The Sustainable Table: How to Can

SPRINGFIELD, Ore. — “It’s not really brain surgery,” said Laura Hinrichs, a master food preserver with the OSU Extension Service, when describing canning. “If you read carefully and have the equipment, you can do it.” In her east Springfield home, nestled along an offshoot of the McKenzie River, Hinrichs provides a step-by-step tutorial of the … Continue reading »