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 fourth class in this five part series will dive into the world of jams, jellies, and pie fillings and will be taught by WSU extension master preserver Margaret Viebrock in partnership with NCW Libraries. Class description: Refresh your methods for making traditional jams and jellies. Discover alternative ways to make these products with low or no sugar. This session will include information on making pie fillings and syrup. Class is a lecture format. Handouts will be provided and there will be ample time for questions. 

Please register in advance here