Did you know that household food waste accounts for nearly 50% of food waste nationwide? Preserving food before it spoils will not only reduce waste, it will also allow you to enjoy nutrient rich in-season produce well past harvest season, a win, win! 

The first class in this five part series will dive into the world of pressure canning and will be taught by WSU extension master preserver Margaret Viebrock in partnership with NCW Libraries.  Class description: Eliminate the fear when using a dial or weighted gauge pressure canner. Learn how to use a pressure canner and methods for canning vegetables and other low-acid foods. Preserving for special diets and altitude adjustments will be explained. Class is a lecture format. Handouts will be provided and there will be ample time for questions. 

Please register in advance here