EVERETT, Wash. — Rich, red strawberry jam, crunchy dill pickles, homemade salsa – nothing tastes better than home-preserved foods. In addition, a well-stocked pantry is a big step towards ensuring your family always has plenty of healthy food available. However, safely preserving food at home requires a bit of knowledge, time set aside, and a small investment in equipment.
New to the science of canning? Been a few years since you’ve canned? Learn about the most recent research and changes to home canning procedures in a series of four online workshops via Zoom.
Basics of Safe Canning – Wed. June 2, 2021, 7:00–8:00pm
First in the series, we’ll cover the basics of food safety and canning skills, equipment, high and low acid foods, along with hot water bath and pressure canning.
Jams, Jellies, and Spreads – Wed. June 16, 2021, 7:00–8:00pm
Learn how to create that perfect balance of fruit, sweetener, and other ingredients to enhance flavor and shelf life with research-based recipes. Low and no-sugar options covered.
Quick Pickles – Wed. June 30, 2021, 7:00–8:00pm
Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time. Third in the series, we’ll cover the basics of making shelf-stable quick pickles.
Tomatoes, Salsa, & Relish 7:00–8:00pm – Wednesday, July 14, 2021
Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter.
Cost is $5 per workshop or save and take all four for $10! Register online at Preserve-The-Harvest.
Instructor Kate Ryan has been canning ever since she learned from her grandmother as a child. Throughout the years, her occasional failures prompted a quest to learn the best and safest methods for home food preservation. When WSU revived their home food preservation training program several years ago, it was the perfect opportunity for Kate to brush off her skills and learn the most up-to-date science and protocols for safe food preservation.
For more information on any of the courses, contact Kate Ryan, WSU Snohomish County Extension Food Safety Program, firstname.lastname@example.org, (425) 357-6024.
— WSU Extension
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