“Fish Tales: Traditions and Challenges of Seafood in Oregon,” is the title of a conversation with Jennifer Burns Bright about consuming and preserving local seafood that will be hosted by the Hood River Library on Saturday, May 6 at 3 p.m.
Master Food Preservers (MFPs) are trained and certified community volunteers who assist OSU Extension Service in providing up-to-date food safety and preservation information to Oregonians.
Master Food Preservers (MFPs) are trained and certified community volunteers who assist OSU Extension Service in providing up-to-date food safety and preservation information to Oregonians.
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.
What if I told you that by the end of June you would be fermenting your own sauerkraut, canning your own jams and jellies, making your own fresh yogurt, pressure canning the spring Chinook run of salmon into half-pint jars, dehydrating your own herbs, and freezing extra snow peas and strawberries for use this winter?
