June 16, 2012
OSU Extension Service to host food preservation classes
OSU Extension Service will offer food preservation classes in Salem, Dallas, and McMinnville this summer. This is an excellent opportunity to learn more about this important skill.
All classes begin at 6:00pm. Preregistration and prepayment is required; space is limited. Classes cost $10.00 per session. For more information, contact firstname.lastname@example.org or email@example.com.
Salem: Marion-Polk Food Share
Tuesday, July 24th - Preserving Fruits
Tuesday, August 14th - Preserving Tomatoes and Salsa
Tuesday, September 18th - Pressure Canning
Dallas: Trinity Lutheran Church
Thursday, July 26th - Preserving Fruits
Thursday, August 30th - Preserving Tomatoes and Salsa
Thursday, September 20th - Pressure Canning
McMinnville: OSU Extension Service
Monday, July 30th - Preserving Fruits
Wednesday, August 29th - Preserving Tomatoes and Salsa
Wednesday, September 19th - Pressure Canning
OSU also offers food preservation resources on its website. They have guidelines for pickling, freezing, canning, smoking, and making jams and jellies. Information is provided on locally-grown fruits and vegetables in particular.
Another valuable resource is the National Center for Home Food Preservation. They have dozens of tried-and-true recipes.
Book Signing Saturday June 15th, 3-6 pm 13th Street Nursery 1298 13th St. SE Salem, OR 503-363-4670 Meet photographer Lori Eanes, ...
by Nate Rafn Living in Oregon, we know that fresh berries act as seasonal indicators. Their availability and level of ripeness tell us ...
by Nate Rafn This year's César Chávez Commemoration Service Day, sponsored by the Northwest Treeplanters and Farmworkers United (PCU...
by Nate Rafn Goats are fascinating animals. They have a varied diet, which includes plants that other livestock refuse to eat. Goats wi...
Noah Grobart and Ben Stern specialize in local meats at Pastaworks. by Nate Rafn The Pastaworks butcher shop on Hawthorne Boulevard i...
Paste the following code into your website to display the logo with a link back to www.livingcultureonline.com. Feel free to adjust the heig...
by Nate Rafn I often hear from people who are looking for a reliable source of high quality, local pork. Oregon is home to dozens of pigs...