Food Preservation

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

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.

Food Safety and Preservation Hotline

1-800-354-7319 (toll-free)

9 AM to 4 PM Monday - Friday

July 11- October 14, 2016

Fruits and vegetables

Meat, poultry, game, seafood



Jams, Jellies, Preserves



Smoking and curing

Preserving Specific Foods




Holiday Fact Sheets!  Turkey Basics - SP50-1000 (PDF), Turkey Fact Sheet - SP50-880 (PDF), and Preparación del Pavo - SP50-880S (PDF)


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 2015, 396 new and veteran Master Food Preserver / Family Food Education volunteers contributed more than 26,494 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, Washington, Wasco and Yamhill. Volunteers 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 41,408 contacts were made by volunteers, faculty and Extension staff, with 3,386 of these from callers seeking 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 149,930 Oregonians were reached by our faculty and volunteers through radio and television broadcasts, social media sites, and newspaper articles related to food preservation topics.

Other Food Preservation Resources

Content Contact: Jeanne Brandt

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