Learn how to preserve food! This 4 part series will help you increase your food access using safe, tested protocols that are easy to learn and follow.
No equipment is necessary. WSU Food Safety/Preservation instructor will teach techniques and explain the items needed to preserve foods in your home. This series covers all the information needed to take advantage of our amazing local produce and reduce waste in your kitchen. This class will be taught online using Zoom.
Participants will receive various links for free downloadable recipes, guidelines, and articles through a link to a comprehensive Google Drive. If you are a SNAP recipient or feel that the class fee presents a financial barrier, you may also be eligible for a partial or full scholarship, please contact j.bryan-goforth@wsu.edu for more information. The class fee covers all four classes:
Week 1 June 6th: Water Bath Canning-learn to preserve jams, jellies, salsa, canned tomatoes, and more
Week 2 June13th: Pressure Canning-learn to preserve low-acid foods such as vegetables, meats, soups, and more
Week 3 June 20th: Fermentation and Pickling-we'll learn all about sauerkraut and learn to ferment and make quick pickles and more!
Week 4 June 27th: Freezing, Drying, and Root Cellars-learn about other food storage methods including freezing, drying, root cellars and other microclimate storage, learn to reduce food waste and store food efficiently!
