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Preserving fresh fruits and vegetables is important because it decreases waste and allows you to eat a variety of fruits and vegetables year round.

As part of the ‘R-Fit Nation’ program and food preservation education, WSU Colville Reservation Extension is offering canning classes during the months of June and July. There will be eight, hands-on classes to learn about boiling water bath canning. Using research-based recipes and processes, participants will learn how to use and care for a boiling water bath canner, learn what foods can safely be canned, plus, they will gain hands-on experience of canning in each session. Please call the WSU Colville Reservation Extension office if you have questions or to pre-register for the following classes:

July 24 – Canning Pickled Products at the Inchelium Senior Meal Site from 4:30pm-7:30pm.

Workshops for canning vegetables and meats are being planned for the month of September.

For information on this and other workshops contact the staff at the Colville Reservation Extension Office at (509) 634-2304.  Or you may contact the educators directly: Kayla Wells, Family & Consumer Sciences Educator / 4-H Challenge Coordinator at (509) 634-2306 or kayla.wells@wsu.edu, or Linda McLean, Director, 4-H/Ag. & Nat. Resources FRTEP Educator at (509) 634-2305 or ljmclean@wsu.edu, Dan Fagerlie, WSU Extension Tribal Relations Liaison / Colville Reservation Extension Project Director at (509) 690-0009 or (509) 775-3087 or fagerlie@wsu.edu, or you may contact Ferry County Extension at (509) 775-5225 ext. 1116, or Okanogan County Extension at (509) 422-7245.