/wp-content/uploads/sites/11/Food-Preservation-Brochure_2015.pdf and mail with a check.

For more information, contact Kate Halstead, WSU Snohomish County Extension Food Safety Program, 425-357-6004 or foodsafety.snoco@wsu.edu.

The evening hands-on classes will be:

Basics of Safe Canning, June 9, 15 and Sept 23. Demonstration will include bacteria and food spoilage, canning equipment and canning high/low acid foods.

Jams, Jellies & Spreads, June 30, July 6 and Sept 30. Participants will learn to create the perfect balance of fruit, sugar and other ingredients to enhance flavor and shelf life with research-based recipes and will take home a jar of finished product.

Tomatoes, Salsa & Relish, July 21, 27 and Oct 7. Participants will learn via demonstration and hands-on activity and take home a jar of finished product.

Pickling & Fermenting, Aug 11, 17 and Oct 14. Crisp, tasty pickles are the ultimate test of a canner’s skill. Participants will learn how to make a great product every time, along with the traditional art of fermentation, and take home a jar of finished product.

 

Contact:
Kate Halstead, WSU Snohomish County Extension, cell 360-794-6081, khalstead@wsu.edu

 

 

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