Preserve the Harvest 2025

Classes are on Wednesdays, 6-8pm

• June 11 – Basics of Safe Canning
• June 25 – Basics of Dehydrating and Freezing 
• July 9 – Jams, Jellies, Spreads
• July 23 – Pickles
• August 6 – Tomatoes, Salsa and Relish
• August 20 – Basics of Pressure Canning

Classes are $10 each

If the class fee presents a financial barrier, please contact rosy.smit@wsu.edu or 425-357-6024

• To register for the Online classes
• To register for the In-person classes at Stilly Valley Health Connections in Arlington, WA

Reasonable accommodations will be made for persons with disabilities and special needs who contact Rosy Smit at 425-357-6024 or rosy.smit@wsu.edu at least three weeks prior to the event date.

Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race, color, gender, national origin, religion, age, disability, and sexual orientation. Evidence of non-compliance may be reported through your local Extension Office.

Home food preservation can help make fruits, vegetables and food budgets last longer.

Grow your own at home with help from our Growing Groceries Resources and/or visit one of the many Farms and Farmers Markets in our region and start preserving local food from local farms.

Publication on low sugar/low sodium canning!

Food Preservation for Special Diets FS359E (pdf)

This publication provides a synopsis of the changes you can, and cannot, safely make to the sugar and sodium content when preserving foods at home.

Food Preservation Resources

When preserving foods at home, be sure to use research-based, laboratory tested, up-to-date recipes like the following:

Fruit

• Canning Fruits PNW199 (pdf)
• Drying Fruits and Vegetables PNW0397 (pdf)
• Freezing Fruits and Vegetables PNW214 (pdf)
• Fruit Leathers (pdf)
• Fruit Pie Fillings for Home Canning PNW736 (pdf)
• Home Canned Sweet Spreads Made with Green ChileE326 (pdf)
• Let’s Preserve Jams, Jellies, & Spreads EB1665 (pdf)
• Low Sugar Fruit Spreads FS236E (pdf)
• Making Jams, Jellies, and Fruit Spreads FS232E (pdf)
• Preserving Berries FS233E (pdf)
• Preserving Berry Syrups at Home FS238E (pdf)
• Preserving Summer Berries (pdf)
• Remaking Soft Jams and Jellies FS253E (pdf)
• Wild Berries and Other Wild Fruit B1210-3 (pdf)

Vegetables

• Canning Vegetables PNW172 (pdf)
• Canning Tomatoes and Tomato Products PNW300 (pdf)
• Drying Fruits and Vegetables PNW0397 (pdf)
• Freezing Fruits and Vegetables PNW214 (pdf)
• Pickling Asparagus (pdf)
• Pickling Vegetables PNW355 (pdf)
• Preserving Pumpkin and Winter Squash FS303E (pdf)
• Salsa Recipes for Canning PNW395 (pdf)

Meat, Fish, Poultry, & Game

• Big Game From Hunt to Home PNW517 (pdf)
• Canning Meat, Poultry, and Game PNW361 (pdf)
• Canning Seafood PNW194 (pdf)
• Canning Smoked Fish at Home PNW450 (pdf)
• Home Freezing of Seafood PNW0586 (pdf)
• Homemade Meat Poultry and Game Sausages EB1661 (pdf)
• Making Jerky at Home Safely PNW632 (pdf)
• Pickling Fish and Other Aquatic Foods for Home Use PNW0183 (pdf)
• Smoking Fish at Home Safely PNW0238 (pdf)

Take Care of Your Pressure Canner!

Use, Care, and Operation of Your Pressure Canner PNW421 (pdf)

Other Topics

• Fresh Cheese Made Safely PNW539 (pdf)
• Freezing Convenience Foods PNW296 (pdf)
• Home Canning Water (pdf)
• Making Garlic- and Herb-Infused Oils at Home PNW664 (pdf)
• Pickled Eggs EB1104 (pdf)
• Storing Food for Safety and Quality PNW0612 (pdf)
• Yogurt Made Simple FS173E (pdf)