Preserving Southern Oregon's Summer Bounty

By: Ashleigh Miller | September 10 2009
Posted in Rogue Valley - Cook It - Rogue Valley

With so much fresh produce ripening right now, what's a home-grower or growers market shopper to do? Stock up and preserve, of course! Let the good (fresh) times keep rolling all year long.

Summer is just a twist away all year long with your own canned produce.

Katcha Sanderson has been canning at home since the 1970s. She began preserving her own food to capture the superior flavor of tree-ripened fruits. “I couldn't get that taste from store-bought fruit, which is picked greener for transportation,” she says.

Carolyn Raab, Ph.D., R.D. is an Extension Foods and Nutrition Specialist for Oregon State University. When choosing a recipe, “It's important to use research based info, like the USDA’s Complete Guide to Home Canning,” Raab says. Recipes published before 1988 or passed on by a friend may not be safe.

“My 32-quart pressure canner is one of my essentials,” says Sanderson. Low-acid foods, including meats, seafood, poultry, and vegetables, require pressure canning to reach the high temperatures required for safety. Most fruits, including apples, pears, and plums, are considered high acid and can be safely canned with a water bath canner. Figs, tomatoes, and Asian pears all require additional acid.

“Canning is a science,” Raab asserts. “It’s critical to use the size of jars recommended in the recipe and follow all directions exactly. Don’t leave things whole if the recipe says two inch pieces.” Examine all home canned foods before you eat them, she recommends. Discard without tasting if there are bubbles or sediment, or if the jar “whooshes” when opened.

For best quality, use very fresh, unblemished produce, Raab says. Pickling salt is free of additives that cloud the brine. Overprocessing can yield a mushy texture. She recommends using canned foods “within one year for the best flavor and nutritional value.” Sanderson uses a food mill to remove the skins and seeds from soft produce before processing.

Once all the work is done, try giving homemade jams and jellies as gifts. Sanderson also shares baked goods, created using her preserved summer bounty.

If you have specific questions as you're canning, call the Food Safety and Preservation Hotline at 1-800-354-7319. It's available Monday to Thursday, from 9 a.m. to 4 p.m., July 15 to October 15.

Photo: istockphoto.com/h20works