Food Preservation Hotline 509-477-2195
An 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 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.
Fruits have always been a staple of home preserving. Canning and freezing fruit and preserving pie filling will be covered.
Flavors burst and blend together: fruit, nuts, and other additions add dimension. Conserves, marmalade, and compotes using fruit will be featured.
Learn the safe and simple process of pressure canning veggies and meats.
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.
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!
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.
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 firstname.lastname@example.org for more information or to inquire about pricing and availability.
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Buy, use, and preserve fresh, local produce!
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