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Learn how to preserve, can local foods
Posted
at
2:37 pm
by Sarah Jackson
Eating local doesn’t have to be a seasonal thing.
If you garden for food or shop in bulk at local farmers markets, you can enjoy the bounty all year long by canning fruit, vegetables, seafood and meat.
Learn how through “Preserving the Harvest,” a series of summer workshops through the Washington State University Snohomish County Extension, now accepting advanced registrations.
WSU master food preserver Susy Hymas and cookbook author Mary Ellen Carter will share their knowledge and passion for canning nutritious, local food.
Each 2˝-hour workshop will be held twice each day, with the first session at 9 a.m. and a second at 1 p.m. Each class will also include a relevant demonstration.
- “Basic Canning,” July 18: Learn the basics of food safety and canning skills including information on equipment, high-acid foods, bacteria and spoilage.
- “Canning Specialty Items,” Aug. 1: Find out how to can jams and tomato or fruit salsa.
- “Pickling,” Aug. 15: Discover the joy of canning green beans and cucumber dill pickles.
- “Pressure Canning,” Aug. 29: Get the basics on pressure-canning techniques for low-acid foods such as vegetables, seafood and meats.
All sessions will be at the extension headquarters at McCollum Park, 600 128th St. SE, Everett. Advance registration is required. Class size is limited.
Each session costs $25. If you take all four, the cost is $80. Download a registration form here or contact Karie Christensen at 425-357-6039 or klchristen@cahnrs.wsu.edu.
For more information on the workshops, contact Kate Halstead at khalstead@wsu.edu or 425-357-6024.
Do you have a home or garden event to share? Write me here.
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