Preserving Tomatoes and Salsa | June 12th 6pm-9pm

Preserving Tomatoes and Salsa

Wednesday June 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.

Learn what makes tomatoes unique when it comes to canning and preserving.  Students will learn the science behind the safe processing of tomatoes and be exposed to a wide variety of recipes that are safe, tested, successful methods for making your own signature salsa and tomato products, including tomatoes whole, crushed, chopped, sauced and even ketchup.  Students will learn what makes salsa safe for preserving in jars, and how to successfully go from harvest to jar.  This class will include classroom instruction and hands-on practice in water bath canning and will present safe 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.