Canning Classes from the Extension Office


I’ve been taking a series of classes from the Oregon State University Extension office.  They’ve been fabulously informative and yummy, as we’ve tried new recipes each time during the “hands-on” portion of the classes.  Here are some of my take-aways from the class:

  • For the freshest taste, make freezer jam from in-season berries.  Regular jam needs more sugar and has to be cooked.
  • You really can dehydrate almost anything… even yogurt, which tastes great dehydrated.
  • Fish is super-easy to can, just time consuming.  You cut it, and put it in the jars raw, close them up and put them in the pressure canner for 100 minutes.  Ground beef is the same, but cooking it first as meatballs keeps it from clumping up.
  • And, as our instructor keeps telling us, always follow tested recipes exactly.


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