Learn how to make pickles, jams, and more at the Preservation Fair
Saturday, August 24, 2013 1:00 PM - 5:00 PM
The event is free to the public and co-sponsored by OSU Extension Services, Ten Rivers Food Web, and the Boys and Girls Clubs of the Greater Santiam.
Recipes and training on preservation methods including canning, drying, and freezing, plus how to make cheese and jerky—everything you want to know about how to save your produce and other foods for
winter meals. OSU Extension Master Food preservers will give short workshops all afternoon on a variety of subjects.
Free food samples, recipe and training handouts, and special fun activities for kids—bring the whole family and enjoy! Come talk one-on-one with local experts, ask questions, and discuss your
experiences preserving food.
Tables will include displays on basic canning methods and equipment; making jams, jellies, and fruit preserves; pickling with vinegar; fermenting vegetables; pressure canning; juice pressing; making
cheese and jerky; dehydrating; and the many ways to safely preserve tomatoes. Bring your pressure canner lids for a free test of the pressure gauge.
1:30 PM Low-Sugar Jam: Tastier and Healthier!—Corinne Butzen, life-long food preserver
2:15 PM No-Fear Pressure Canning—Janice Gregg, OSU Extension Faculty, Family and Community Health
3 :00 PM The Many Ways to Preserve Tomatoes—Linda Ziedrich, author of “The Joy of Pickling” and “The Joy of Jams, Jellies, and Other Sweet Preserves”
3:45 PM Make Your Own Farm Cheese—Katy Stokes and Jude Sandburg, dairy owners from Philomath
Questions? Contact Linda Ziedrich at 503-394-3643
Lebanon Boys and Girls Club – Corner of Fifth and Rose, Lebanon