Master Food Preservers are trained and certified volunteers who assist OSU Extension Service in their efforts to provide up-to-date food safety and preservation information to Oregonians. After a comprehensive, hands-on training, volunteers serve as a local community resource providing food preservation information to community members. They staff information and resource booths at events and assist with food safety/preservation workshops and demonstrations.
This app provides abbreviated checklists and a timer to guide users in canning vegetables, fruits, meats and fish. Intended for people with previous canning experience, the app provides reminders of essential steps in the canning process.
Download the free Canning Timer and Checklist app:
Get the...
I made uncooked freezer jam from blackberries in my yard. I put the prepared jam in jars, placed lids but not too tight with 1/2 headspace. After letting them sit on the counter for 24 hrs ( for the pectin to set) the jam was seeping out of the lids and when I unscrewed the lid the jam almost popped...
What is the latest on the water bath vs steam canning? New thoughts? New methods? Reasons why? My husband wants to switch to steam canning. I am willing to listen. It should be mentioned that I am almost 70 and he is almost 80. I started canning with my grandmother when I was about 9 so we are not...
Are you a novice or seasoned hunter looking to improve your skills field dressing, butchering and processing local meats? Join OSU Extension in Columbia County for a wild game butchery and canning...
Stop by after the Eugene Parade to explore all of the programs your Lane County Extension office has to offer! Meet our staff and volunteers. Enjoy fun activities, games, and information, with ...
If you have tomatoes from your garden, a local farmer or produce stand, you may want to learn how to can tomatoes to enjoy later in the year. Veteran canners may be interested in updating techniques ...
Associate Professor of Food Safety Systems, Statewide Specialist for Master Food Preserver Program
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I made uncooked freezer jam from blackberries in my yard. I put the prepared jam in jars, placed lids but not too tight with 1/2 headspace. After letting them sit on the counter for 24 hrs ( for the pectin to set) the jam was seeping out of the lids and when I unscrewed the lid the jam almost popped...
