News and Updates


How To Preserve Summer

By 2 September 2020

It’s Labor Day Weekend and the market will be open from 9-2PM!

Labor Day Weekend signifies the end of summer. For many parts of Oregon, summer is still in full swing as we enjoy that last burst of heat needed to ripen our tomatoes. The pungent aromas of basil and juicy stone fruits entice our palates and meals become easy, thanks to the deluge of late summer harvests. But with the cooler mornings and shorter evenings, we find ourselves looking towards fall. This week we have some great ways in which to preserve summer’s bounty so you can enjoy it all year long. Not up to a full commitment of canning or preserving? The market still has you covered with some easy options. Read on for the details….

For all things canning and preserving, Oregon State University’s Extension Service is a great resource. Thanks to their food safety and preservation hotline, preservers can find valuable information, online classes, YouTube links and tips. Check out their web link for all the latest.

Please bear in mind that canning supplies are running low at your local retailers. Amazon carries some but at a significant price. BiMart, Coastal Farm, Wilco and others are ones to watch for new shipments.

Thankfully, preserving isn’t restricted to just canning. Freezing and drying are perfectly acceptable and provide equally delicious options. Dehydrators are still in plentiful supply as are freezer bags and containers. OSU Extension has plenty of tips for these methods as well.


Use up to date instructions from reliable
sources: OSU Extension Service, USDA and the
latest edition of canning books published by major
manufacturers of home canning supplies.
• Use boiling water canning only for high acid foods
(fruits, acidified tomatoes, jams, jellies and pickles).
• Use a pressure canner for low acid foods
(vegetables, meats, fish and poultry).
• Use jars, cans and lids which are specifically
designed for home canning.
• For best quality and safety, preserve only quality
• For altitudes over 1,000 ft., adjust processing time
when canning in a boiling water canner and pressure
when using a pressure canner.
• Measure accurately and follow directions carefully.
• Know your pectin (regular vs. low- or no-sugar,
cooked vs. freezer, powdered vs. liquified).
• Process all jam and jelly products in a boiling water
• Sealing jams and jellies with paraffin is no longer recommended
for accuracy at least once a year
• Store all canned foods in a cool, dry, dark location
and use within one year for best quality.

• Only pressure canners that can hold 4 quart jars
upright are safe for processing home-canned, low
acid foods.
• Dial gauge canners need to have the gauge tested (including recently purchased ones)
• Dial gauge canners can be converted to weighted
gauge canners by changing the one- piece weight
for a 3-piece pressure regulator (Presto Brands), or
using a conversion kit available from All American
Canner Company.
• Weighted gauges do not need to be tested.
• When using a weighted gauge on a dial gauge
canner, use only the weighted gauge regulator as
an indication of the pressure in the canner (do not
compare or rely on the dial gauge).
• Be sure to vent all canners for 10 minutes before
you put on the weight, bring up the pressure, and
start processing time.
• Never cool a canner rapidly at the end of the
processing time (the cooling down period is part of
the processing time, and if cooled too fast, your
food may not be safe to eat and jars may not seal).

• Measure accurately and follow directions carefully.
• Know your pectin (regular vs. low- or no-sugar,
cooked vs. freezer, powdered vs. liquified).
• Process all jam and jelly products in a boiling water
• Sealing jams and jellies with paraffin is no longer recommended
for accuracy at least once a year

For some easy preserving options check out this recipe from The Busy Baker. Making apple butter in a crock pot is a great way to take advantage of Oregon’s apple harvest. Super simple because it practically makes itself thanks to the use of a slow cooker.
Kiyokawa Farms has plenty of varieties to get you started! Make sure you stop by and talk to Zoe about the best varieties for fresh eating, pie baking and preserving.
If you have zero time or desire to try your hand at preserving, rest assured you can still enjoy the fruits of Oregon’s harvests. Pam’s Pickled Products hand packs and cans delicious varieties of beans, garlic, asparagus and more using all locally grown veggies! Pam and Paul are at the market every week and even offer safe sampling if you can’t decide which one to buy.
Also, check out Brown Bottle Farms for their ferments and pickles! And if making jam isn’t your jam, Diana’s Delights has all the favorites using locally grown berries from our market farmers.
Have fun this Labor Day Weekend by bringing home some warm cookies from Crumbl Cookie!

(Certified Naturally Grown and Certified Organic Farms)
Sun Love, Farm D’ICI, Brown Bottle, Mindful Mushrooms, RJ Farms, Coyote Ridge

(Pasture Raised)
Fisher Ridge Farms
Lady Lane Farms
Campfire Farms

(Sustainably caught off the Oregon Coast)
Wild Seafood

Albeke Farms, South Barlow Berries, Farm D’ICI, Pheasant’s Eye, Kiyokawa Farm, RJ Farms, Brown Bottle, Sun Love, Dirt Rich

Kiyokawa Farm

The Hummus Stop, 29 Kettle, T Bees Honey, Pam’s Pickled Products, Picasso’s Salsa, Bliss Nut Butter, Lavish Lavender, Quiche Me If You Can

Lady Lane Farms, By George Farms Artisan Cheese,

Hill Tree Garden, May’s, Lee Gardens, Lavish Lavender, Squirrelly Jane’s Hazelnuts

Double Jump

Quiche Me If You Can
La Provence
Grano Bakery
Bart’s Pies
South Barlow Pretzels
Two Sisters Vegan Bakery
Crumbl Cookie

Sudsy Elements
The Wilderness Maven Herbal Apothecary
Healthy Roots CBD
ZR Beadworks
Sew Silly
My Copper Heart

Stillweather Spirits
Coin Toss Brewing
Forest Edge Vineyard
Wildland Kombucha
Double Jump Coffee And Tea

Sara’s Tamales
Killer Burger

As Iron Sharpens Iron

Landia Organic Skincare, 503 Distilling, Trail Distilling, Spice Pilgrim, Small Baking, Diana’s Delights


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