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 final class in this five part series will dive into the world of canning meat and soup and will be taught by WSU extension master preserver Margaret Viebrock in partnership with NCW Libraries. Class description: Learn methods to successfully can meat, fish and wild game. Information on preparing and canning chili, soups and mincemeat pie filling will be included. Class is a lecture format. Handouts will be provided and there will be ample time for questions. 

Please register in advance here