Juicy ripe peaches, snapping fresh green beans, sweet raspberry jam, and crunchy dill pickles — 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, some time set aside, and a small investment in equipment.
Luckily, just in time for the season, there are several opportunities to learn how to preserve fresh fruit and vegetables, both online and in person with hands-on instruction.
Washington State University Extension is announcing an eight-lesson online food preservation program for anyone wishing to learn about food preservation and food safety.
Designed for beginners as well as veteran canners who want to update their knowledge and recipes, Preserve the Taste of Summer provides the most current USDA-approved food preservation recommendations. The online lessons can be viewed at any time and at the pace you choose. You will need a computer made in the past five years and a stable Internet connection. Cost is $25 total for all eight lessons.
Visit PreserveSummer.cahnrs.wsu.edu to register. Note: This online course is a pre-requisite to the three hands-on classes listed below. Be sure to complete the online course at least one week prior to ensure we receive notification of course completion.
In addition, you can learn how to preserve fresh foods safely in a series of in-person Wednesday evening workshops at WSU Snohomish County Extension’s Evergreen Room in McCollum Park, 600 128th St. SE, Everett.
Basics of Safe Canning: Wednesday, July 16, 6:30 – 9 p.m.
Learn the basics of food safety and canning skills, including bacteria and food spoilage, canning equipment and canning high/low acid foods. Includes demonstration of the process, no hands-on.
Jams, Jellies and Spreads: Wednesday, July 30, 6:30 – 9 p.m.
Capture the bright flavors of fresh fruit and discover how easy it is to put “summer in a jar.” Learn how to create that perfect balance of fruit, sugar and other ingredients to enhance flavor and shelf life with research-based recipes. Demonstration and hands-on; take home a jar of finished product.
Tomatoes, Salsa and Relish: Wednesday, Aug. 13, 6:30 – 9 p.m.
Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter. Demonstration and hands-on; take home a jar of finished product.
Pickling and Fermenting: Wednesday, Aug. 27, 6:30 – 9 p.m.
Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time along with the traditional art of fermentation. Demonstration and hands-on; take home a jar of finished product.
Class size is limited and pre-registration is required. Cost is $20 per workshop, or save and take all four for $60.
To register online, visit PreserveTheHarvest.brownpapertickets.com or download the form at snohomish.wsu.edu/preserve-the-harvest and mail with your check.