WSU Cougar Head Logo Washington State University
WSU Insider
News and Information for Faculty, Staff, and the WSU Community

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

‘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.

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  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 or download the form at and mail with a check.

For more information, contact Kate Halstead, WSU Snohomish County Extension Food Safety Program, 425-357-6004 or

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.


Kate Halstead, WSU Snohomish County Extension, cell 360-794-6081,



Next Story

Recent News

March 28: Crimson Reads explores early professional scholarship

A panel presentation, “From Dissertation to Book: Discussing the Process and Experience of Early Professional Scholarship,” will be held from 1-2 p.m. Tuesday, March 28, in the Terrell Library atrium. The event will also be livestreamed.

Seahawks mascot declared healthy after surgery at WSU

The augur hawk, named Taima, will be ready to lead his team onto the field when the NFL season kicks off after undergoing a short procedure to remove a concerning growth from his left foot.

UNIV course suite reviewed, refreshed

A system-wide committee has updated the suite of one-to-four-credit university student-success courses and processes for the first time in a decade, resulting in several changes effective starting in fall 2023.

Find More News

Subscribe for more updates