Food can be preserved in many different ways including freezing, canning and dehydrating which allows you to preserve the bounty from your garden, farmers market, gleaning and other sources year round. To take advantage of this bounty however; you need to have a trusted source of publications, literature and recipes. For a complete list of resources go to WSU Publications. These resources will give you the latest and best method of preservation and the proper steps, times and ratio of ingredients to ensure a high quality, safe product that has been lab tested to ensure its safety for your family.
- WSU Food Safety Extension & Research
- USDA Complete Guide to Home Canning
- Steps in Food Preservation (video)
- So Easy to Preserve –The Book
- National Center for Home Food Preservation
- Recommended Canners
- USDA Dietary Guidelines for Americans
Location: WSU Maso
303 N 4th Street,
Shelton, WA 98584
(360) 427-9670 Ext. 680
$3 per gauge
Dial gauges for pressure canners should be checked annually for safety, new gauges should also be checked before use.
Gauges that are off by more than two pounds need to be replaced.
Bring your lid and gauge or gauge, you do not need to bring your entire canner.
Preserve The Taste Of Summer
Washington State University 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 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. Click Preserve The Taste Of Summer Brochure for more information.
Lesson Cost is $25.00
To register for the online series, visit http://preservesummer.cahnrs.wsu.edu