Tag Archives: canning

Strawberry Freezer Jam

It is that time to preserve what we grew.  Here is my favorite way to preserve my strawberries.  Psst… and it’s really easy!
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These are some of the strawberries that I have been picking from my garden.
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I prefer to blend my strawberries, not crush them.  I am not fond of chunks.  I am pretty sure that this is NOT recommended, but I have had good luck for the last couple of years with this method.
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Next, I added the pectin.  Then the sugar.
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Once it was completely mixed and clump-free I poured the jam into the freezer jars.
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Here is the final product.  I let it set up for a while then into the freezer.  It will stay in the freezer for a year.

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Filed under It WILL Grow

Good to Know

For anyone who lives in Central Oregon, I have ran into some information that I thought I would share with all of you.
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1)Redmond Community Organic Gardenwill have a Grand Opening Sat, May 30th, from 12:00 to 3:00.  They have 18 raised beds available for lease.  724 SW 14th (off SW Glacier), 541.390.1594

sofs004601

 

2)OSU Extension Office offers a Food Safety/Preservation Hotline, for any preserving questions you may have, Monday-Thursday 9:00 to 4:00, 1.800.354.7319

3)OSU Extension Office Food Preservation Publications

June 18 Low Sugar Spreads

June 25 Jams, Jellies, & Syrups

July 8 Pie Fillings

August 11 Pickles

August 20 Flavored Oils and Vinegars abd Gift Baskets

September 17 Pressure Canning and Smoke Fish

Call 541.548.6088 to register

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Filed under By the Way...

OSU Extension Class on Preserving

Preserve@Home ~ April 1-May 16

Oregon State University Homepage

 

Wednesday, April 1, 2009 – Thursday, April 2, 2009 (All Day Event)

Oregon State University Extension Offers Preserve@Home, an On-line Food Preservation Class Are you interested in updating your food preservation skills? Want to learn how to safely can, dry or freeze your garden’s bounty? Oregon State University Extension Service invites you to enroll in Preserve@Home, an on-line food preservation class to teach individuals how to safely preserve a variety of food products. Participants learn how to produce high quality preserved foods and the science behind food preservation and food safety. The registration deadline is April 1, 2009. The first class of the 6-week course starts on April 2, 2009. Each lesson includes online text (that can be downloaded and printed), on-line bulletin board to facilitate student discussion, and a real-time weekly chat to interact with classmates and instructor. Topics to be covered include: Foodborne Illness – causes and prevention, Spoilage and Canning Basics, Canning High Acid foods, Canning Specialty High Acid Foods – pickles, salsa, jams, jellies, etc., Canning Low Acid Foods, and Freezing and Drying. OSU Extension/Deschutes County will provide a hands-on lab experience for Central Oregon participants at the Extension office in Redmond. Students will practice pressure and water-bath canning. The hands-on lab will be held on Saturday, May 16. Cost of the course is $50 plus the cost of required supplemental materials. Class size is limited. This course has been developed and is offered collaboratively with University of Idaho Extension. For more information or to register visit this web site: http://extension.oregonstate.edu/deschutes/food-preservation or contact Glenda Hyde, OSU Extension Instructor at glenda.hyde@oregonstate.edu or 541-548-6088.

Location:
Deschutes County Extension Office
City:
Redmond
Cost:
$50
Contact:
Glenda Hyde
Contact Phone:
541-548-6088
Contact Email:
glenda.hyde at oregonstate.edu

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Filed under By the Way...