To Rochelle and Linda Lou

Dear Linda Lou and Rochelle,

How wonderful to hear from 2 different states regarding food preservation. I live in California but quite close to the Oregon border so I am a Master Food Preserver from Oregon. It is interesting to see the slight diferences between states regarding some of the processes to preserve foods. In Oregon, our biggest thing is jerky right now. We make it by heating the meat in the marinade before drying (much more to it that that, though). With the Internet being as far-reaching asd it is, it is sometimes hard to explain to clients why one state says do it this way and another state says NO, do it this way! Keep up the good work! It is so important to use the correct processes.

Pat