WENATCHEE — The Washington State University Extension will offer three classes this month and two classes in September on food preservation.
The classes cost $5 each to cover the cost of handouts and publications. Each class will take place from 6 to 7:30 p.m. in Batjer Hall, Room 8039 at Wenatchee Valley College, 1300 Fifth St.
The classes are sponsored with Community Farm Connection and Wenatchee Valley College. Pressure canner gauges will be checked after each class. To register or for more information, call 745-8531.
Here are class details:
“No Fear When Using a Pressure Canner”
Aug. 13: Learn the difference between a dial-gauge and a weighted-gauge canner, how to buy a pressure canner and learn about canning vegetables and other low-acid foods.
Aug. 20: Learn to make crisp and delicious pickles using quick-pack, fermented and no-salt pickling techniques. Participants will also receive instruction on how to make sauerkraut.
“Making Salsa and Canning Tomatoes”
Aug. 26: Find out what kind of tomatoes to use in salsa, to select and prepare peppers and how to make salsa. Also learn techniques for canning tomatoes, preparing juice blends and making spaghetti sauce.
“Low-Sugar Jams and Jellies”
Sept. 3: Learn about other options for low-sugar spreads. Participants will also learn about making syrups and pie fillings.
“Canning Meat, Wild Game and Seafood”
Sept. 24: Lean how to can meat, poultry, seafood and wild game. Information on canning special products such as chili, meat-vegetable soups and mincemeat pie filling will also be discussed.