Preserve your food this summer
OSU offers class series to help aspiring preservers enjoy produce year-round
Live off summer produce all year with the help of Oregon State University Extension Services summer food-preservation class series.
Novice and experienced food preservers alike are invited to learn how to preserve food at home safely and efficiently.
n Introduction to Food Preparation, Preserving Fruit Products. Monday, July 8. Review basic techniques and modern equipment used for boiling-water canning products like whole fruit, pie fillings, sauces, jams and jellies.
n Preserving Vegetables and Meats. Monday, July 15. Learn the safe and simple process of pressure-canning vegetables and meats, including fish. Learn to use and care for your pressure canner, then review tips for high-quality and nutritious dried foods while our canned vegetables process.
n Preserving Tomatoes & Salsas. Monday, July 22. Preserve your crop of tomatoes for year-round enjoyment. Review current, safe methods for tomato preservation including The Laws of Salsa, and green tomato options.
n Making Pickles. Monday, July 29. Pickles are popular again. This class covers safe procedures for pickling vegetables, and selecting and preparing ingredients. Apply the instruction by fresh-packing pickles in class.
Classes are held at the Bohemian Gourmet Kitchen, 8045 S.W. Nimbus Ave. in Beaverton. 6 to 9 p.m. Pre-registration is required. Cost is $25 per class or $90 for the entire series. Contact OSU Extension Service at 503-821-1150 or see http://extension.oregonstate.edu/washington for online registration information.Add a comment