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.
Preserve the Harvest 2: Jams, Jellies, and Spreads
July 22 @ 7:00 pm - 8:00 pm
Live online via Zoom
Wednesday, July 22
7:00 – 8:00pm
Delight in the bright flavors of fresh fruit and discover how easy it is to capture sunshine in a jar. Create that perfect balance of fruit, sweetener, and other ingredients to enhance flavor and shelf life with research-based recipes. Low and no-sugar recipes covered.
Second in the Preserve the Harvest series, we’ll cover the basics of making shelf-stable jams, jellies, and preserves.
This free, virtual class features a live presentation and slide show along with plenty of time to answer any questions you have about canning foods at home.
A detailed outline with recommended resources, will be provided via email to those registered for the class. In addition, a recording of the entire class will be available afterwards.
We will be using the free program, Zoom, which you can use on your computer or smartphone.
Because of security issues, you must have your own Zoom account to participate, and you must have your Zoom account set up and be registered for the webinar at least three hours before the webinar start time.
You can easily create a free Zoom account if you do not already have one. Be sure you register with the same name and email address that you used for creating your Zoom account.
Kate Ryan has been canning ever since she learned from her grandmother as a child. Throughout the years, her failures prompted a quest to learn the best and safest methods for home food preservation. When WSU revived their home food preservation training program several years ago, it was the perfect opportunity for Kate to brush off her skills and learn the most up-to-date science and protocols for safe food preservation.
For more information on the classes, contact Kate Ryan, firstname.lastname@example.org, (425) 357-6024.