OSU Extension Clackamas Family & Community Health Program

Join us for a FREE 4-week Eat Smart, Live Strong workshop designed for adults age 60 and older!

This interactive program combines nutrition education and light physical activity to help participants learn practical, affordable ways to eat well, stay active, and support overall health.

The program includes four 60-minute sessions covering:
• Reach Your Goals Step by Step
• Challenges and Solutions
• Colorful and Classic Favorites
• Eat Smart, Spend Less

Every Thursday, July 9–30
12:30–1:30 p.m.
Milwaukie Community Center
5440 SE Kellogg Creek Dr.
Milwaukie, OR 97222

To register online, visit: beav.es/fiW
For more information, call 503-794-8040.

Photo Description: Variety of fresh vegetables, fruits, and berries.

Peas are a gift of Spring, and can be enjoyed year round with these great resources, shared by our friends at UCCE Master Food Preservers of El Dorado County!

Freezing peas
There are shelling peas and edible pea pods. Each has its own procedure for best quality.
Freezing edible pea pods
https://nchfp.uga.edu/how/freeze/vegetable/freezing-edible-pea-pods/
Freezing shelled peas
https://nchfp.uga.edu/how/freeze/vegetable/freezing-green-peas/

Photo courtesy of Pixabay

Arizona woman, 24, battling botulism after eating fermented swordfish "It was supposed to be good for your gut," Trinity Peterson-Mayes said from her hospital bed.

Great advice from our friends at UCCE Master Food Preservers of El Dorado County!

Roasted Salsa Verde
Is there a better way to celebrate Cinco de Mayo than with a great salsa?
PRO TIP: Leaving too much char on the vegetables can make the product bitter and unpleasant. Leave just a bit for that smokey flavor.
Tomatillos are husked but do not need to be peeled.
https://www.ballmasonjars.com/blog?cid=roasted-salsa-verde

Our upcoming Dehydrating 2.0 class should be titled Reduce Food Waste with Dehydrating! You will learn how to make and use dehydrated food for meal planning, emergency preparedness, and recreation (camping and hiking), as well as to reduce food waste. Registration closes soon, and scholarships are available; no one will be turned away for lack of funds. Register at https://beav.es/xEF

Home food preservation helps families stretch budgets and reduce food waste — but it must be done safely.

Across Oregon, Oregon State University Extension provides research-based guidance through workshops, online resources and consultations. In 2025 alone, the program reached more than 206,000 people seeking advice on safe food storage and preservation.

The work helps Oregonians save money, prevent waste and reduce the risk of foodborne illness.

Read more, https://beav.es/NBz.

Thanks, , , and our Amazing volunteers for a great day at TreeSchool!

Ready to turn your harvest into a year-round feast?

Our Food Preservation Classes teach you safe, research-based methods to stock your pantry with confidence. From water bath and steam canning to pressure canning and dehydrating, we cover the science behind keeping your food safe and delicious.
Classes fill up fast! Don’t miss your chance to Preserve Your Harvest. Check out the entire class series on our Events Page
https://beav.es/cPj

Winter is for planning.
Gardeners get seed catalogs and spend the winter planning their spring/summer gardens.
Those of us who preserve food also plan during the winter by perusing our safe canning books.
Those of us who garden AND preserve do both!
BUY THE SAFE CANNING BOOKS, people. Don't rely on random posts on safe canning sites or other sites. The books in the picture are the ONLY books with science-based, tested recipes. Plan your canning projects. Preserve with the seasons for the best products.
These books have more recipes than you could ever need. Plus, there are canning instructions/explanations for both beginners and advanced preservers.