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.
Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or ‘tea fungus’ due its unique appearance, although it is not a mushroom.
There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechustyle, but region, seasonality, and cultural traditions influence the unique types of kimchi.
Soups containing vegetables, meat, poultry and seafood can be canned. This article has tips for preserving these soups and meat stocks safely, what ingredients to avoid and a recipe for a chowder base!
This publication covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water canners. Provides specific processing recommendations for seven different styles of home-canned tomatoes and five recipes for tomato and vegetable combinations.
This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.
Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.