In December, I saw an ad for OSU Extension’s Master Food Preserver volunteer program. As someone who enjoys all things food and had too many bags of last year’s tomatillos in my freezer, I was intrigued.

I’m Sarah Downing, and I became one of 13 residents of Yamhill and Marion counties to complete the program in May. Master Food Preserver volunteers recertify annually and volunteer their time by teaching classes, answering helpline questions, and tabling at local events such as the McMinnville Farmers Market and the Yamhill County Fair. Writing this column is one of the ways I’ll be fulfilling my hours and giving back to the community.

While my original motivation for learning about food preservation was to make better use of the vegetables coming from my small garden, there are benefits beyond reducing food waste. Learning how to safely dehydrate, can, or ferment at home can also reduce packaging waste and food costs, and accommodate special dietary needs or specific tastes.

I try to keep my sweet tooth in check and was thrilled to learn that peaches did not need to be canned in heavy syrup — water, fruit juice, or light syrup could be used instead.

This column will share the science and safety of food preservation while focusing on seasonal ingredients. Using tested techniques and recipes is critical to safe home food preservation. Each column will be reviewed by OSU’s Food Security and Safety Program Coordinator, and I’ll be providing links to tested recipes.

Future topics will likely include jam-making, preserving tomatoes, and drying herbs. If you have burning food preservation questions or don’t want to wait for my first column, let me share two wonderful resources.

The OSU Extension Catalog, https://beav.es/fjd, is searchable and includes information on tools, such as pressure canners, and on a wide variety of ingredients — everything from horseradish to huckleberries to halibut.

If you are a seasoned preserver or a beginner and have a question, OSU hosts a toll-free helpline, where you can leave a voicemail and volunteers will call you back with answers. The helpline, 800-354-7319, is open from 9 a.m. to 4 p.m. Monday through Friday during peak season, July 6-Oct. 9. In the off-season, they return calls two to three times a week.

Finally, part of the fun of food preservation is learning what others are preserving and how they are using the fruits of their labor. I’ll share a little inspiration in each article about what my current project is, what I’m planning, or what has inspired me recently. I’ve just dehydrated garlic scapes and leaves from the garlic I planted in October. I plan to use a coffee grinder to turn it all into a powder that I can use to season soups, popcorn, and salad dressings.

Stay tuned for more information in this monthly column. Next up, let’s dig into jam.