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.
“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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