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It's been a tough year for tomatoes. You can preserve green tomatoes but to ripen, you might try this. Before a hard frost (that's important as frost destroys the cells), pick all the green or turning tomatoes. Wrap each in a piece of newspaper or tissue paper and pack them in a cardboard box. They will ripen slowly. Check the box once or twice a week and remove any that are ripe or decaying. You can also set picked tomatoes on a window sill out of direct sunlight and wait for them to ripen.

posted 4 years, 7 months ago
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Here's a place to start for information. http://www.uga.edu/nchfp/how/can_05/tuna.html

posted 4 years, 7 months ago
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It's very safe and not really tricky as long as you follow the manufacturer's instructions for canners and use approved tested recipes. Start with the Ball Blue Book and fruit. Other great recipes can be found on the National Food Preservation website (www.uga.edu/nchfp)that are scientifically tested by the University of Georgia or contact your local Extension Service office as they have low cost or free recipes.

posted 4 years, 7 months ago
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I, too, have been preserving food since I was a child with my mom but I took the opportunity to complete the OSU Family Food Education Program (the old Master Food Preserver program) this past Spring because I wanted to learn as much as I could about the whys and hows of preserving, and I wanted to teach others the best ways to preserve food. I have a large garden and sell produce at the Gorge Grown Farmers Market in Hood River. (BTW, tonight is the last scheduled market for those wanting to get great produce and fresh local fruit.) This year there has been a huge jump in the number of people raising some of their own food and they have a lot of questions about preserving. I taught a pressure canning class and look forward to good attendance at many more classes. The Family Food Education Program will be taught again in Hood River and Wasco Counties through the Extension Office next May. Come join us!

posted 4 years, 7 months ago
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My husband and I own a small family farm and raise hogs for our own freezer. I never thought to ask my butcher for the feet, jowls or tail. I am an accomplished cook but wouldn't have the slightest idea of how to use these parts, although I'm sure my grandmother would have so maybe we need to be educated. Is there a recommended cookbook?

posted 5 years, 3 months ago
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