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.
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a “glassery” rather than a cannery—for 12 years.