Home food preservation

Announcements

OSU Extension Food Safety and Preservation Hotline

The Hotline (1-800-354-7319) is now open Monday through Friday, 9 AM to 4 PM, through October 13th. Extension certified Master Food Preserver volunteers from Lane and Douglas counties take the calls. Read more...

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Become a Master Food Preserver!

Master Food Preservers are trained and certified volunteers who assist OSU Extension Service in their efforts to provide up-to-date food safety and preservation information to Oregonians. After a comprehensive, hands-on training, volunteers serve as a local community resource providing food preservation information to community members.

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Canning vegetables

Canning can be a great way to get full benefit from your garden vegetables – from asparagus to potatoes. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. See this publication for the home canner to select equipment, prepare and pack appropriate amounts, seal, cool, and store vegetables. Includes a handy guide to processing methods for most commonly canned vegetables, plus some advice on what not to can.

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Photo Credit: Amanda Loman (Cropped from original)

Canning foods

Guardado de frutas en conserva

Esta publicación explica cómo garantizar tanto la seguridad como la calidad de las frutas frescas guardadas en conserva. Los detalles cubiertos incluyen la selección y la preparación del equipo; la preparación de...

Lizann Powers-Hammond, Val Hillers | Mar 2015 | Extension Catalog publication Peer reviewed (Orange level)

Elaboración de conservas de tomates y productos de tomates

Se deben usar métodos seguros para el envase de tomates o productos de tomate. Como resultado de nuevos hallazgos de investigación y cambios en las variedades de tomates, las recomendaciones para su conserva han...

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

Canning Seafood

This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It...

Jeanne Brandt | Nov 2020 | Extension Catalog publication

Learn about canning other foods

Care and operation of your pressure canner

Pressure canning is the only safe way to can meat, poultry, seafood, and vegetables. This booklet explains how to keep your pressure canner in top condition and use it safely.

Also, note dial gauges should be checked for accuracy and overall condition every year prior to the beginning of canning season. Many of our Extension offices provide dial gauges tested for free!

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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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Photo Credit: Africa Studio - Adobe Stock (Cropped from original)

Freezing foods

Home Freezing of Seafood

Explains how stiffening (rigor mortis) and oxidation of unsaturated oils and pigments in freshly caught fish impact frozen fish quality. Describes how to clean and prepare fish (dressed, pan-dressed, steak, and fillet...

Barbara Rasco, Kenneth S. Hildebrand, Jr | Apr 2006 | Extension Catalog publication

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, ...

Carolyn A. Raab, Nellie Oehler | Feb 2016 | Extension Catalog publication

Preserving Peppers (SP 50-454)

With so many varieties of peppers grown in Oregon, it is fortunate that they can be preserved to enjoy all year long by canning, freezing, drying or pickling. Here's a how-to guide for all four preservation methods.

Nellie Oehler | Mar 2013 | Article

See all foods that you can freeze

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 gives specific suggestions for drying dozens of different fruits and vegetables. Covers how to make fruit leathers and gives recipes using dried foods.

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Credit: Amanda Loman (Cropped from original)

Drying or dehydrating foods

La Preparación del Tasajo en Casa de Forma Segura

El tasajo es una fuente de proteína nutritiva, no perecedero, y ligero, pero su preparación requiere mucho cuidado. Si se hace incorrectamente, puede envenenarse a sí mismo o a los demás. Esta publicación le...

Julie Buck, Laura L. Sant, Amy Robertson | Sep 2022 | Extension Catalog publication Peer reviewed (Orange level)

Preserving Foods: Apples (SP 50-446)

Apples lend themselves to preserving whether they're canned, frozen, dried or made into jelly or butter. Here's a how-to guide with recipes for apple sauce, spiced apple rings, apple butter and more.

Nellie Oehler | Feb 2015 | Article

Drying Herbs (SP 50-921)

Growing and drying your own herbs ensures that you have a constant fresh supply to use in the kitchen. Dried herbs can keep for up to a year if kept in a cool, dark and dry place. Here's how to dry herbs at home.

Nellie Oehler | Mar 2013 | Article

See more foods to preserve by drying

Other ways to preserve your harvest or catch

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 | Jul 2019 | Extension Catalog publication

Smoking Fish at Home Safely

This guide succinctly explains how to prepare and preserve any type of fish to use as part of a delicious, safe, and healthy meal. Specific temperatures, quantities, and timings are provided for optimal results.

Barbara Rasco, Carolyn A. Raab, Sandra M. McCurdy, Kenneth S. Hilderbrand, Jr. | Nov 2009 | Extension Catalog publication

Kimchi Basics - SP-1007

Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. The history of kimchi dates back thousands of years and the original name, chimchae, translates to ‘salted vegetables.’

Nellie Oehler | Mar 2020 | Article

Making Garlic- and Herb-Infused Oils at Home

Describes safe and simple procedures for flavoring oils from spices in your own garden.

Barbara Abo, Josh Bevan, Surine Greenway, Beverly Healy, Sandra M. McCurdy, Joe Peutz, Grace Wittman | Oct 2014 | Extension Catalog publication

Elaboración Segura del Queso Fresco

Instrucciones—preparación segura a hacer el queso fresco.

Lizann Powers-Hammond | Nov 2019 | Extension Catalog publication Peer reviewed (Orange level)

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Latest News

OSU Extension Food Safety and Preservation hotline opens for the season

The toll-free hotline, 800-354-7319, runs from 9 a.m. to 4 p.m., Monday through Friday, until Oct. 11.

Chris Branam | Jul 3, 2024 | News story

Culturally respectful food preservation program builds trust in Warm Springs

In 2020, the OSU Extension traditional foods preservation program changed structure to prioritize Tribal leadership and community input by requiring a Tribal member to lead all traditional foods classes.

Olivia Davis | Apr 2024 | Impact story

Hybrid Master Food Preservation certification diversifies volunteer program

The 2023 Master Food Preserver certification course was offered in a hybrid format to improve accessibility of the course.

Jared Hibbard-Swanson | Mar 2024 | Impact story

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Latest Resources

Preserving Pears (SP 50-678): All varieties of pears are good candidates for preserving, but some are better than others for specific uses. Pears are best canned, dried, or made into butters, relishes and chutneys. Freezing pears isn't recommended.
Preserving Asian Pears (SP 50-694): Asian pears are usually picked ripe and ready to eat. They'll last about a week at room temperature and up to three months in the refrigerator. They can also be preserved by either canning or drying. Here's how.
Steam Canners - Using to Process High-Acid or Acidified Foods (SP50-1005): Foods naturally high in acid — most fruits, pickles and salsas — can be processed in a steam canner. Steam canners require less water but processing time is limited. Here's how to use steam canners for high-acid foods.

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Food security

Home food safety and storage

Nutrition and healthy eating

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Garden vegetables and herbs

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Upcoming Events

Jul 27

Buried in Berries: Don't let the berry surplus jam you up!

10:00 am - 12:30 pm Roseburg, OR

Aug 3

Save Your Fork, There's Pie!

9:00 am - 1:00 pm Oregon City, OR

Aug 3

Pressure Canning 101-Simmering Simple Soups: Hands-On

10:00 am - 4:00 pm Central Point, OR

Aug 13

Home Preservation - Fermenting at Home

6:00 pm - 8:00 pm Eugene, OR

Meet Our Experts

Jared Hibbard-Swanson

Food Security and Safety Manager

Glenda Hyde

Associate Professor of Practice, Family and Community Health; OSU Extension Service Extension Disaster Education Network Delegate

Contact me with questions about food safety and preservation, managing stress and emergency/disaster preparedness

Samantha Clayburn

Master Gardener/Master Food Preserver Program Volunteer Coordinator

Contact for food preservation and gardening questions in Coos County.

Buffy Rhoades

Family & Community Health Education Program Assistant

Contact me with questions about food preservation or volunteering in Clackamas County.

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What’s the proper way to make dill pickles?

P: My mother – a long-ago Oregon State University home economics graduate – never processed her dill pickles. She said the salt would preserve them. What's the proper way to make dill pickles, and would processing make them less crisp?

R: View answer | View all featured questions

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