Food Preservation

Canning image.
Master Food Preserver Michele Pryse teaches food preservation techniques in the Medford, Oregon area. Photo by Lynn Ketchum.

OSU Extension Family and Community Health provides publications and resources to help you preserve and store food. Extension also provides classes in food preservation and safety.  Contact your local Extension office for information about classes.

July 14 - October 17, 2014
2014 Food Safety and Preservation
Toll-free Hotline      
1-800-354-7319
9 AM to 4 PM      Monday - Friday

Fruits and vegetables

Meat, poultry, game, seafood

Other

 Pickling

Jams, Jellies, Preserves

Freezing

Drying

Smoking and curing

Preserving Specific Foods

Fruits

Vegetables

Other

Holiday Fact Sheets!

Volunteers

Master Food Preserver (MFP) and Family Food Education (FFE) Volunteers educate the public about safe food handling/preservation over the phone and at workshops and exhibits.

In 2013, 460 new and veteran Master Food Preserver/Family Food Education volunteers contributed over 20,845 hours of time in 26 counties, including: Central Oregon (Deschutes, Crook, Jefferson), Baker, Clackamas, Coos/Curry, Douglas, Harney, Hood River,  Jackson/Josephine, Klamath, Lake, Lane, Linn/Benton, Lincoln,  Marion, Polk, Tillamook, Union, Wallowa, Washington, and Wasco, and Yamhill.  They educated the public about safe food handling and preservation over the phone, at workshops, and at exhibits and demonstrations at sites such as farmers' markets and county fairs. Over 46,421 contacts were made by volunteers, faculty and Extension staff, with 2,262 of these from callers receiving assistance from the Food Safety/Preservation Hotline.  The Hotline is operated with volunteer assistance during the food preservation and holiday season. In addition, an estimated 188,322 Oregonians were reached by our faculty and volunteers through radio and television broadcasts, social media sites, and newspaper articles  related to food safety and food preservation topics.

Other Food Preservation Resources

Content Contact: Jeanne Brandt

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