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MASTER FOOD Preserver students in the 2012 classes learn how to make salsa safely.

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Food preservation classes might change your life

What if I told you that by the end of June you would be fermenting your own sauerkraut, canning your own jams and jellies, making your own fresh yogurt, pressure canning the spring Chinook run of salmon into half-pint jars, dehydrating your own herbs, and freezing extra snow peas and strawberries for use this winter?

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