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Food Preservation Classes, Workshops, and Articles

Program Contact: Diane Smith, Faculty, Health Promotion and Food Access Specialist
(360) 395-2355 • diane.smith@wsu.edu

Spring and Summer Classes and Workshops

Classes may be taken individually or as a series. No equipment necessary. WSU Food Safety/Preservation instructor will demonstrate techniques and explain the items needed to preserve foods in your home. This series covers all information needed to take advantage of our amazing local produce and reduce waste in your kitchen.

$15 for each workshop, or save: Take the whole series for $55 (fees included) and get a free binder full of additional handouts and recipes ($10 value). Participants will receive a selection of recipes, guidelines, and articles at each workshop; series participants will receive these plus the items mentioned above. If you are a SNAP recipient, you may also be eligible for a partial or full scholarship, please contact j.bryan-goforth for more information.

Spring Food Preservation Series at WSU Skagit Extension

Register for Spring Classes HERE

May 15th Water Bath Canning-learn to preserve jams, jellies, salsa, canned tomatoes, and more

May 22nd Pressure Canning-learn to preserve low acid foods such as vegetables, meats, soups, and more

May 29th Fermentation and Pickling-watch a sauerkraut demo and learn to ferment and make quick pickles and more

June 5th Freezing, Drying, and Root Cellars-learn about other food storage methods including freezing, drying, root cellars and other microclimate storage, learn to reduce food waste and store food efficiently!


Summer Food Preservation Series at WSU 

Register for Summer Classes HERE 

July 24th Water Bath Canning-learn to preserve jams, jellies, salsa, canned tomatoes, and more

July 31st Pressure Canning-learn to preserve low acid foods such as vegetables, meats, soups, and more

August 7th Fermentation and Pickling-watch a sauerkraut demo and learn to ferment and make quick pickles and more

August 14th Freezing, Drying, and Root Cellars-learn about other food storage methods including freezing, drying, root cellars and other microclimate storage, learn to reduce food waste and store food efficiently!


 

Grow Your Groceries will be back this winter, check back for registration options in late fall!

This 12 part series offers complete instruction on all aspects of home gardening for food production as well as eco-cooking, seed saving, perennial food forests and fruit production, and four classes devoted to preserving the food after harvest. Classes may be taken individually, but we HIGHLY recommend taking the entire series or at least in sections according to curriculum. The first 6 weeks will utilize the Seed to Supper program, an award winning curriculum developed by Oregon State University with the goal of providing a comprehensive backyard gardening course for households on a budget. We strongly suggest that this six week program be taken as a whole rather than individually. This program is followed by two independent classes on Perennials (fruits, food forests etc) and Seed Saving. The final four weeks are dedicated to preserving the harvest. If you do not wish to enroll in the entire series and are considering individual classes, please feel free to contact us at j.bryan-goforth@wsu.edu with any questions.

If you enroll in the entire 12 week program, you may take advantage of a steeply discounted rate of $130 which includes a binder with all print materials as well as free seeds and some additional in class projects-this rate also includes all ticket fees. Classes taken individually are priced at $15 each plus ticket fees and may offer some print materials. If you are low income, we do have some partial or full scholarships available–please contact us for details.

 

 Seed to Supper: Garden Planning-This class will address site, layout, crop rotation, planting chart, choosing crops, and more.

 Seed to Supper: Healthy Soil-We will take a look at soil building, container gardening, compost, fertilizing, bed making, and more.

 Seed to Supper: Planting-What’s the best way to plant seeds? We’ll explore direct seeding vs indoor planting, discuss best transplanting techniques, additional info on containers, and more.

Seed to Supper: Caring 1-In this class we’ll look at watering techniques with a focus on low cost low maintenance options, utilizing vertical growth, and how to maintain soil health throughout the season.

3/5 Seed to Supper: Caring 2-We will focus on weeding and how to minimize the need for this, learn about integrated pest management to help prevent problems, common pests and diseases, and what do to if you have them.

3/12 Seed to Supper Harvesting: This class begins with some information on best practices-how to harvest in a manner to extend the life of the plant and get more food. We’ll also look at Eco-Cooking and explore ways to reduce waste in the kitchen.

 Perennials-plant it once and harvest each year! Perennials are a terrific choice for the backyard gardener as they are planted once and continue to produce each year. We’ll look at fruits best suited for backyard production as well as edible food forests which focus on interplanted perennial fruits, vegetables, and tubers.

Seed Saving- Learn the basics of seed saving and discover which types of seed may be saved and how to process, cure, and store seed.

4/9 Water Bath Canning-Learn which foods can be safely preserved using the water bath canning method. This class will cover the water bath canning process, including selection of produce and preparation of jams, jellies, canned fruits, and tomatoes.

Pressure Canning- Learn to use the pressure canning method for low acid foods including vegetables, meat, and fish. We’ll discuss why some foods require pressure canning, and look at supplies required for this type of food preservation. Pressure canning can be intimidating, but this class will help you gain the skills needed for safe preservation.

 Fermentation and Pickling-This class will cover fermentation basics for foods like sauerkraut, and quick pickling process for many different types of vegetable and fruit pickles. We will also cover preservation methods for both fermented and quick pickles.

 Freezing, Drying, Root Cellaring and Microclimate Storage-Learn about food storage and preservation methods including freezing, dehydration, and using root cellars or other microclimate storage in your home. We will also look at different designs for root cellars and basic construction methods. Instructor has lived with a root cellar for twenty years and can offer practical advice and information.

Contact j.bryan-goforth@wsu.edu for more information, or if you would like to host a workshop.

Check out our articles in

Grow Northwest Magazine!

July (Berries)

August (Tomatoes)

September (Apples and Pears)

Listed below are links related to the September article

October (Maximizing Food Storage, Root Cellaring)

November (Squash and Pumpkin)

December (Food Gifts)

Listed below are links related to the December article

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