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Coronavirus COVID-19

COVID-19 Advisory: WSU Extension is working to keep our communities safe. All Extension programming is being provided virtually, postponed, or canceled. Effective March 16, 2020, WSU Extension county offices and WSU Research & Extension Centers will be closed to the public. We are available via email, phone, and webconference.

“You Can!” Food Preservation


Learn the basics of food preservation so you can eat well year round by filling your pantry and freezer with the bounty from the Pacific Northwest!  These classes bring you up to date on the latest recommendations, teach you how to process your food safely and tell you why you are doing it that way.  You will learn what equipment is needed and proper storage methods.  Participants receive printed materials, enjoy an extensive Q&A at the end of the class and taste sample preserved products. To register call 564-397-5733 or use Brown Paper Tickets.  Summer/Fall evening classes are posted below!

 2020 Schedule

Summer/Fall Series


Summer/Fall ~ Tuesdays

August 18th – October 6th Bullet_Small Complete Series of 8 Classes
Sign up for all eight classes in “You Can!” Food Preservation series for $100.00 and save $60.00 over purchasing individual tickets!

Purchase tickets for You Can! Summer food preservation classes, entire series4534542

Aug 18 Bullet_Small Jams & Jellies
Learn the different kinds of jellied products including jams and preserves. Discover alternative methods on how to make these products with low or no sugar and why you can’t add low acid products. You’ll also learn different ways to thicken your product, how to fix jams & jellies that didn’t set, why some jams require added lemon juice, the difference between freezer and regular jam, proper storage and more.

Purchase BPT ticket for "You Can!" - Canning Jams & Jellies summer class4534547

Aug 25 Bullet_Small Canning Fruits
Learn the basics of preserving fruits and fruit mixtures. Discover how to can fruits with low or no sugar, which fruits require additional steps to preserve or can only be frozen or dehydrated. You will also learn how to determine if the product is safe to eat, how to safely store your product and more.

Purchase BPT ticket - "You Can!" Canning Fruit food preservation class4534551

Sept 1 Bullet_Small Pickling Fruits and Vegetables
Learn how to safely make quick pickles including dill and sweet, refrigerated quick pickles, relishes, fruit pickles, chutney and salads. You will learn how vinegar and processing make these pickles safe, how to keep them crisp, how to tell if a recipe is safe and more. These are all quick process pickles that are not fermented.

Purchase BPT ticket Summer "You Can!" Pickling Fruits & Vegetables food preservation class 4534556

Sept 8 Bullet_Small Fermenting Pickles and Sauerkraut
Learn how to prepare refrigerated dill pickles, processed dill pickles and sauerkraut. Learn what type of salt to use, why and how to tell if they’re done fermenting.  Class covers trouble-shooting, processing, food safety, tools & utensils needed for all products.

Brown Paper Tickets - Summer "You Can!" Fermented Vegetables & Yogurt Class4534557

Sept 15 Bullet_Small Canning Tomatoes and Salsas
The many varieties of tomatoes can make preserving tomatoes and salsas challenging. Learn how you can safely preserve salsas and tomato products, when to add lemon juice, why older recipes may not be safe, what ingredients can be substituted and more.

Brown Paper Ticket - Summer "You Can!" Canning Tomatoes & Salsa Class4534564

Sept 22 Bullet_Small Dehydrating Fruits and Vegetables
Learn the basics of dehydrating fruits, vegetables, and herbs successfully and what is the best equipment to use for drying. Also covered in this class are pre-treatment methods, storage, proper containers, and creative ideas to use your dried products.

Summer "You Can!" Dehydrating Fruits & Vegetables - Purchase BPT ticket4534568

Sept 29Bullet_Small Preserving Vegetables, Beans and Soups
Learn the basics of pressure canning vegetables, beans and soups, how to select a pressure canner, why it is used and its safe use. Learn the correct prep for freezing vegetables, beans and soups, broths and packaging. Also covered is the proper storage of your canned and frozen goods, shelf life and more.

Summer "You Can!" Preserving Vegetables, Beans & Soups - Purchase BPT ticket4534570

Oct 6 Bullet_Small Preserving Meat, Fish, Poultry and Making Jerky
Learn the basics of pressure canning meats, why you use a pressure canner and how to use it safely. Also covered are how to properly package meat, fish and poultry for the freezer and freezing methods. You will also learn how to safely make meat jerky, how to properly store your canned and frozen goods, shelf life and more.

Summer "You Can!" Preserving Meat, Fish, Poultry and Making Jerky4534572

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In the various classes you will learn how to:

  • Take advantage of the fruits available throughout the year including pineapples!
  • The various ways to make both regular, low and no sugar jams.
  • Tricks to keeping your pickles crisp and what fruits and vegetables can be pickled…you will be amazed!
  • How to properly can tomatoes and create delicious, safe salsas for the pantry and freezer.
  • Do you know the differences between dehydrating fruit and vegetables and what happens if your vegetables aren’t dry enough?
  • Pressure canning is safe and simple if the steps are followed.
    • Save money and control quality by canning your own beans including baked beans!
    • The proper way to make and can vegetables, soups and broths.
  • Preserving meat, fish and poultry can be done in many ways, learn the ins and outs of them all!
  • And much, much more…..

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Food Preservation
Food Safety Questions?


Contact us via our
Food Preservation & Safety Helpline
Call Food Safety and Preservation Hotline @ 360-397-6060 ext.5366
Monday thru Friday


Upcoming Classes



“You Can!”
Food Preservation Classes

Tuesday Evening
5:30 PM – 7:30 PM
August 18 – October 6, 2020


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Contact Us
Zena Edwards
Food Safety & Nutrition
1919 NE 78th St Vancouver, WA