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OSU Extension provides weekly video resources, recipes and a detailed syllabus to guide the students as they cook recipes at home.
Dried fruits and vegetables make excellent snack and camping foods, but can also add variety to family meals. This publication offers a variety of recipes that use dried fruits and vegetables.
Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.
Tomatoes may be canned by themselves or in combination with other vegetables or meat (such as salsa, sauces and catsup or spaghetti sauce). It’s important to use safe procedures when canning tomatoes and tomato products. Laboratory-tested methods must be used to destroy microorganisms that cause spoilage.
Every issue includes an activity that represents the four “Hs” that figure in the youth development organization’s name: head, heart, hands and health.
In addition to showing where to buy local seafood via an interactive map, the Eat Oregon Seafood webpage offers tips on when and what types of seafood to purchase and how to freeze, smoke and prepare it at home.
Meet Amanda Cavitt, the General Manager of the Garibaldi Portside Bistro. She shares her insights on keeping seafood on the menu during the COVID-19 pandemic, how they prepare their smoked albacore tuna melt, and her advice for learning how cook seafood at home.