Food Preservation

Program Contact: Anna Kestell, Food Preservation/Safety Education Coordinator
(509) 477-2195 • anna.kestell@wsu.edu

Food Preservation Hotline 509-477-2195

49c124b81f307d1083e6f30232d636eaAn educator can answer your questions about food safety and food preservation.

Office hours are:
Monday – Saturday 8:30 to 11:30 a.m.

During the growing and harvesting season, many foods are in abundance. Home food preservation can help make fruits & vegetables — and your food budget — last longer. Contact us before getting started to review your plan and confirm that you are using a safe, effective technique for preserving your garden or market produce.

Classes & Workshops

2017 Food Preservation and Safety public library series will begin in April. Check the dates and locations on our events calendar.

2017 Preserve It!

A series of information sessions for the in-home consumer to learn how to preserve produce and meat in a safe and healthy way.

Wednesday, May 17: Jelly and Jam

Traditionally, newcomers to food preservation start by making jams and jellies.  The techniques are not complex; this makes jams and jellies a great way to immerse into the world of home canning!  Full sugar, low sugar, no sugar, honey, and artificial sweeteners will be discussed.

Wednesday, June 14: Canning and Freezing Fruit

Fruits have always been a staple of home preserving.  Canning and freezing fruit and preserving pie filling will be covered.

Wednesday, June 28: Beyond Jam

Flavors burst and blend together: fruit, nuts, and other additions add dimension.  Conserves, marmalade, and compotes using fruit will be featured.

Wednesday, July 12: Pressure Canning Basics

Learn the safe and simple process of pressure canning veggies and meats.

Wednesday, July 26: Dehydrating & Jerky Making

The list of summer’s harvest that can be dried includes fruits, vegetables, fruit & vegetable leathers, jerky, and herbs.  Come and learn how to dehydrate your produce and safely make jerky.

Saturday, Aug 12: In a Pickle

Take a break from standard fare! Pickles, relishes and chutneys are a welcome addition to any table.  Learn the safe procedures for pickling fruits and vegetables, as well as ingredient selection and prep.

Saturday, Aug 19: Tomato-Sauce, Salsa, Sensational!

Discuss options for preserving plain tomatoes, tomato sauce, spaghetti sauce, and tomato juice.  The feature will be salsa!

Saturday, Aug 26: Making Sauerkraut

Fermentation—transforming food without the addition of chemicals, additives or even vinegar.  We will feature sauerkraut which has been made over the ages and requires just cabbage and salt.

 

Classes by Request

If there is a topic that would be of interest to you and you have five or more people in your group, please contact me.

Public Demonstrations

I am available to share canning information at libraries, festivals, and other public events. Fees for those services vary. I am currently booking dates for Summer 2017. If you are interested in booking me for an event, please drop me a note at anna.kestell@wsu.edu for more information or to inquire about pricing and availability.

Canning and Preservation Publications

Pressure Gauge Testing

Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race, sex, religion, age, color, creed, national or ethnic origin; physical, mental, or sensory disability; marital status, sexual orientation, or status as a Vietnam-era or disabled veteran. Evidence of noncompliance may be reported through your local Extension office.

Contact our Food Preservation Educator


Anna Kestell
Food Preservation/Safety
(509) 477-2195

 

National Center for Home Food Preservation

farmer market

Buy, use, and preserve fresh, local produce!

Farmers Markets

Pick-Your-Own

Note: Some WSU Extension websites provide links to external sites for the convenience of users. These external sites are not managed by the WSU Extension. Furthermore, WSU Extension does not review, control or take responsibility for the content of these sites, nor do these sites implicitly or explicitly represent official positions and policies of WSU Extension.