The Food Life

Recipes, resources and food inspiration from people and places in Kitsap County. By Kitsap Sun Web Editor Angela Dice.
Subscribe to RSS
Back to The Food Life

Posts Tagged ‘Food preservation’

Canning, pickling and other preservation classes offered

Tuesday, September 27th, 2011

2010 Kitsap County Fair canning entries. Photo by Meegan Reid

WSU Kitsap Extension once again is offering a series of food preservation classes so you can take a taste of that very short summer into winter.

This time, all classes are from 1 to 4 p.m. on Sundays at the Silverdale YMCA, and you can register online. Cost is $95 for all four classes or $35 per class.

Classes start Oct. 9 with a look at Sassy Salsas. Guess what you’ll be making.

Next up, on Oct. 16 is “In a Pickle” in which they’ll discuss the process of fermentation and brining pickles. Participants will make and take home a quick-make pickle.

On Oct. 23, you can learn how to safely use a pressure cooker to can low acid foods like vegetables, seafood and meats. In class, participants will can low-acid vegetables.

Oct. 30 is a look at the variety of ways to preserve apples from canning it to making pie filling, dehydrating, and making sauces and ciders. Participants will take home a jar of apple sauce.


Food fermentation class offered

Friday, June 10th, 2011

As part of it’s continuing series of food classes, Washington State University Kitsap Extension will host a class on fermenting. (Think sauerkraut.)

Here’s their press release on the class:

BREMERTON – Experienced and novice food preservationists will learn all aspects of fermenting foods at the Friendly Fermentation class to be held at the Silverdale Community Center on Saturday, June 18th, 2011.

WSU Kitsap Small Farms Team is pleased to host nutritionist and fermentation diva, Trish Carty for this afternoon workshop. Friendly Fermentation will de-mystify home fermentation, while simplifying the process and enforcing the health benefits of lacto-fermented foods. The class will cover a brief historical view on fermenting, detail the process involved, and discuss materials to get you started. We will have several hands-on demonstrations to show just how simple fermentation is!

In her book, Nourishing Traditions, Sally Fallon writes, “The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”

Friendly Fermentation will be held on Saturday, June 18th, 1:00pm – 4:00pm at the Silverdale Community Center, 9729 Silverdale Way NW, Silverdale, WA 98383. Cost for the class is $35/person or $50/ family. As always, 4-H and FFA youth are free. To register visit the WSU Kitsap

Extension website at http://kitsap.wsu.edu/. For more information about Friendly Fermentation contact Shannon Harkness at 360-337-7026 or shannon.harkness@wsu.edu.

About the WSU Kitsap Extension Small Farms Team:
The Small Farms Team provides educational programs and research-based information for Kitsap
farmers, consumers, decision-makers, and others involved in local food systems. Learn more at:
http://kitsap.wsu.edu/. WSU Extension programs and employment are available to all without
discrimination. Evidence of noncompliance may be reported to your local WSU Extension office.


Artisanal Meat Preservation Class on Monday

Thursday, November 11th, 2010

If you’ve ever wanted to try your hand at canning meat, making jerky or sausage, you could have a chance Monday.

That’s when instructors Diane Fish and Shannon Harkness with the Small Farms Team with Washington State University’s Kitsap County Extension will lead a class in meat preserving with a hands-on sausage making demonstration. Aprons suggested.

Cost is $35 per person or $60 per household. The class is from 6 p.m. to 9 p.m. Monday, Nov. 15 at the President’s Hall Kitchen. Pre-registration is suggested and payment can be made on-site.  For more information and to register,  contact Harkness at (360) 337-7157 or shannon.harkness@wsu.edu.

Meat preserving is the latest upcoming food preservation class offered by WSU Kitsap Extension.

On Dec. 6, there’ll be a Boutique Jams and Marmalades class at Monica’s Waterfront Bakery & Cafe.


Available on Kindle

About This Blog

The Food Life covers people, place and events involved in the food community on the Kitsap Peninsula and surrounding areas.
Written by Angela Dice. You can contact me at angela [at] angeladice.com.

Follow With RSS

Archives