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WEEK IN REVIEW
Tuesday
Emory's blaze causes $2 million in damage
State fines water system, alleges gross neglige...
Peggy Pritchard Olson always put Edmonds first
Monday
Edmonds councilwoman dies at 59
Fire destroys Silver Lake landmark
Later start for school day unlikely in Marysville
Sunday
Six injured, three critically, in wreck near Ma...
Gay marriage issue can wait, say Referendum 71 ...
Glacier Peak freshman overcomes jitters to win ...
Saturday
More snow expected at mountain passes
Suspect identified in Seattle police killing
Thousands honor slain Seattle police officer Ti...
Friday


Officer Timothy Brenton. Gone, but not forgotten
Person sought in officer's killing is shot in head
Thousands to pay respects to slain Seattle poli...
Thursday


Tale of 1916 Everett Massacre retold in style o...
Reservist survived Iraq but not his return to c...
Swine flu suspected in infant’s death
Wednesday


‘Everything but marriage' law close to vi...
Library levy winning by 51% to 49%
Incumbents looking strong in Snohomish County C...
 

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CONTACT THE HERALD
Melanie Munk, Features Editor
munk@heraldnet.com
 
Published: Wednesday, June 24, 2009

Fresh flavors in winter? Yes you can

Eating local doesn't have to be a seasonal thing.

If you garden for food or shop in bulk at farmers markets, you can enjoy the bounty all year long by canning fruit, vegetables and even meats.

Learn how through "Preserving the Harvest," a series of summer workshops through the Washington State University Snohomish County Extension.

WSU master food preserver Susy Hymas and cookbook author Mary Ellen Carter will share their knowledge and passion for canning nutritious, local food.

Each 2½-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

    "Canning Specialty Items," Aug. 1

    "Pickling," Aug. 15

    "Pressure Canning," Aug. 29

    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 at www.snohomish.wsu.edu/ag/workshops/canning.pdf or call Karie Christensen at 425-357-6039.

    Sarah Jackson: 425-339-3037, sjackson@heraldnet.com.
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  • 1. Fire destroys Emory's restaurant
    2. Man dies in apparent suicide on Edmonds beach
    3. Camano Island burglaries spike: Is Colton back?
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