Let’s Can Together
Whether you’re an old hand at canning or new to it, you’re invited to bring your produce, jars, lids and recipes to the ample kitchen at the First United Methodist Church (FUMC) at Jackson and 11th in Corvallis for any or all of the upcoming canning sessions. Sponsored by Ecumenical Ministries of Oregon’s Interfaith and Food Partnership and the FUMC, the sessions are free of charge and a way to bring community resources and skills together to preserve the harvest.
You’ll have access to the facilities and equipment to …

Looking to preserve your harvest, either from grocery store deals, farmers’ markets or your backyard garden?  From canning to freezing, classes held at the First United Methodist Church, are designed to make you feel you confident about safely preserving foods in your own home kitchen. Bring friends, bring questions!  We will prepare and share a meal together near the end of the class.
Where?  At the First United Methodist Church Kitchen, 1165 NW Monroe Ave.  Pre-registration recommended.  A suggested donation from $1-$7 per class.Don’t let lack of child care keep you away please let us know …

If you, like me not so long ago, though pickles were made only with cucumbers, vinegar and salt, brace yourself – a whole new world will open up when you delve into The Joy of Pickling by Linda Ziedrich (Harvard Common Press).  OK, maybe you already pickle dilly beans, asparagus or chutney, but have you ever pickled pears or plums – in wine? Or made ketchup…apple ketchup? Or cranberry ketchup? Or pickled shrimp or tuna? If not, you see what I mean about a whole ‘nother world opening up. And …

Some cooks are reluctant to serve garbanzo beans because of the gas aftereffects that plague some diners, or because of the time it takes to cook dried beans. An easy solution is to sprout them.