Learn safe methods to preserve garden produce to enjoy all year

OSU Extension Service is offering a four-part series of hands-on food preservation classes in Beaverton to help area residents learn to preserve fresh, local produce for year-round use.

Each class will focus on a difference aspect of safe, healthy food preservation. These classes are appropriate for novice food preservers or those with experience who hope to update their skills and knowledge.

Classes include:

“Introduction to Food Preservation, Preserving Fruit Products” on July 8: Review of basic techniques and modern equipment used for boiling water canning fruit products such as whole fruit, pie fillings, sauces, jams and jellies. Make jams/jellies in class.

“Preserving Vegetables and Meats” on July 15: This class covers 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.

“Preserving Tomatoes and Salsas” on 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.

“Making Pickles” on July 29: This class covers safe procedures for pickling vegetables, including the difference between fermented and fresh-pack pickles, and selecting and preparing ingredients. Apply the instruction by fresh-packing pickles in class.

Classes run from 6 to 9 p.m. and are held at the Bohemian Gourmet Kitchen, 8045 SW Nimbus Ave. (just off Hall Boulevard) in Beaverton. Pre-registration is required. Cost is $25 per class or $90 for the entire series. Contact OSU Extension Service at 503-821-1150 or register online at

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