OSU hotline opens for food preservation questions

July 16, 2013
Michele Pryse (Photo by Lynn Ketchum)
Michele Pryse is a master food preserver trained by the Oregon State University Extension Service. (Photo by Lynn Ketchum)

CORVALLIS, Ore. – As interest grows in preserving produce, the Oregon State University Extension Service is offering its summer food preservation and safety hotline for queries on testing pressure canner gauges, ensuring jam sets properly and preparing tomato salsa.

The hotline at 1-800-354-7319 runs 9 a.m. to 4 p.m. Monday, Tuesday, Thursday and Friday from July 15 to Oct. 11.

Extension-certified Master Food Preserver volunteers from Lane and Douglas counties take the calls.

More young people ages 25-40 are becoming interested in local food and taking OSU Extension's Master Food Preserver training, said Nellie Oehler, the Master Food Preserver coordinator in Lane County.  

"There's a whole new generation coming up that wants to know how we did it in the old days and wants to go back to the land and back to the basics," she said.

Oehler emphasized that proper techniques must be used to ensure canned foods are high quality and safe to eat. The hotline is one of several resources, including publications and classes, which OSU Extension offers on food safety.

Master Food Preservers who staff the hotline must undergo 40 hours of training. They educate the public about safe food handling and preservation over the phone and at workshops and exhibits. Last year, 374 new and veteran master food preservers throughout the state contributed 23,150 volunteer hours.

Master Food Preservers answered 3,425 calls during the 2012 summer season. About 80 percent dealt with food safety questions, Oehler said.

For more information about the Master Food Preserver Program, go to the OSU websites on the Master Food Preserver Program and Food Safety from Family and Community Health Unit. OSU Extension's Ask an Expert service also takes online questions about food preservation. Additionally, Master Food Preservers run a holiday food safety hotline every November. 

Author: Denise Ruttan
Source: Nellie Oehler