Preserve the Harvest 2025 (In-person)

Canning as a method of home food preservation can be safe and fun with proper instruction. Attend one or all in-person demonstration classes to learn how to safely preserve the fresh taste of summer fruit and vegetables for your family to enjoy year-round.

Each class features a live demonstration and slide show along with plenty of time to answer questions you have about safely canning foods at home.

After each class, a detailed outline with recommended resources will be provided via email to those registered for the class, along with a link to a video recording of the class. The videos will be available to watch for one year after each class occurs.

Wednesday, June 11, 6:00 — 8:00 pm

New to the science of canning? Been a few years since you’ve canned? Learn about the most recent research and changes to home canning procedures along with links to plenty of safe, tested recipes. First in the Preserve the Harvest series, we’ll cover the basics of food safety and canning skills, canning equipment, and canning high and low acid foods. This class occurs online on Zoom, not in the classroom.

Wednesday, June 25, 6:00 — 8:00 pm

This class will explain the scientific background behind today's recommended methods for freezing and drying foods. Freezing and drying foods is one method of home food preservation that allows you to enjoy seasonal foods all year long.

Wednesday, July 9, 6:00 — 8:00 pm

Delight in the bright flavors of fresh fruit and discover how easy it is to capture sunshine in a jar. Create that perfect balance of fruit, sweetener, and other ingredients to enhance flavor and shelf life with research-based recipes. We will cover the basics of making shelf-stable jams, jellies, and preserves, including low and no-sugar recipes.

Wednesday, July 23, 6:00 — 8:00 pm

Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time with a variety of fresh produce.

Wednesday, August 6, 6:00 — 8:00 pm

Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter. We will cover the basics of making shelf-stable tomato products along with salsa, and relish.

Wednesday, August 20, 6:00 — 8:30 pm

Learn more about pressure canning at home. Pressure canning is the only safe way to can low-acid foods, such as vegetables and meats. You will learn the science behind pressure canning recommendations, as well as the basics of using a pressure canner based on current USDA canning guidelines.

Host or Publisher WSU Snohomish County Extension