Water Bath Basics: Jams and Jellies from Frozen Fruit | February 12th 6pm-9pm

Water Bath Basics: Jams and Jellies from Frozen Fruit

February 12th 6pm-9pm
Clatskanie Food Hub, 80 NE Art Steele St. Clatskanie, Oregon
This class is offered on a sliding scale. The suggested registration fee is $20. Those who pay more than $20 will be providing scholarship for those who need to pay less.

Have you got some berries or fruits in the freezer that you just did not get a chance to preserve during summer harvest?  Winter is a wonderful time to make jams and jellies and brush up on your skills with water bath canning!   Learn the science of what makes that jam or jelly set properly.  Learn some tips and tricks to help you produce a more successful jelled product, including use of a steam juicer.  Students will learn the basics of water bath canning and the science behind this processing method.  Steam canning will also be presented as a method of safely processing your jars of goodness.  This class will include classroom instruction and hands-on practice with water bath canners and steam canners, along with steam juicers and will present safe recipe sources for home preserving.

About the Instructor:

Terri Emrich is an OSU Master Food preserver, and also the owner of Rainier Gardens Farm LLC. She was raised in a canning tradition, growing and preserving food for the family pantry each year. She first certified as a Master Food Preserver with Washington State University in 2015 and has logged hundreds of hours teaching food preservation classes. Currently, she grows and preserves food from her farm, selling her jams and pickled products under the Oregon Farm Direct Law, including at the Clatskanie Farmer Collective. As a third-generation farmer, she and extended family still plan, grow, and preserve fresh fruits and veggies each year on their farm in West Rainier, Oregon. A lifelong learner, teacher, and old soul, she loves to share her passion for traditional self reliance skills and crafts.