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Food Preservation, Safety and Storage
Check out our publications site for current, complete and research-based OSU Extension Service Food Preservation instructions.
Food Preservation Classes in our local area.
The Oregon State University Washington County Extension office in Hillsboro offers free testing of pressure canner gauges**. Bring your canner lid with the gauge attached (or the gauge only) to the office between the hours of 9 am and 4 pm on weekdays. Please call the office at 503-821-1150 for more information.
**Please note that our testing unit is made by Presto and is unable to test gauges still attached to canners with lids 1/2 or more deep. Click here for example photo. Please call 503-821-1150 and option 0 with questions.
Click here for a list of pressure gauge testing location, where to buy clear jel and canner parts by county.
Check out the Boiling Water and Pressure Canner checklist to make following every step a snap.
Master Food Preservers
The 2015 Master Food Preserver Volunteer Training will begin in April. After 8 weeks of training on all elements of Food Preservation and Safety this years volunteers will join Veterans in educating the public this Spring.
Check out OSU Food Preservation programming impact in 2014 in this helpful infographic.
We are currently taking names for those interested in participating in the 2016 program. Please call 503-821-1112 or email Katie Johnson to sign up on the waiting list.
We’re so excited to provide more opportunities for our new and veteran volunteers to serve the public. This year our Master Food Preserver Volunteers will be educating the public about safe food handling and preservation over the phone, at workshops, at exhibits and demonstrations at sites such as farmers' markets and county fairs.
Follow us on Instagram! masterfoodpreservers
OSU Extension Service Master Food Preserver program are offering a 4-part, hands-on series covering safe, healthy and delicious home food preservation. Registration is now open for many of the series below, reserve your spot today!
In the meantime if you have any questions or are looking for a good place to get new recipes please visit our publications page for a full breadth of preservation articles and recipes. Including the recipe for class favorite Pickled Onion Relish Slices
PCC Fall Series
PCC and the OSU Extension Service Master Food Preserver program are offering a 2-part, hands-on series covering safe, healthy and delicious home food preservation. Great for beginners and those looking to brush up on your skills in safe and healthy food preservation. Registration taken by PCC at www.pcc.edu/schedule
Tuesday's 5:30pm- 8:20pm at: 1870 NW 173rd Ave. Beaverton Or
September 22nd- Tomatoes, Sauces and Salsas
September 29th- Pickle Making
Use the OSU Extension Service Boil Water/Pressure Canning checklist to help keep you on track.
National Center for Home Food Preservation. 1000's of pages of research-tested home food preservation directions including the USDA Complete Guide to Canning.
"So Easy to Preserve" University of Georgia publication and DVD videos. (Information).
OSU Food Safety Resources: Increase safe food practices during food preparation
We Wish You Well — Food Safety Module - This module provides lessons on how to keep food safe and to prevent foodborne illness.
Food Safe Garden Practices- Resources and references from a presentation given by Faulty member Jeanne Brandt on safety methods beginning with growing. Use along with the Food Safe Garden Practices Reference List Handout.
Food Safety Resources:
http://www.foodsafety.gov/ - Gateway to government food safety information
* In an emergency, food, water and shelter are basic needs that come first. Though every family will have different needs in an emergency, your goal should be to have at least a 72 hour supply of food and water on hand.
Food Storage Resources:
Safe Home Food Storage - Texas A&M University/Texas Agricultural Extension Service
Food Storage, Preparation & Handling - USDA Food Safety and Inspection Service
Frozen Food and Power Outages: What to Save and When to Throw Out - FoodSafety.gov