Preserve with the season by signing up for a Food Preservation class offered through the Oregon State University Extension Service, in partnership with the Providence Milwaukie Hospital, Community Teaching Kitchen.
Class offerings include a BASIC-4 class series, as well as Specialty Food Preservation classes. All classes are taught by experienced volunteers, who provide instruction based on the latest U.S. Department of Agriculture recommendations and hands-on opportunities for participants to practice safe food preservation techniques and build self-confidence and skills. People of all skill levels are welcome to participate.
The BASIC-4 Series of Food Preservation classes are all taught from 6-9 p.m. The series includes:Canning Fruit, June 21; Using Your Pressure Canner, July 19; Quick Pickled Vegetables, Aug. 16; and Fermented Foods, Sept. 20.
The Specialty Food Preservation series, which has classes with varying times, includes:Treats from the Food Dryer, 6-9 p.m. July 12; The Laws of Salsa, 6-9 p.m. Aug. 23; Tomato "Saucy," 6-9 p.m. Sept. 13; Tuna Canning 101, 9 a.m.-2:30 p.m. Sept. 30; Pressure Cooking For Time-Pressed Cooks, 9 a.m.-1 p.m. Oct. 28.
Pre-registration is required. Class size is limited. Individual class fees vary, but average around $30. A fee discount is available for those who sign up for the entire BASIC-4 Series. Limited scholarships are available. Fee includes instructional packet, recipes and sample products to take home. All classes, with the exception of "Tuna Canning" and "Pressure Cooking" are held at the Providence Milwaukie Hospital, Community Teaching Kitchen, located at 10202 S.E. 32nd Ave, Building 101 in Milwaukie.
For more information regarding these classes, as well as additional classes offered throughout the year, contact the OSU Extension Service at 503-655-8634, visit extension.oregonstate.edu/clackamas.
— The Review