Food Preservation and Safety

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 (see schedule below), find publications to help you with your home food preservation projects or learn how to store food safely.  We also test pressure gauges to ensure safety.  This FREE service is available at our OSU Extension Office Monday through Friday 8am-5pm.  


General Food Preservation classes


Class registration required!  (See registration info below)

Pressure Canning

*August 18   6:00-8:30pm      Gehlar Wellness Kitchen, Salem Hospital

*August 31   6:00-8:30pm      YCAP

*Sept 24      9:30am-12pm     YCAP


Preserving Tomatoes & Salsa

*August 10   6:00-8:30pm        YCAP

*August 23   6:00-8:30pm        OSU Extension Service, Polk County

*August 27   9:30am-12:00pm  YCAP


YCAP is located at 1317 NE Dustin Court, McMinnville OR

Gehlar Wellness Kitchen is located on the 1st floor building D, Salem Hospital. 
939 Oak St SE, Salem OR

OSU Extension Service, Polk County is located at 289 E Ellendale Ave, Ste 301, Dallas OR

 Pre-registration required!

To register call 503-588-5301  or email

All classes $15 per person, per class



Food Preservation Classes through other Partnerships

Click below for schedule and registration information.

EZ Orchards

*Jams, Jellies, Pie Fillings

*Basics of Pickle Making

*Preserving Tomatoes & Salsa


Monmouth Public Library

Classes are free and open to the public.  Classes will showcase a demonstration and sharing of up-to-date information.   These classes are NOT hands-on.  No registration required.

*Food Preservation & Safety Update, Tuesday June 14 from 6:30-7:30pm.

*How to Dry Foods, Tuesday June 28 from 6:30-7:30pm.



Pressure Gauge Testing

Need your Pressure Gauge tested?  You can bring your gauge to our office, testing is a FREE service.  Please call ahead for an appointment, the test takes just a few minutes.  Our office hours are Monday - Friday 8am-5pm.

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