Food Safety & Preservation

Program Contact: Adena Sabins, Extension Coordinator
(509) 684-2588 • asabins@wsu.edu

These programs are currently offered to Stevens County through State and National Extension programs – please click on the links below to find the information you are looking for – if you need assistance please call 509-684-2588.

Preserve the Taste of Summer

Washington State University Extension is announcing a new food preservation program called PRESERVE THE TASTE OF SUMMER. It is a series of eight online lessons for the in-home consumer who wants to learn about food preservation and food safety. It is designed for beginning canners and also veteran canners who are 18 years and older and want to update their knowledge and skills. The lessons provide the most current USDA approved food preservation recommendations. Some counties may offer local workshops or hands-on lessons for those people who complete the online lessons. The eight lesson series cost $25. For registration information check out the flyer Preserve the Taste of Summer. To learn more about this program contact Ivy at 509.684.2588.

Pressure Canner Testing

If you canning your harvest this summer, then don’t miss one of these FREE canner testing sessions. 2015 Pressure Canner Testing Flyer.

  • Wednesday, July 8 from 11am to 1 pm at WSU Stevens County Extension Office located at 986 S. Main in Colville.
  • August 7: Noon to 2 pm at the Chewelah Farmers’ Market held in the city park in Chewelah.
  • Wednesday, August 12 from 11am to 1 pm at WSU Stevens County Extension Office located at 986 S. Main in Colville.
  • Last chance! Wednesday, September 9 from 11 am to 1 pm at WSU Stevens County Extension Office located at 986 S. Main in Colville.

Testing your pressure canner will determine whether
your canner is functioning properly and helping
you produce safe food.

Why Test? Testing your pressure canner will determine whether your canner is functioning properly and helping you produce a safe food. Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The risk associated with preserving these low-acid foods is botulism poisoning.   Botulism is caused by a toxin produced by bacteria called Clostridium botulinum. These bacteria are rarely if ever destroyed at boiling-water temperatures. At the higher temperatures of a pressure canner, they are easier to destroy. All lot-acid foods should be processed at temperatures of 240 to 250 degrees Fahrenheit, temperatures reached with pressure canners when operated at 10 to 15 pounds of pressure.

For more information on any of these prograns contact WSU Stevens County Extension at 509.684.2588 or email inelson@wsu.edu.