Marisa McClellan, of Food In Jars, talks about the canning process. High acid foods & the purpose of adding sugar.
Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
The Portland fermentation festival offers beginners the experience to taste first-hand a variety of fermented foods under one roof. This video provides a peek inside the tent.
Janice Greg from the Oregon State University Extension Service shares her knowledge on food storage of staple items over the winter season.
Food.Farmer.Earth newsletter: Chef Kathryn Yeomans demonstrates how to can bread and butter pickles. We visit Sweet Creek Foods where they process pickles, jams, tomatoes, salsa and tuna. The Weekly Roundup, and more.