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WEEK IN REVIEW
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...
Tuesday


Delayed financial aid forcing college students ...
Slaying of officer reminds police of dangers of...
Edmonds turns over firefighting duties to Fire ...
Monday


Question isn't 'if' but 'how bad' for floods
Slain Seattle Police officer lived in Marysville
Rubatino Refuse allows recycling of food scraps...
Sunday


Signs were clear Boeing isn't tied to location
Swine flu shots draw crowds in Snohomish County
The Boeing buzz in South Carolina
 

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CONTACT THE HERALD
Melanie Munk, Features Editor
munk@heraldnet.com
 
Published: Thursday, July 2, 2009

Learn how to can foods

Together we 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, seafood and meat.

Learn how through "Preserving the Harvest," a series of summer workshops through the Washington State University Snohomish County Extension, now accepting 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 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: 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. Registration is required and class sizes are 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 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? Contact Sarah Jackson at 425-339-3037 or sjackson@heraldnet.com.

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