Washington State University Extension will begin a series of food preservation classes starting in August.
The classes are for people who are just learning how to preserve food and also for veteran food preservers who need a refresher course to be sure the food they are preserving is done safely, according to Margaret A. Viebrock, WSU Extension Educator and class instructor.
• Monday, August 6 - No Fear When Using a Pressure Canner
This class will help eliminate the fear for using a dial or weighted gauge pressure canner. This session will also include information on canning vegetables, preserving for special diets, altitude adjustment and canning with a propane burner.
• Monday, August 13 - Pickle Pointers
This class will teach the secrets for successful quick-pack and fermented pickles and pickling without salt. Sauerkraut and kimchi lovers won’t want to miss this session!
• Wednesday, August 29 - Making Salsa and Canning Tomatoes
After this class, people will want your salsa recipes! Find out what kind of tomatoes to use in salsa and how to select and prepare peppers. Techniques for making salsa, canning tomatoes, preparing juice blends and spaghetti sauce will be explained.
• Monday - September 10 - Low Sugar Jams & Jellies
Tired of using all that sugar in your favorite jams and jellies? There are other options for low sugar spreads with just a few easy alterations and using some sweetening alternatives. This session will also include information on making syrups and pie fillings.
All of the classes will be held at Okanogan County PUD Auditorium, 1331 N. 2nd Avenue in Okanogan from 6:00 - 7:30 p.m. Pressure canner gauges will also be checked following each class.
Preregistration is requested by calling 509.745.8531or 509.422.7245. There is a $5.00 fee per class to cover the cost of publications and handouts. For more information contact Margaret A. Viebrock at 509.745.8531 or email@example.com.