Food Preservation and Safety

Need your Pressure Gauge tested?  You can bring your gauge to our office, testing is a FREE service.  Please call ahead for an appointment, the test takes just a few minutes.  Our office hours are Monday - Friday 8am-5pm.


General Food Preservation classes

 

Class registration required!  (See registration info below)

 

Making Jams, Jellies, and Fruit Pie Fillings

*June 8       6:00-8:30pm     Yamhill Community Action Partnership (YCAP)

*June 25     9:30-12:00pm    YCAP

 

Preserving Fruit

*July 7       6:00-8:30pm      Gehlar Wellness Kitchen, Salem Hospital

*July 26     6:00-8:30pm      OSU Extension Service, Polk County

 

Pickle Basics

*July 13     6:00-8:30pm       YCAP

*July 23     9:30-12:00pm     YCAP

 

Pressure Canning

*August 18   6:00-8:30pm      Gehlar Wellness Kitchen, Salem Hospital

*Sept 14      6:00-8:30pm      YCAP

*Sept 24      9:30am-12pm     YCAP

 

Preserving Tomatoes & Salsa

*August 10   6:00-8:30pm        YCAP

*August 23   6:00-8:30pm        OSU Extension Service, Polk County

*August 27   9:30am-12:00pm  YCAP

 

YCAP is located at 1317 NE Dustin Court, McMinnville OR

Gehlar Wellness Kitchen is located on the 1st floor building D, Salem Hospital. 
939 Oak St SE, Salem OR

OSU Extension Service, Polk County is located at 289 E Ellendale Ave, Ste 301, Dallas OR

 Pre-registration required!

To register call 503-588-5301  or email tonya.johnson@oregonstate.edu

$15 per person, per class

 


Food Preservation Classes through other Partnerships

Click below for schedule and registration information.

EZ Orchards

*Jams, Jellies, Pie Fillings

*Basics of Pickle Making

*Preserving Tomatoes & Salsa

 

Monmouth Public Library

Classes are free and open to the public.  Classes will showcase a demonstration and sharing of up-to-date information.   These classes are NOT hands-on.  No registration required.

*Food Preservation & Safety Update, Tuesday June 14 from 6:30-7:30pm.

*How to Dry Foods, Tuesday June 28 from 6:30-7:30pm.

 

 


Master Food Preserver Program

2016 Master Food Preserver program will be held April - June.  The class is full.   Applications for the 2017 MFP class will be made available in January 2017.

Master Food Preserver trainees receive 48 hours of hands-on, University-tested food safety and preservation instruction at a very low price. After completing the training, MFP volunteers give back 40 hours of service helping others safely and successfully preserve food.

 


 

About Food Safety and Preservation 

Extension has been involved with food preservation for 100 years. Our goal is to provide you with recipes and instructions that minimize your risk of spoilage and food borne illness. If you happen to be canning, freezing, dehydrating or pickling in the dead of night, you can access several of our bulletins and factsheets with tested instructions on line 24/7.

Complete Guide to Home Canning - is the current compilation of instructions from the United States Department of Agriculture. Consisting of seven different sections beginning with the principals of home canFruitning, the guide can be downloaded, saved and printed or bookmark the webpage and consult it at your convenience.

So Easy To Preserve – is a comprehensive food preservation guide. It contains basic information regarding various preservation techniques including canning, pickling, jellied products, freezing and dehydrating. Order your copy from Cooperative Extension, The University of Georgia at  and click on So Easy To Preserve.

Canning Fruits at Home - Visit our self directed learning module designed to take you through each step of canning fruit at home.

Food Safety at Home

The United States Department of Agriculture Food Safety and Inspection Service offers food safety at home podcasts and videocasts on more than 40 topics ranging from holiday food safety to tailgating parties.

Food Safety at Home in American Sign Language

Food Safety at Home in Spanish

Food Safety for SeniorsAsparagus

There are some 76 million cases of foodborne illness in the U.S. every year; 325,000 require hospitalization; 5,000 result in death. Older adults can experience more serious foodborne illness complications that require hospitalization and can result in long-term disability and even death. Click here to learn more.  Participant guilde-pdf

Helpful Links