The OSU Extension Service Family and Community Health Program will hold a FREE four-part demonstration workshop series on food preservation in June, July (2 dates), and August of 2018, led by Jeanne Brandt. Jeanne is a Professor at Oregon State University and a Coordinator for the OSU Extension Service Family & Community Health program. Jeanne holds a BA in Home Economics Education and Masters of Education in Adult Education and Family Resource Management from Oregon State University. Read below for Dates, or download the flyer here.
June 25: Intro to Preserving Fruits. This is where we start. Review basic resources, techniques and equipment for boiling water canning, the method used to preserve fruits, pie fillings, jams, jellies and juices.
July 9: Pressure Canning & Dehydrating. An overview of the simple, safe method of preserving meats and vegetables with a pressure canner. There’s really nothing to be scared of! Also an introduction to drying foods, a method of preservation gaining popularity.
July 23: Preserving Tomatoes & Salsas. Review current, safe methods for tomato preservation including “The Laws of Salsa,” and green tomato options.
August 27: Pickling Pointers. Pickles are popular again. Learn about selecting ingredients and simple methods for fermented and quick pickles you can prepare to perk up your meals.
Time: 6 to 7:30 pm
Place: Corvallis-Benton County Public Library CBCPL Room
645 NW Monroe Ave, Corvallis, OR
For more resources or to contact the OSU Extension Service about food preservation and storage click here.
Publications by Jeanne Brandt and the Master Food Preserver Program can be found here.