Family & Community

Oregon State University Extension Family and Community Health programs and community partnerships help all Oregonians achieve a healthy, nurturing family and a caring community.

Extension's Family and Community Health Program offers effective educational opportunities to help Oregon families meet the practical challenges of daily life.  Programs address critical issues for individuals and families and help Oregonians become healthy, financially secure, and responsible members of society.  This is accomplished by faculty, volunteers, professionals, and support staff, who organize and conduct educational experiences through the media and in group, community and family settings.

The Extension Family and Community Health programs focus on Diet, Nutrition and Health, Family Development and Resource Management, Leadership and Community Development. 

Preserve @ Home - A six week On-line Class for adults


University of Idaho and Oregon State University Extension offer Preserve@Home to teach adults how to safely preserve a variety of food products.  Participants learn how to produce high quality preserved foods and the science behind food preservation and food safety. 

Individuals with little or no previous food preservation experience are welcome.  Anyone with an interest in food preservation and food safety can enroll in Preserve@Home

Students progress through lessons at their own pace or at a time convenient to them.  

 Cost: $55 for 6 weeks of on-line classes and final lab. 

Enrollment deadline: January 13, 2017   Class starts: January 19, 201

Brochure          Registration           Syllabus


On-line Course Description

On-line classroom instruction using University of Idaho Blackboard software monitored and facilitated by UI and OSU Extension Educators.

Each week’s lesson includes online text (that can be downloaded and printed), on-line forum to facilitate student discussion, a real-time chat to interact with classmates and a quiz to access student knowledge.

Weekly Lessons

  1. Foodborne Illness – causes and prevention
  2. Spoilage and Canning Basics
  3. Canning High Acid foods
  4. Canning Specialty High Acid Foods – pickles, salsa, jams, jellies, etc.
  5. Canning Low Acid Foods
  6. Freezing and Drying

At the conclusion of the course work a final exam is given.  Certificates will be awarded to successful participants.

Hands-on Lab

This 6-hour lab on March 4 or 11, 2017 will give participants an opportunity to practice using pressure and water-bath canners.  The labs will be available in Deschutes, Harney, Hood River, Linn and Tillamook counties on March 4 and Klamath and Douglas counties on March 11.


To Apply

Register online at by January 13 at

When you register, you will choose a location/date for the hands-on lab. If you would like to pay by check, you still need to complete the online registration and then mail your check by as soon as possible to OSU Extension Office/Tillamook County, 2204 Fourth Street, Tillamook, OR 97141. Your space is guaranteed once payment is received. Enrollment is limited. Contact the OSU Extension Office in Tillamook at 503-842-3433 if you need assistance.

A Web-based Food Preservation Course UI and OSU Extension Outreach

The University of Idaho and Oregon State University provide equal opportunity in education and employment on the basis of race, color, religion, national origin, gender, age, disability, or status as a Vietnam-era, as required by state and  Federal laws.

In compliance with the Americans with Disabilities Act of 1990, those requesting reasonable accommodations need to contact Laura Sant one week prior to the starting date of the program at