Food Preservation, Safety and Storage

 

 

 

Check out our publications site for current, complete and research-based OSU Extension Service Food Preservation instructions.

Food Preservation Classes in our local area.

View a multimedia presentation about canning fruits or canning vegetables.

Master Food Preservers

The 2014 Master Food Preserver Volunteer Training will begin in April.  After 8 weeks of training on Food Preservation  and Safety this years volunteers will join Veterans in educating the public this Spring.

We’re so excited to provide more opportunities for our new and veteran volunteers to serve the public.  This year you will see Master Food Preserver Volunteers educating the public about safe food handling and preservation over the phone, at workshops, and at exhibits and demonstrations at sites such as farmers' markets and county fairs.

We are currently taking names for those interested in participating in the 2015 program. Please call or email our office to sign up on the waiting list.

 


 

Hands on Food Preservation Classes 2014

Canning Season is nearly upon us and with it OSU Extension Service’s community classes.  These community classes are a great way to brush up on and practice fun and safe canning practices. In the meantime if you have any questions or are looking for a good place to get new recipes please visit our publications page for a full breadth of preservation articles and recipes.  Including the recipe for class favorite Pickled Onion Relish Slices

PCC Spring Series- May: 1st, 8th, 22nd and June 5th from 6pm-9pm

Food preservation experts from OSU Extension Service host a series of hands-on classes to help community members learn to preserve produce in a safe and healthy way. Recipes, equipment, ingredients and additional resources provided. Participants share the products made in class.

Cost: $39.00 (Tuition: $29.00 Fees: $10.00) 

Class is hands-on and spaces are limited – Pre-registration required.   Select the link of the class you want to attend to register through PCC.  Need Help?  Contact PCC’s Registration offices for assistance (971) 722-8888 (Option 2).

May 1st:   Preserving Fruit: Boiling Water Canning

May 8th:   Preserving Veggies and Meat: Pressure Canning and Drying

May 22ndPreserving Tomatoes, Sauces and Salsas

June 5th:  Preserving Pickles

*Classes will be held at Fremont United Methodist- 2620 NE Fremont st.*

Oregon Food Bank Spring Series-June: 12th, 19th, 26th and July 10th from 5:30 pm-8:30 pm

Food preservation experts from OSU Extension Service host a series of hands-on classes to help community members learn to preserve produce in a safe and healthy way. Recipes, equipment, ingredients and additional resources provided. Participants share the products made in class.

Cost: $25 per class. Sign up for all 4 and have the 4th class free ($75)

Select the links below to sign up for individual classes or the link above for the whole series. If you plan to mail in a registration please contact Katie Johnson to save your spot.

June 12th:   Preserving Fruit: Boiling Water Canning

June 19th:   Preserving Veggies and Meat: Pressure Canning and Drying

June 26th:   Preserving Tomatoes, Sauces and Salsas

July 10th:    Preserving Pickles

*Classes will be held at Oregon Food Bank West- 1870 NW 173rd st.*

Mt. Hood Community College Series- July: 7h, 14th, 21st and 28th from 6pm-9pm

Food preservation experts from OSU Extension Service host a series of hands-on classes to help community members learn to preserve produce in a safe and healthy way. Recipes, equipment, ingredients and additional resources provided. Participants share the products made in class.

Cost: $25 per class.

Registration for Summer Session has yet to be posted.  Please come back to our page (or MHCC’s) in early June.

July 7th:     Preserving Fruit: Boiling Water Canning

July 14th:   Preserving Veggies and Meat: Pressure Canning and Drying

July 21st:   Preserving Tomatoes, Sauces and Salsas

July 28th:   Preserving Pickles

*Location MHCC, Academic Center,  26000 SE Stark St, Gresham, OR 97030. *

Beaverton Summer Series- July: 17th, 24th, 31st and August 7th from 6pm-9pm

Food preservation experts from OSU Extension Service host a series of hands-on classes to help community members learn to preserve produce in a safe and healthy way. Recipes, equipment, ingredients and additional resources provided. Participants share the products made in class.

Cost: $25 per class. Sign up for all 4 and have the 4th class free ($75)

Select the links below to sign up for individual classes or the link above for the whole series. If you plan to mail in a registration please contact Katie Johnson to save your spot.

July 17th:   Preserving Fruit: Boiling Water Canning

July 24th:   Preserving Veggies and Meat: Pressure Canning and Drying

July31st:    Preserving Tomatoes, Sauces and Salsas

August 7th:Preserving Pickles

*Classes at West Hills Unitarian Universal Fellowship- 8470 SW Oleson Rd.*

PCC Summer Series- August: 13th, 27th and September 3rd from 6pm-9pm

Food preservation experts from OSU Extension Service host a series of hands-on classes to help community members learn to preserve produce in a safe and healthy way. Recipes, equipment, ingredients and additional resources provided. Participants share the products made in class.

Cost: $39.00 (Tuition: $29.00 Fees: $10.00) 

Registration for Summer Session has yet to be posted.  Please come back to our page (or PCC’s) in early June.

August 13th:        Introduction to Food Preservation

August 27th:        Preserving Tomatoes, Sauces and Salsas

September 3rd:    Preserving Pickles

*Classes will be held at Fremont United Methodist- 2620 NE Fremont st.*

Dairy Creek Community Food Web Series- August: 4h, 11th and 18th from 6pm-9pm

Dairy Creek Community Food Web and the OSU Extension Service Master Food Preserver program are offering a 3-part, hand-on series on safe home food preservation.

Cost:  These classes are co-sponsored by Dairy Creek Food Web allowing a reduced cost for local residents. $15 each class. 

Select the links below to sign up for individual classes. If you plan to mail in a registration please contact Katie Johnson to save your spot.

August 4th:   Introduction to Food Preservation, preserving fruit products

August 11thPressure Canning and Pickling. 

August 18th: Preserving Tomatoes, Sauces and Salsas

*Classes  at United Church of Christ- 2032 College Way, Forest Grove.*

 

Additional Resources:

National Center for Home Food Preservation. 1000's of pages of research-tested home food preservation directions including the USDA Complete Guide to Canning.

"So Easy to Preserve" University of Georgia publication and DVD videos. (Information).


OSU Food Safety Resources: Increase safe food practices during food preparation

We Wish You Well — Food Safety Module - This module provides lessons on how to keep food safe and to prevent foodborne illness.

Food Safe Garden Practices-  Resources and references from a presentation given by Faulty member Jeanne Brandt on safety methods beginning with growing. 

Food Safety Resources:

http://www.foodsafety.gov/ - Gateway to government food safety information


* In an emergency, food, water and shelter are basic needs that come first.  Though every family will have different needs in an emergency, your goal should be to have at least a 72 hour supply of food and water on hand.

Food and Water Storage in an Emergency - Fact Sheets from OSU Extension

Food Storage Resources:

Safe Home Food Storage - Texas A&M University/Texas Agricultural Extension Service

Food Storage, Preparation & Handling - USDA Food Safety and Inspection Service

Refrigerated Food and Power Outages: What to Save and When to Throw Out - FoodSafety.gov

Frozen Food and Power Outages: What to Save and When to Throw Out - FoodSafety.gov