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ENLARGE
Grape, bing cherry and marionberry flavored vinegars are some of the items master food preservers learn to make.
If you go ...
WHAT: Spring 2009 Master Food Preserver Training Class
WHEN: Class begins April 7 with an orientation session and continues each Tuesday through June 9. Orientation will be held 1 to 3 p.m. All other classes will start promptly at 9 a.m. and finish at 3 p.m.
WHERE: All classes will be held at the Sutherlin Community Center, 150 S. Willamette St., Sutherlin
FEE: $100 to cover materials, supplies and produce
TO APPLY: Applications and additional information are available at the OSU Extension office, located at 1134 S.E. Douglas Ave. in Roseburg or on the web at http://extension.oregonstate.edu/douglas/food/dcmfptc. Registrants will complete an informal interview by phone and receive confirmation of registration.
INFORMATION: Contact Susan Busler, Extension faculty at 541-672-4461, ext. 20, or 541-505-1976 or by e-mail at: susan.busler@oregonstate.edu.
WHEN: Class begins April 7 with an orientation session and continues each Tuesday through June 9. Orientation will be held 1 to 3 p.m. All other classes will start promptly at 9 a.m. and finish at 3 p.m.
WHERE: All classes will be held at the Sutherlin Community Center, 150 S. Willamette St., Sutherlin
FEE: $100 to cover materials, supplies and produce
TO APPLY: Applications and additional information are available at the OSU Extension office, located at 1134 S.E. Douglas Ave. in Roseburg or on the web at http://extension.oregonstate.edu/douglas/food/dcmfptc. Registrants will complete an informal interview by phone and receive confirmation of registration.
INFORMATION: Contact Susan Busler, Extension faculty at 541-672-4461, ext. 20, or 541-505-1976 or by e-mail at: susan.busler@oregonstate.edu.
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ENLARGE
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Canning carrots in orange juice is one way to preserve local produce.
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Some folks say “Canning is the new cool” and “Pickling is the new knitting.” If you’re eager to try your hand at either one, you’re in luck. Registration is now under way for the next Oregon State University Extension Master Food Preserver Training, which begins in April. This is a comprehensive course covering all aspects of food preservation and food safety. By the end of the eight weeks, you will have learned to safely process jams, jellies, fruits, pickles and salsa in a water bath as well as process vegetables, meats, fish and poultry in a pressure canner.
But wait, there’s more. Food preservation is not just about canning. You will also learn to smoke fish, turn cabbage into sauerkraut, blanch vegetables for freezing, dehydrate tomatoes, dry your own fruit leathers, make jerky, extract juice, flavor vinegars, and store produce in a root cellar. You’ll pasteurize goat’s milk, and make fresh cheeses such as queso fresco. You might even get to stuff your own sausage.
Making an effort to eat local? If you’re a locavore or you just like to eat locally as much as possible, you won’t want to miss this chance to learn about preserving our local harvest. It makes both economic and ecologic sense. Glass canning jars can be reused for decades; only the lids need to be purchased new, and they are recyclable. Sourcing your food closer to home is a delicious way to reduce your carbon footprint. With all of the options available today for safely “putting food by,” it’s easy to eat local all year long.
Concerned about the safety of the food you eat? A major component of the training focuses on food safety and food-borne illness. You’ll learn about botulism, salmonella, listeria, Campylobacter and E. coli and how you can protect yourself and your family.
Want to save some money? The eight-week course has a $100 fee to cover the cost of produce, supplies and materials, but you can easily recoup your investment when you start putting your skills to use this summer and fall. Once word gets out that you are a certified master food preserver, neighbors with apples falling off their trees, a bumper crop of berries, too many tomatoes or a boatload of zucchini will be begging you to take their excess and turn it into something delectable you can store for the winter.
In uncertain economic times, a well-stocked pantry and freezer provide an added measure of security.
Food preservation is not just for women. Fifteen percent of our Douglas County master food preservers are men. Male or female, you’re guaranteed to forge new friendships as you work side by side with your classmates during the weekly hands-on labs, lectures and demonstrations.
You will become a valuable resource in your neighborhood, church group, club or civic organization and will have the opportunity to share your new knowledge through community service.
But wait, there’s more. Food preservation is not just about canning. You will also learn to smoke fish, turn cabbage into sauerkraut, blanch vegetables for freezing, dehydrate tomatoes, dry your own fruit leathers, make jerky, extract juice, flavor vinegars, and store produce in a root cellar. You’ll pasteurize goat’s milk, and make fresh cheeses such as queso fresco. You might even get to stuff your own sausage.
Making an effort to eat local? If you’re a locavore or you just like to eat locally as much as possible, you won’t want to miss this chance to learn about preserving our local harvest. It makes both economic and ecologic sense. Glass canning jars can be reused for decades; only the lids need to be purchased new, and they are recyclable. Sourcing your food closer to home is a delicious way to reduce your carbon footprint. With all of the options available today for safely “putting food by,” it’s easy to eat local all year long.
Concerned about the safety of the food you eat? A major component of the training focuses on food safety and food-borne illness. You’ll learn about botulism, salmonella, listeria, Campylobacter and E. coli and how you can protect yourself and your family.
Want to save some money? The eight-week course has a $100 fee to cover the cost of produce, supplies and materials, but you can easily recoup your investment when you start putting your skills to use this summer and fall. Once word gets out that you are a certified master food preserver, neighbors with apples falling off their trees, a bumper crop of berries, too many tomatoes or a boatload of zucchini will be begging you to take their excess and turn it into something delectable you can store for the winter.
In uncertain economic times, a well-stocked pantry and freezer provide an added measure of security.
Food preservation is not just for women. Fifteen percent of our Douglas County master food preservers are men. Male or female, you’re guaranteed to forge new friendships as you work side by side with your classmates during the weekly hands-on labs, lectures and demonstrations.
You will become a valuable resource in your neighborhood, church group, club or civic organization and will have the opportunity to share your new knowledge through community service.
Jennifer Coalwell of Roseburg is a certified master food preserver and a member of the Think Local Umpqua Advisory Board. You can read her blog at www.flavorsoftheumpqua.blogspot.com.
