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Washington State University Extension announces a series of food preservation classes.

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.

Thursday, September 12 - 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!

Thursday, September 26 - 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.

Wednesday, October 2 – 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.

Wednesday, October 9 – Canning Meat, Wild Game & Seafood

Learn how to can meat, poultry, seafood and wild game. Information on preparing and canning special products such as chili, meat-vegetable soups and mincemeat pie filling is also included.

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 509.422.7245 or 509.745.8531. 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 viebrock@wsu.edu

WSU Extension programs are available to all without discrimination.