Food for Thought: Become preserver starting April 24

Master food preservers are never are in a pickle, and they don't find themselves in a jam when preserving food.

If you enjoy working with people, sharing your skills and have an aptitude for food preservation, consider becoming a volunteer with the Washington State University Cooperative Extension.

Training for master food preservers starts April 24 and runs for 12 weeks. Classes meet weekly from 9:15 a.m. to 1 p.m. Each class covers a different aspect of food preservation, from what causes foods to spoil, to how to prevent foodborne illness, freezing and drying, canning and jellies.

For new volunteers only, there will be two hands-on training sessions. One will be May 29, covering water bath and pressure canning. The second, to be scheduled in June, will be on reduced- and low-sugar fruit spreads, marinated mushrooms and queso fresco, a soft Mexican cheese.

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