Preserve the Harvest 1: Basics of Safe Canning
June 10 @ 6:00 pm - 8:00 pm
$10
Online via Zoom and In-person
New to the science of canning? Been a few years since you’ve canned? Learn about the most recent research and changes to home canning procedures along with links to plenty of safe, tested recipes.
First in the Preserve the Harvest series, we’ll cover the basics of food safety and canning skills, canning equipment, canning high and low acid foods, along with hot water bath and pressure canning. In addition, there will be plenty of time for your canning questions after the presentation.
A list of recommended resources will be provided via email the next day to those registered along with a link to a video recording of the class. The video recording will be available to watch for a year after the class occurs.
Registration
Cost is $10 per class, or save when you purchase all six classes!
To register for the Online classes
https://preserve-the-harvest-2026-online.eventbrite.com
To register for the In-person classes at Stilly Valley Health Connections in Arlington, WA
https://preserve-the-harvest-2026-in-person.eventbrite.com
Other classes in the series
Basics of Dehydrating and Freezing
Wednesday, June 24, 2026, 6:00–8:00pm
Jams, Jellies, Spreads
Wednesday, July 8, 2026, 6:00–8:00pm
Pickles
Wednesday, July 22, 2026, 6:00–8:00pm
Tomatoes, Salsa and Relish
Wednesday, August 5, 2026, 6:00–8:00pm
Basics of Pressure Canning
Wednesday, August 26, 2026, 6:00–8:30pm
For more information, please contact Rosy Smit, WSU Snohomish County Extension Consumer Food Safety and Preservation Advisor, FoodSafety.SnoCo@wsu.edu, (425) 357-6024.
