Ripe strawberries, crunchy dill pickles, tree-ripe peaches – nothing tastes better than home-preserved foods. However, safely preserving food at home requires knowledge, time, and a small investment in equipment. Local residents can learn how to preserve fresh foods safely in a series of four Wednesday evening workshops at WSU Snohomish County Extension’s Evergreen Room in McCollum Park, 600 128th St SE, Everett. Several of these require the completion of the online course (information to follow).

• Basics of Safe Canning takes place Wednesday, May 25 from 6:30-9 p.m. Learn the basics of food safety and canning skills, including bacteria and food spoilage, canning equipment, and canning high/low acid foods. Includes demonstration of the process, no hands-on.

• Jams, Jellies, & Spreads will be Wednesday, June 22 from 6:30–9 p.m. Capture the bright flavors of fresh fruit and discover how easy it is to put ‘sunshine in a jar’. Learn how to create that perfect balance of fruit, sugar, and other ingredients to enhance flavor and shelf life with research-based recipes. Demonstration and hands-on; take home a jar of finished product.

• Tomatoes, Salsa, & Relish will be Wednesday, July 27 from 6:30–9 p.m. Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter. Demonstration and hands-on; take home a jar of finished product.

• Pickling & Fermenting will be Wednesday, Aug. 17 from 6:30–9 p.m. Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time. In addition, we’ll cover  the traditional art of fermentation with a hands-on sauerkraut-making session. Demonstration and hands-on; take home a jar of finished product.

The online course “Preserve the Taste of Summer,” while a pre-requisite to the hands-on classes listed above, is also a great standalone course on safe home food preservation. Designed for beginners as well as veteran canners who wish to update their knowledge and recipes, it provides the most current USDA-approved food preservation recommendations. The online lessons can be viewed at any time and at the pace you choose. You will need a computer made in the past five years and a stable internet connection. Cost is $25 total for all eight lessons. Visit PreserveSummer.cahnrs.wsu.edu  to register.

Class size is limited and pre-registration is required. Cost is $20 per workshop or save and take all four for $60. Register online at PreserveTheHarvest.brownpapertickets.com or download the form at snohomish.wsu.edu/preserve-the-harvest and mail with your check.

Series with Symas Hymas later in August

In other news, mark your calendars for the Canning 101 series with Susy Hymas at the Community Food Co-op in Bellingham during three Tuesdays in August (9, 16 and 23) from 6:30–8 p.m. The course covers the techniques and equipment you will need to safely can fruit, quick pickles, salsa, and jams; as well as pressure can vegetables, seafood, and meats. Registration is $59. Instructor Susy Hymas has been a Certified Master Food Preserver for over 15 years.

Published in the May 2016 issue of Grow Northwest