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Online via Zoom and In-person <\/strong><\/p>\n In the sixth and final class in the Preserve the Harvest series, we will cover the basics of Pressure canning.\u00a0 Pressure canning is the only safe way to can low-acid foods, such as vegetables and meats. You will learn the science behind pressure canning recommendations, as well as the basics of using a pressure canner at home based on current USDA canning guidelines.\u00a0 In addition, there will be plenty of time for your canning questions after the presentation.<\/p>\n 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 will be available to watch for the next year.\u00a0 Limited in-person spots are available for those that would like to see the live demonstration at Stilly Valley Health Connections in Arlington, WA.<\/p>\n Using Zoom<\/strong><\/p>\n Because of security issues, we suggest you have your own Zoom account to participate, and in this case, you must have your Zoom account set up and be registered for the webinar at least three hours before the webinar start time.<\/p>\n You can easily\u00a0create a free Zoom account<\/a>\u00a0if you do not already have one.<\/p>\n [\/column][column ][textblock ]<\/p>\n Registration<\/strong><\/p>\n Cost is $10 per class or save when you purchase all six classes!<\/p>\n If you sign up for the whole series, you will receive the video recordings from all the classes, including those that have already occurred.<\/p>\n To register for the Online classes To register for the In-person classes at Stilly Valley Health Connections in Arlington, WA [\/column][\/row][\/section]<\/em><\/p>\n For more information, please contact Rosy Smit, WSU Snohomish County Extension Consumer Food Safety and Preservation Advisor, FoodSafety.SnoCo@wsu.edu, (425) 357-6024.<\/p>\n \u00a0<\/em><\/p>\n\n
\nhttps:\/\/preserve-the-harvest-2025-online.eventbrite.com<\/a><\/p>\n
\nhttps:\/\/preserve-the-harvest-2025-inperson.eventbrite.com<\/a><\/p>\n