WSU Extension will offer four food preservation classes for the public beginning in May. These classes will be held at the Fruitvale Grange, 2908 Castlevale Road, Yakima, on consecutive Tuesdays from 10 a.m. to 12:30 p.m.

Each class will include hands-on experience. There is a $12 lab and publication fee for each class.

* May 19: canning fruits, tomatoes and salsa: Learn how to safely can fruits, tomatoes and popular salsas using a boiling water canner. You will learn how to can fruits with and without sugar, properly acidify tomatoes, and receive salsa recipes just for canning. Lab includes canning fruits and tomatoes.

* May 26: canning vegetables and meats: This class includes the procedures for canning vegetables and meats in a pressure canner. Learn how to use the two different types of pressure canners and why they must be used. Lab includes canning a vegetable and meat.

* June 9: drying and freezing: Learn how easy it is to dehydrate fruits, vegetables and jerky at home. Learn tips on blanching (is it necessary?), recommended freezer packaging and the biggest freezing errors. Lab includes dehydrating vegetables and jerky.

* June 16: jams and jellies: With a little know-how it's easy to make fruit spreads. Learn how to make a traditional jam and also the newer low-sugar types.

Preregister by sending the $12 per class fee to WSU Extension, 104 N. First St., Yakima, WA 98901. Please indicate which class you are registering for, your phone number or e-mail address. For more information, call 574-1600.