Preserve Food Safely

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  Keep home-canned Cranberry Sauce in your pantry for all kinds of special meals. Once opened, try blending the Cranberry Sauce with some of your favorite barbeque sauce to serve with a pork roast.

  Credit: Diane Tolzman
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  If you need a green and red hostess gift, try Tomatillo Salsa and Spicy Cranberry Salsa!

  Credit: Glenda Hyde

Cranberries

Preserving Cranberries - SP50-929

Publication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for cranberry sauce, salsa, and chutney.

Mar 2013 | Publication

Freezing Fruits and Vegetables

This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

Jeanne Brandt | Sep 2018 | OSU Extension Catalog Peer reviewed (Orange level)

Drying Fruits and Vegetables

Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

Aug 2009 | OSU Extension Catalog Peer reviewed (Orange level)

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  Home made summer sausage is easy to make. These were rolled by hand. No casings required. Use up-to-date recipies or commercial mixes for safe products. Measure carefully.

  Credit: Mike Curtis
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  Shape summer sausages into 1-inch to 3-inch diameter rolls. Oven dry at 200 degrees F on a cooling rack over a baking sheet for 3 to 5 hours.

  Credit: Glenda Hyde
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  Sausages need to reach in internal temperature of 160 degrees F in the oven. When thoroughly cooled, wrap sausage in foil or plastic and refrigerate or freeze. Cooked sausage can be stored in the refrigerator up to three weeks or frozen for a year.

  Credit: Glenda Hyde

Summer Sausage and Deli Style Meats

Photo: Mali Maeder (Cropped from original)

Summer Sausage & Deli Style Meats (SP 50-735)

Publication includes tips on making summer sausage - including ingredients, nitrates/nitrites, cooking, and storage.

Mar 2020 | Article

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  Home canned dry beans (Cannellini, baby Lima, black, red kidney, cranberry, and great northern beans and navy beans in molasses sauce). In addition to OSU Extension food preservation resources, other reliable resources are the USDA Complete Guide to Home Canning and So Easy to Preserve from University of Georgia Extension.

  Dry beans for our nutrition and food preservation public workshops were donated by Bob's Red Mill.

  Photo by Glenda Hyde
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  Canned great northern beans.

  For best quality, fill jars with dry bean solids to 2-inch head space, then add liquid to 1-inch head space.

  Credit: Glenda Hyde
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  Home canned dry beans in molasses sauce. This recipe calls for the quick soak method to hydrate the dry beans.

  Credit: Glenda Hyde

Dry Beans

Preserving Dried Beans - SP50-955

Publication provides information on how to preserve dried beans, including preparation, canning, and recipes.

Mar 2013 | Publication

Canning Vegetables

Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. ...

Sep 2011 | OSU Extension Catalog Peer reviewed (Orange level)

Canning Soups - SP50-931

Information on how to safely can soup, including procedure and processing times. Includes recipe for clam chowder base.

Mar 2020 | Publication

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  Pumpkins ready to preserve! Will you pressure can, freeze or dry them? Beware of unsafe processes. It is not safe to can purreed or mashed pumkin or winter squash.

  Photo: Colorado State University Extension - Preserve Smart Colorado
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  Pressure canned pumpkin. Canning cubed pumpkin and winter squash assures proper heat penetration for a safe product. Remember to make altitude adjustments by increasing pressure for your elevation. See the Canning Vegetables publication for the chart.

  Credit: Diane Tolzman

Pumpkins and Winter Squash

Preserving Pumpkins and Winter Squash - SP50-767

How to preserve pumpkin/winter squash, including harvesting, storage, canning, freezing, and drying. Includes recipes for pumpkin leather and dried pumpkin seeds.

Mar 2013 | Publication

Canning Vegetables

Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. ...

Sep 2011 | OSU Extension Catalog Peer reviewed (Orange level)

Freezing Fruits and Vegetables

This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

Jeanne Brandt | Sep 2018 | OSU Extension Catalog Peer reviewed (Orange level)

• Drying Fruits and Vegetables: Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

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  Meat is canned using the hot pack or raw pack method. Meatballs (left) made from ground meat, poultry or wild game (no extra ingredients) must be hot packed. Stew meat (right) is easy and quick to get in the canner for processing using the raw pack method.

  Credit: Glenda Hyde
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  Examples of raw pack (l) and hot pack chicken breasts (r).

  Credit: Glenda Hyde
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  Avoid freezer burn with proper freezer packaging methods and materials.

  Credit: Diane Tolzman
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  One chicken makes 2 jars of light meat, 1 jar of dark meat and 4 jars of stock (broth).

  Photo by Glenda Hyde
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  Heat meat strips in boiling marinade before loading them into a dehydrator in the pre-cook method.

  Credit: Glenda Hyde

Meat, Poultry and Wild Game

Canning Meat, Poultry, and Game

Canning meats is made more simple using this easy-to-follow guide! Wonderful and tasty recipes within.

Mar 2018 | OSU Extension Catalog Peer reviewed (Orange level)

Making Jerky at Home Safely

Traditional jerky preparation methods, in which raw meat is dried at about 140 to 155 degrees Fahrenheit won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat.

Aug 2020 | OSU Extension Catalog Peer reviewed (Orange level)

Freezing Convenience Foods That You've Prepared at Home

How to prepare home-cooked foods for freezing, preserve food quality in frozen storage, and retain quality during thawing and reheating. Covers baked products and doughs, main dishes and meals, eggs, sandwiches, soups, fruit dishes,...

Sep 2002 | OSU Extension Catalog Peer reviewed (Orange level)

• Frozen Food Storage Guide - SP50-711: Publication includes a table with recommended storage times for frozen foods.
• Storing Food for Safety and Quality: This publication provides comprehensive information about home storage of food, including pantry staples, meats, vegetables, fruits, leftovers, home-canned food, and food stored for emergencies. Includes detailed tables listing storage times and optimal storage conditions for most kinds of foods.
• Big Game from Hunt to Home: Describes techniques to handle game in the field, to butcher, and to store meat.

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  Harvest greens from your garden early in the day. If you are in an area impacted by wildfire smoke, rinse off any ash before you bring them inside with a gentle spray from your hose or as soon as you bring them in your kitchen. Give them a second rinse under cool running water rubbing them to loosen any dust or mud between your palms or with your fingertips.

  Credit: Diane Tolzman
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  Remove tough stems.

  Credit: Diane Tolzman
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  Blanch greens in boiling water or steam. This short heat treatment stops enzymes that can cause undesireable changes in flavor, texture, color, and nutritive value during storage.

  Credit: Diane Tolzman
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  Cool greens immediately in ice water for the same length of time used for blanching. When cool, drain, and pat dry.

  Credit: Diane Tolzman

Kale, Spinach, Swiss Chard and other greens

Freezing Fruits and Vegetables

This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

Jeanne Brandt | Sep 2018 | OSU Extension Catalog Peer reviewed (Orange level)

Drying Fruits and Vegetables

Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

Aug 2009 | OSU Extension Catalog Peer reviewed (Orange level)

Canning Vegetables

Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. ...

Sep 2011 | OSU Extension Catalog Peer reviewed (Orange level)

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  Potatoes may be canned safely when peeled and cubed. Add hot water to 1-inch headspace. Then, process in a pressure canner. Remember to make altitude adjustments!

  Credit: Diane Tolzman

Potatoes

Canning Vegetables

Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. ...

Sep 2011 | OSU Extension Catalog Peer reviewed (Orange level)

Drying Fruits and Vegetables

Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

Aug 2009 | OSU Extension Catalog Peer reviewed (Orange level)

Freezing Fruits and Vegetables

This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

Jeanne Brandt | Sep 2018 | OSU Extension Catalog Peer reviewed (Orange level)

• Storing Food for Safety & Quality - PNW 612: This publication provides comprehensive information about home storage of food, including pantry staples, meats, vegetables, fruits, leftovers, home-canned food, and food stored for emergencies. Includes detailed tables listing storage times and optimal storage conditions for most kinds of foods.
• Enjoying Home Dried Fruits and Vegetables SP50-587: Dried fruits and vegetables make excellent snack and camping foods, but can also add variety to family meals. This publication offers a variety of recipes that use dried fruits and vegetables.
• Canning Soups - SP50-931: Information on how to safely can soup, including procedure and processing times. Includes recipe for clam chowder base.

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  Boil cored tomatoes for 30 to 60 seconds, then plunge in ice cold water to help remove skins easily.

  Credit: Glenda Hyde
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  An option to enhance flavor of canned salsa is to broil peppers until they blister. Roasting over open flame works well, too.

  Credit: Glenda Hyde
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  Remove the brown papery outer layer, then rinse green tomatillos before you chop them. Pepper should be rinsed well before chopped fresh or broiled for salsa.

  Credit: Glenda Hyde
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  Tasty Tomatillo, Peach and Chili Salsa! Try some!

  Credit: Diane Tolzman
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  We recommend removing the tomato core before blanching. Larger tomatoes can benefit from an "x" cut on the bottom so the skins slip off more easily.

  Credit: Glenda Hyde

Salsa!

Salsa Recipes for Canning

This popular publication has been updated with 5 new scrumptious-yet-simple salsa recipes and enough approved variations to please even the pickiest salsa makers. We've added detail on key ingredients and safety issues to help ...

Jun 2014 | OSU Extension Catalog Peer reviewed (Orange level)

Canning Tomatoes and Tomato Products

Covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water ...

Jeanne Brandt | Apr 2015 | OSU Extension Catalog Peer reviewed (Orange level)

Preserving Tomatillos - SP50-768

How to preserve tomatillos, including harvesting, canning, and making salsa.

Mar 2013 | Publication

• Preserving Cranberries - SP50-929: Publication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for cranberry sauce, salsa, and chutney.
• Preserving Mangoes - SP50-1006: Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.

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  Before canning, visible air bubbles trapped in apple pie filling when filling canning jars should be removed. Gently slide a commercial "bubbler" or a clean, sterilized wooden chopstick or corndog stick along the inside of the jar to an air pocket. This will release the air.

  Credit: Glenda Hyde
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  These apple slices were pre-treated to prevent browning with an ascorbic acid solution, then blanched and kept hot until gently folded into the pie filling mixture for canned apple pie filling. Keeping the ingredients hot and filling the jars quickly prevents spoilage and extends shelflife of canned pie fillings.

  Pretreating to prevent browning is also recommended when canning, dehydrating or freezing apple slices. Blanching is an optional step for drying apples, but may help reduce browning that occurs in storage for some apple varieties.

  Credit: Glenda Hyde
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  Pretreated apples, that have been peeled, halved or quartered, and cored are then sliced flat have been loaded into an electric dehydrator tray. "Flats" are easier and safer to slice on a cutting board and may dry more evenly. "Turn the cut-side down."

  Credit: Glenda Hyde
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  The same tray of apple "flats" dried.

  Photo: Glenda Hyde

Apples

Preserving Apples - SP50-446

Fact sheet provides information on how to preserve apples, including canning, freezing, and drying to make applesauce, pie filling, apple butter and more.

Mar 2018 | Fact Sheet

Preserving Fruit Juices and Apple Cider - SP50-455

Publication includes information on how to preserve fruit juices and apple cider, including preparing, pasteurizing and canning.

Jul 2019 | Publication

Fruit Pie Fillings - SP50-616

Canned fruit fillings are a time saver for year around pie making. The fillings may also be used as toppings on desserts.

Feb 2019 | Publication

• Drying Fruits and Vegetables: Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...
• Canning Fruits: This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.
• Freezing Fruits and Vegetables: This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.
• Making Jams, Jellies and Fruit Spreads - SP50-764: Publication includes important information regarding preserving jams, jellies, preserves and fruit spreads safely.
• Fruit Butters - SP50-304: Publication includes information on making fruit butters - including making the pulp, a basic recipe, cooking, and processing.
• Remaking Soft Jellies - SP50-604: What to do when jam or jelly is too soft? Includes recipe to remake jam/jelly, processing, and storage.
• Jams, Jellies, and Preserves with No Added Pectin - SP 50-777: When making jams, jellies, and preserves from fruits that contain natural pectin, it’s not necessary to add additional pectin. This publication provides basic steps for making fruit spreads without added pectin.
• Low Sugar Jams & Jellies/Fruit Spreads - SP 50-765: Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies and fruit spreads.
• Jams and Jellies: Problems and Solutions - SP50-746: Publications provides information on common problems and solutions when making jam, jelly, and fruit preserves.

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  Canned Oregon peaches and pears are popular in pantries. How about adding something with a twist to liven up your winter menus? Try canning pears in mint or cinnamon flavored syrups or orange juice.

  Credit: Glenda Hyde
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  Syrup blanch sliced pears in mint or cinnamon syrup, or heavy simple syrup before dehydrating.

  Credit: Glenda Hyde
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  When preserving peaches choose freestone (flesh readily separates from the pit). Good varieties for canning include Veteran, Early Elberta, Elberta, Rochester, hale, Alamar, Redglobe, Redhaven, and Sun Crest.

  Credit: Diane Tolzman

Peaches and Pears

Preserving Peaches - SP50-444

Publication provides information on how to preserve peaches, including varieties to use, canning, freezing, drying, pickling, and making jams, jellies, and chutneys.

Aug 2021 | Publication

Preserving Pears - SP50-678

Publication covers how to preserve pears - including varieties, picking, canning, drying, pickling, and making preserves.

Feb 2013 | Publication

Canning Fruits

This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.

Sep 2012 | OSU Extension Catalog Peer reviewed (Orange level)

• Fruit Pie Fillings - SP50-616: Canned fruit fillings are a time saver for year around pie making. The fillings may also be used as toppings on desserts.
• Preserving Asian Pears - SP50-694: Publication provides information on how to preserve Asian Pears, including selection/picking, canning, and drying.
• Drying Fruits and Vegetables: Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...
• Freezing Fruits and Vegetables: This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

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  We have all been waiting for the exceptional summertime flavor of sun-ripened tomatoes. Preserve them now!

  Credit: Glenda Hyde

Tomatoes

Canning Tomatoes and Tomato Products

Covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water ...

Jeanne Brandt | Apr 2015 | OSU Extension Catalog Peer reviewed (Orange level)

Salsa Recipes for Canning

This popular publication has been updated with 5 new scrumptious-yet-simple salsa recipes and enough approved variations to please even the pickiest salsa makers. We've added detail on key ingredients and safety issues to help ...

Jun 2014 | OSU Extension Catalog Peer reviewed (Orange level)

Drying Fruits and Vegetables

Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

Aug 2009 | OSU Extension Catalog Peer reviewed (Orange level)

• Freezing Fruits and Vegetables: This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

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  Has your neighbor been leaving bags of zucchini on your porch?

  Credit: Glenda Hyde

Zucchini

Preserving Summer Squash - SP50-447

How to preserve summer squash/zucchini, including freezing, drying, pickling, and canning. Recipes for zucchini pickles and relish.

Mar 2013 | Publication

Pickling Vegetables

Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

Jeanne Brandt | Aug 2015 | OSU Extension Catalog Peer reviewed (Orange level)

Drying Fruits and Vegetables

Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

Aug 2009 | OSU Extension Catalog Peer reviewed (Orange level)

• Freezing Fruits and Vegetables: This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.
• Salsa Recipes for Canning: This popular publication has been updated with 5 new scrumptious-yet-simple salsa recipes and enough approved variations to please even the pickiest salsa makers. We've added detail on key ingredients and safety issues to help ...

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  Preserve award-quality green beans now while they are abundant and economical.

  Credit: Glenda Hyde

Green Beans

Preserving Green, Italian or Wax Beans - SP50-445

Publication includes information on how to preserve green, Italian, and wax beans, including canning, freezing, drying, and pickling.

Mar 2013 | Publication

Canning Vegetables

Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. ...

Sep 2011 | OSU Extension Catalog Peer reviewed (Orange level)

Pickling Vegetables

Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

Jeanne Brandt | Aug 2015 | OSU Extension Catalog Peer reviewed (Orange level)

• Freezing Fruits and Vegetables: This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.
• Drying Fruits and Vegetables: Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

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  Boost health benefits with berries!

  Credit: Diane Tolzman

Berries

Preserving Berries - SP50-780

Publication provides information on how to preserve berries, including harvesting, canning, freezing and drying.

Mar 2018 | Publication

Preserving Wild Berries and Fruits - SP50-536

Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.

Mar 2018 | Publication

Freezing Fruits and Vegetables

This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

Jeanne Brandt | Sep 2018 | OSU Extension Catalog Peer reviewed (Orange level)

• Canning Fruits: This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.
• Fruit Pie Fillings - SP50-616: Canned fruit fillings are a time saver for year around pie making. The fillings may also be used as toppings on desserts.
• Making Berry Syrups at Home - SP50-632: How to make berry syrup - includes tips on fruit preparation, cooking, processing, and storage.
• Making Jams, Jellies and Fruit Spreads - SP50-764: Publication includes important information regarding preserving jams, jellies, preserves and fruit spreads safely.
• Low Sugar Jams & Jellies/Fruit Spreads - SP 50-765: Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies and fruit spreads.
• Drying Fruits and Vegetables: Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

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  Cherries can be in season all year when preserved.

  Photo: Glenda Hyde

Cherries

Preserving Cherries - SP50-883

Publications provides information on how to preserve cherries, including handling, canning, freezing, drying, and making jams, jellies, and pie fillings.

Feb 2013 | Publication

Canning Fruits

This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.

Sep 2012 | OSU Extension Catalog Peer reviewed (Orange level)

Fruit Pie Fillings - SP50-616

Canned fruit fillings are a time saver for year around pie making. The fillings may also be used as toppings on desserts.

Feb 2019 | Publication

Freezing and Drying Directions

• Freezing Fruits and Vegetables: This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.
• Drying Fruits and Vegetables: Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...
• Making Jams, Jellies and Fruit Spreads - SP50-764: Publication includes important information regarding preserving jams, jellies, preserves and fruit spreads safely.