Master Food Preservers of Douglas County Oregon

Sometimes, we get distracted while doing tasks and just can't remember if we did a step. OSU to the rescue! Here is a link to canning checklists that you can print out and mark off as you do each step. Great for making sure you don't accidently skip things.
https://oregonstate.app.box.com/s/lzasbetsp2fy2bwr3miwgg88qasq1wnx?fbclid=IwY2xjawRFOv9leHRuA2FlbQIxMABicmlkETFFVUl1VDBYZEFnNU9pa0c1c3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHpgYQgtLli5KCiUk-k07K_q0Etfe-Idm1Z-xhKCeryQgY7_vBeGnimOnf-dR_aem_Z-lDlMgAUFPgBtlZTOgJKw

Douglas County Extension Service Oregon State University

canning-checklists2020.pdf | Powered by Box

Fermentation is a fun way to preserve vegetables. If you are interested in learning how to get started, this link to UCFoodSafety at UCDavis has printed material as well as a webinar series that you can watch.
https://ucfoodsafety.ucdavis.edu/consumers/food-specific-resources-home-food-preservation

OSU's publications can be found here;
https://extension.oregonstate.edu/catalog/sp50-1007-kimchi-basics
https://extension.oregonstate.edu/catalog/sp-50-1009-small-batch-sauerkraut-tips

Douglas County Extension Service Oregon State University

At our last Master Food Preserver training class, the students learned about pickling and fermentation. For hands on experience, they made zucchini relish. It is so easy to use up extra zucchini from your garden! Just get that food processor out to make short work of it. :)

Recipe can be found here;
https://oregonstate.app.box.com/s/gbnhifd4wr9ruv9mss5i2dc318ethj7g
Douglas County Extension Service Oregon State University

Spring greens are coming in now. If you have an abundance, try preserving them. I have dried greens and I add them to many things, including rice when I cook it in the pressure cooker. (not canner)

Preserving Spring Greens
https://enewsletters.k-state.edu/youaskedit/2024/02/22/preserving-spring-greens/

Canning:
https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/spinach-and-other-greens/

Freezing:
https://nchfp.uga.edu/how/freeze/vegetable/freezing-greens-including-spinach/

Drying:
https://ucanr.edu/sites/default/files/2020-12/340865.pdf

Leafy greens – Photo: Canva.com

Interested in learning how to freeze dry? The Master Food Preservers of Douglas County will be holding a two part class series teaching all the needed info. The classes are $20 and will be held on Tues May 12 5:15 - 7pm and Sat. May 16 10am - 1pm. Click the link to register.

https://extension.oregonstate.edu/sites/extd8/files/documents/puryearg/mfp-lets-go-camping-flyer.pdf

In this 2-part series, participants will discover how freeze drying turns everyday foods into lightweight, shelf-stable meals perfect for camping, travel, and long-term storage. Participants will learn how a freeze dryer works, prepare foods for drying, and start a batch in the machine while exploring practical tips for food prep and safety.

When we return, we will open the freeze dryer to see the finished results, learn how to package foods for long-term storage, and try rehydrating them just like you would at camp. This fun, practical 2-part class will show you how freeze-dried foods can make outdoor adventures easier and how those same concepts can be applied to fill your pantry with shelf-stable long-term food storage.

Douglas County Extension Service Oregon State University

At our last MFP training class, the students learned how to pressure can foods. They used their new skills to can beans and also chicken. It's important to get the headspace right and to bubble the food after adding to the jars. Always read all the directions and check your equipment before starting a big project like this. :)

Directions for canning beans. Please note that despite what you might see online, it is not advised to can unsoaked beans. They should be soaked and boiled according to tested instructions. Placing dry beans in the jar can affect heat transfer during processing.
https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/

Directions for canning chicken: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chicken-or-rabbit/

Douglas County Extension Service Oregon State University

Easter is just a few days away. If you enjoy coloring eggs and using them as decorations or hiding them for the kids, be sure to remember the *2 hour* rule! Eggs should only be out of the refrigerator a TOTAL of 2 hours for safety. Cooked foods develop bacteria faster than raw foods.

After hard boiling and coloring eggs, place them back into refrigeration within two hours. The two hours includes the entire time eggs are out of refrigeration for coloring, this includes travel time. If you plan to eat the Easter eggs you decorate, then be sure to use only food-grade dye. One suggestion is to make two sets of colored eggs: one for hiding that will not be consumed and another set for eating.

Holding an Easter egg hunt? It is not recommended to consume hard cooked eggs that have been lying on the ground, because they can pick up bacteria, especially if the shells are cracked. If the shells crack, bacteria could contaminate the inside. Eggs should be hidden in places that are protected from dirt, birds, insects, pets and other sources of bacteria. The total time for hiding and hunting eggs should not exceed two hours. The "found" eggs must be washed, re-refrigerated and eaten within seven days of cooking.

If the hard-boiled, colored Easter eggs have not been out of refrigeration for more than two hours, they will be safe to eat. Eggs should be used within one week. For more info, click the link;
https://www.canr.msu.edu/news/safe_easter_eggs_two_hour_rule?utm_source=cc&utm_medium=email&utm_campaign=extensiondigests&fbclid=IwY2xjawQ08epleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeCDhd4NyJZV6eSigZDcInxIhwz9wJBMY1LxhaZCQJTr6pgX_8hFjkgFaHOYo_aem_4S0PQpvq2U6uww0GO8p02w

Douglas County Extension Service Oregon State University

Mandy, our MFP Senior Instructor teaching how to use a pressure canner. This is an All American canner and is shown with both a dial gauge (left) and a weight gauge (right). Second photo shows the canner venting before placing the weight gauge on the stem. The weight gauge is releasing pressure in the third photo to keep the canner at the proper weight.

Douglas County Extension Service Oregon State University

Last week, our Master Food Preserver trainees learned how and why to test pressure canner dial gauges for accuracy. MFP Maureen Benice is showing them how it's done. To guarantee the safe processing of your foods, you should have the dial gauge tested for accuracy ever year. New gauges should also be tested as they can be inaccurate right out of the box. If your gauge gets dropped, yes get it tested again.

If you don't have a testing source nearby, you can buy weights to use instead for your pressure canner. Be sure to buy from the manufacturer of your pc as the knockoffs found online can be inaccurate.

Here is the Pacific Northwest Extension Publication that covers use, care and operation of your pressure canner. Take time to familiarize yourself with the information before starting. It's not too early! Think of those luscious strawberries coming in a few months. 🍓🍓🍓

Douglas County Extension Service Oregon State University

https://content-hub.uidaho.edu/api/public/content/7725556493e143e8a9d060876f2a1643?v=895c5046