There is something magical about seeing rows of home-canned foods stacked on the shelf in the pantry. There is a beauty in being able to see through the glass and feel a connection to your food, knowing you had a hand in it. No fancy labels or opaque tin to mask the appearance of juicy summer peaches or pickled dilly beans. The rainbow of color invites your eyes to wander from one jar to the next and imagine future meals and potlucks, graced by your impressive food preservation skills.
Sixth and counting: Mark Thomas has moved his shop, Yesterday & Today Music, to a new location. His shop will be located at 414 E. Second St., right next to Bill’s Barber Shop.
As part of the 2014 Community Resiliency series organized by Stevenson Grange 121, the public is invited to “Preserving the Hunt,” in a presentation by Master Food Preserver Linda Peppers Sat., Aug. 30.
As part of the ‘2014 Community Resiliency’ series organized by Stevenson Grange #121, the public is cordially invited to “Preserving the Hunt” presented by Master Food Preserver, Linda Peppers on Saturday, Aug. 30.
CORVALLIS. – As widespread interest in preserving local produce continues, the Oregon State University Extension Service will once again offer its summer food preservation and safety hotline for queries on proper canning techniques, safe recipes to follow and where to get pressure canner gauges tested in your area.
The start of the food preservation season can bring mixed emotions for me. On the one hand, I am thrilled by the plethora of fresh, local fruits and vegetables and the opportunities we have here in the gorge to put up just about any kind of fruit, vegetable, or protein through canning, drying, freezing, or fermenting.
