Register early to save your spot; space in the three hands-on workshops is limited to 16 to ensure a quality experience.
Basics of Safe Canning
Mon. May 15, 2017; 6:30–9:00pm
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 only.
Jams, Jellies, and Spreads**
Mon. June 12, 2017; 6:30–9:00pm
Delight in the bright flavors of fresh fruit and discover how easy it is to capture sunshine in a jar. Learn how to create that perfect balance of fruit, sweetener, and other ingredients to enhance flavor and shelf life with research-based recipes. Low and no sugar recipes covered. Come prepared to cook during the hands-on session and take home a jar of fresh-made jam!
Tomatoes, Salsa, & Relish**
Mon. July 17, 2017; 6:30–9:00pm
Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter. Come prepared to cook during the hands-on session and take home a jar of fresh-made salsa.
Pickling and Fermenting**
Mon. Aug. 14, 2017; 6:30–9:00pm
Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time. In addition, we’ll look at the traditional art of fermentation with a hands-on sauerkraut-making session. Come prepared to cook during the hands-on session and take home a jar of fresh-made sauerkraut and pickles!
**Prerequisite to Hands-On Classes
Please note: Before attending any of the three hands-on classes, you should complete the eight-lesson online course offered through WSU and Iowa State University Extension. Cost for the complete online course is $25; link for more information and registration.
Cost is $25 per person per class or take all four classes for $75 and get one free!
All in-person classes held 6:30pm-9:00pm at WSU Snohomish County Extension’s Evergreen Room in McCollum Park, 600 128th St SE, Everett.
For more information on the classes, contact Kate Ryan, firstname.lastname@example.org, (425) 357-6024.
Kate Ryan has been canning ever since she learned from her grandmother as a child. Throughout the years, her failures prompted a quest to learn the best and safest methods for home food preservation. When WSU revived their home food preservation training program several years ago, it was the perfect opportunity for Kate to brush off her skills and learn the most up-to-date science and protocols for safe food preservation.