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Information you can use
The Oregon State University Extension Service Master Food Preserver Program offers periodic classes and Web-based resources on food preservation/food safety and single topic cooking classes. Many of our publications are downloadable, free-of-charge, from this website. Others are available through Extension's statewide Family & Community Health Program, or may be ordered and purchased from Extension's Publications & Multimedia catalog.
If you have food preservation or food safety questions, or want to learn more about the Lane Area Master Food Preserver program, call the message telephone at 541-344-4885. Certified Master Food Preserver volunteers will return your call as soon as possible.
Become a Master Food Preserver Volunteer. Application for class that will start in April 2016 will be available in early 2016.
Pressure canner gauge testing in the OSU Extension Office (996 Jefferson Street, Eugene) $5 each. Prepare to leave equipment to be tested for several days; testing is done as volunteers are in the office. Office open Monday-Thursday, 10 a.m. to 1 p.m. and 2 to 5 p.m. Canner parts can be found at hardware stores, Bi-Mart, and other stores that sell canning supplies.
Clear Jel is available for $4/lb. or $12/4 lbs.
Statewide Food Safety & Preservation HOLIDAY Hotline will be Open
November 16-25, 2015
1-800-354-7319 (9 am-4 pm, Monday-Friday)
Lane Message phone: 541-344-4885 (year round)
In the Kitchen - Publications for Holiday Tips
The hotline is a cooperative program of Oregon State University Extension Service and hosted/housed in the Douglas County OSU Extension Service and Lane County OSU Extension Service Offices in Roseburg and Eugene, Oregon.
Hotline questions are answered by volunteer OSU Master Food Preservers from Douglas and Lane Counties. If calls arrive outside of the standard operation times, messages can be recorded for next available day call back.
OSU Extension Service-Lane County office
996 Jefferson Street, Eugene, OR 97402-5225
Corner of 10th Ave. & Jefferson Street (see map)