Food Preservation

Michele Pryse teaches food preservation techniques. Photo by Lynn Ketchum.

OSU Extension delivers the latest research on preparing food safely and preserving the flavor of your bountiful garden.

Sign up for OSU Extension's canning classes, find publications to help you with your home food preservation projects or learn how to store food safely.

Stories & Tips
OSU makes sure fancy foods are safe to eat
OSU creates cider course for entrepreneurs as industry grows

As demand for hard cider grows, Oregon State University is offering a new workshop to help entrepreneurs start their own cider startup companies.

Popular Publications
Learn more about the benefits of freezing convenience foods.
When canning tomatoes and tomato products, safe procedures must be used.
Seafood products are high in quality and safe to eat when canned correctly.
Freezing is one of the simplest and least time consuming methods of food preservation.
Home canning is a popular form of food preservation and prevents spoilage.
Learn about the essentials of canning fruits for home use.

Featured Question

We tried fermenting pickles and I am unsure as to whether or not they are safe to eat. We used a store-bought pickling seasoning. We put the cucumbers, dill and seasoning in jars, covered with water, placed the canning lid and ring loosely on top and set on the counter for 2 weeks. I know the water was supposed to cloud, but we have a film of slime on top of the water and whitish, powdery looking "gunk" on the cucumbers (in the water.) I have bought Bubbies pickles before that are fermented. They have cloudy solution, but not as much "gunk" in the water. I'd love to try these, but I don't want anyone to get sick. These have not been in the refrigerator at all, nor have they been heat canned.

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