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ENLARGE
Busler
Fruits, vegetables and local produce are starting to ripen in abundance.
Many folks are looking at ways they can save money and preserve foods now for use later. This may be the first time that some of them have ever tried to freeze or can foods.
If you haven't canned in a while, check your equipment before you begin. If your canner has a dial gauge, that gauge needs to be checked annually. Check the gasket and safety plug; check that the bottom has not warped. You may want to try a dry run using the necessary amount of water and empty jars to be sure you understand how everything should work.
For water bath canners, check that you have a rack in the bottom, that the bottom hasn't warped and that the lid fits comfortably. Make sure your kettle is tall enough to easily fit your jars with 1 to 2 inches of water above the top of the jars.
Jars are another item on your checklist. Check the rims thoroughly to be sure there are no chips. Do you have sufficient number of jars, lids and rings for the products you plan to process? Have on hand both standard and wide mouth lids. There's nothing worse than running out when you're right in the middle of canning.
You can purchase new jars. However, good sources for used canning jars are garage sales, Goodwill, St. Vincent de Paul, Craig's list or family, friends and neighbors who no longer can. Take note of the recycled one use jars, like mayonnaise jars. These are OK for water bath canning, but not recommended for pressure canning.
Make sure you have enough sugar on hand to cover your preserving needs. If you're planning on making jams and/or jellies, be sure to check you have enough pectin and that it has not expired. You can still use the expired pectin with sugar to freeze your fruits in. When making jams or jellies, follow directions exactly, measure correctly and make only one batch at a time.
Be sure to follow only currently approved recipes, because canning practices have changed significantly over the years. To learn more, check out the Douglas County OSU Extension Service Web site, extension.oregonstate.edu/douglas, or call the Statewide Food Preservation and Safety Hotline at 1-800-354-7319.
We have several upcoming workshops to help you with your food preservation needs. Both take place at the Sutherlin Community Center, and each costs $15 to attend.
Preserving Local Produce; 10 a.m. to 2 p.m. July 25.
Preserving Meat, Fish and Poultry; 10 a.m. to 4 p.m. Sept. 12.
You can get your pressure gauge tested at the Douglas County Extension office between 10 a.m. and 2 p.m. on the first and third Thursday of the month from July through October.
Susan Busler is the Family Community Development Extension Agent for OSU Extension Service of Douglas County. She can be reached by e-mail at susan.busler@oregonstate.edu or by phone at 541-672-4461.
Many folks are looking at ways they can save money and preserve foods now for use later. This may be the first time that some of them have ever tried to freeze or can foods.
If you haven't canned in a while, check your equipment before you begin. If your canner has a dial gauge, that gauge needs to be checked annually. Check the gasket and safety plug; check that the bottom has not warped. You may want to try a dry run using the necessary amount of water and empty jars to be sure you understand how everything should work.
For water bath canners, check that you have a rack in the bottom, that the bottom hasn't warped and that the lid fits comfortably. Make sure your kettle is tall enough to easily fit your jars with 1 to 2 inches of water above the top of the jars.
Jars are another item on your checklist. Check the rims thoroughly to be sure there are no chips. Do you have sufficient number of jars, lids and rings for the products you plan to process? Have on hand both standard and wide mouth lids. There's nothing worse than running out when you're right in the middle of canning.
You can purchase new jars. However, good sources for used canning jars are garage sales, Goodwill, St. Vincent de Paul, Craig's list or family, friends and neighbors who no longer can. Take note of the recycled one use jars, like mayonnaise jars. These are OK for water bath canning, but not recommended for pressure canning.
Make sure you have enough sugar on hand to cover your preserving needs. If you're planning on making jams and/or jellies, be sure to check you have enough pectin and that it has not expired. You can still use the expired pectin with sugar to freeze your fruits in. When making jams or jellies, follow directions exactly, measure correctly and make only one batch at a time.
Be sure to follow only currently approved recipes, because canning practices have changed significantly over the years. To learn more, check out the Douglas County OSU Extension Service Web site, extension.oregonstate.edu/douglas, or call the Statewide Food Preservation and Safety Hotline at 1-800-354-7319.
We have several upcoming workshops to help you with your food preservation needs. Both take place at the Sutherlin Community Center, and each costs $15 to attend.
Preserving Local Produce; 10 a.m. to 2 p.m. July 25.
Preserving Meat, Fish and Poultry; 10 a.m. to 4 p.m. Sept. 12.
You can get your pressure gauge tested at the Douglas County Extension office between 10 a.m. and 2 p.m. on the first and third Thursday of the month from July through October.
Susan Busler is the Family Community Development Extension Agent for OSU Extension Service of Douglas County. She can be reached by e-mail at susan.busler@oregonstate.edu or by phone at 541-672-4461.
