1. Topics
  2. Food

Home food preservation

Photo Credit: Amanda Loman (Cropped from original)

Este contenido ha sido traducido automáticamente. El servicio de Extensión de Oregon State University (OSU) no garantiza la exactitud del texto traducido. Consulte la versión original en inglés para confirmar la información.

Description:

OSU Extension provides trusted, research-based information to help Oregonians preserve food safely and confidently at home. We offer step-by-step guides, tested recipes and hands-on classes covering canning, freezing and drying methods that protect flavor and reduce waste.

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.

Learn more

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.

Learn more
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 | OSU Extension Catalog Peer reviewed (Gray 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 | OSU Extension Catalog Peer reviewed (Gray level)

Canning seafood

Discover research-tested instructions for safely canning fish, clams, crab, oysters and shrimp. Learn about preparation, pressure canning, storage and safety measures.

Jeanne Brandt | Feb 2025 | OSU Extension Catalog

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!

Learn more

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.

View publication
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 | OSU Extension Catalog

Preserving peppers

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 | Jun 2025 | OSU Extension Catalog

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.

View publication
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 | OSU Extension Catalog Peer reviewed (Gray level)

Preserving foods: Apples

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 | Nov 2024 | OSU Extension Catalog

Drying herbs

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 | Jan 2025 | OSU Extension Catalog

See more foods to preserve by drying

Other ways to preserve your harvest or catch

A PNW Extension Publication

PNW 355  |  Revised July 2019, Reviewed 2024
View online: https://extension.oregonstate.edu/catalog/pub/pnw355

Pickling vegetables

Jeanne Brandt
PNW 355
Learn what you need to know to pickle vegetables at home.
Learn what you need to know to safely pickle vegetables at home. Gather the equipment and get tips on packing jars, processing vegetables and storing the results. Includes 17 recipes, processing times for various altitudes and a safety checklist.
Learn what you need to know to pickle vegetables at home. Get tips on packing jars, processing vegetables and storing the results. Includes 17 recipes, processing times for various altitudes and a safety checklist.
View now

© 2019 Published and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914, by the Oregon State University Extension Service, Washington State University Extension, University of Idaho Extension and the U.S. Department of Agriculture cooperating. The three participating Extension services offer educational programs, activities and materials without discrimination on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/ parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.)

Accessibility: This publication will be made available in an accessible alternative format upon request. Please contact [email protected] or 541-737-3311.

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 | OSU Extension Catalog

Kimchi basics

Kimchi is a flavorful mix of fermented vegetables and seasonings that plays an important role in Korean culture. Kimchi dates back thousands of years. Its original name, chimchae, translates to "salted vegetables."

Nellie Oehler | Nov 2024 | OSU Extension Catalog

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 | OSU Extension Catalog

Elaboración Segura del Queso Fresco

Instrucciones—preparación segura a hacer el queso fresco.

Lizann Powers-Hammond | Nov 2019 | OSU Extension Catalog Peer reviewed (Gray level)

See all home food preservation resources

Latest News

OSU Extension meets growing demand for safe home food preservation

Safety-first canning guidance reached 206,574 Oregonians in 2025.

Jared Hibbard-Swanson | Mar 2026 | Impact story

Equipment program expands preservation access in Columbia Gorge

Borrowable dehydrators and canning tools help Gorge residents save money and reduce waste.

Lauren Kraemer | Feb 2026 | Impact story

‘Library of Things’ food preservation collections benefit Oregonians

Library of Things collections provide free equipment rentals to library patrons for limited time periods, allowing bulky or expensive pieces of equipment to circulate through the community to be shared and enjoyed by many residents.

Jared Hibbard-Swanson | Nov 2025 | Impact story

All News

Latest Resources

  • Steam Canners: Using to process high-acid or acidified foods: 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.
  • Flavored Vinegars (SP 50-736): Flavored vinegars are easy and fun to make at home. They can be used in marinades, cooked dishes, salad dressings and even beverages. The vinegars can be made with herbs, garlic, peppers, onions and a variety of fruit.
  • Preserving Asian pears: 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.
Browse all resources

Explore more resources

Upcoming Events

Apr 25

Pressure-Canning Tuna + Refrigerator Pickled Carrots

9:00 am - 2:00 pm Newport, OR
Apr 25

Breads, Grains & Gluten Free Options

10:00 am - 2:00 pm Myrtle Point, OR
May 9

Eugene 2026 Food Preservation Workshop - Pickling & Fermentation - EVENT IS FULL!

10:00 am - 2:00 pm Eugene, OR
May 16

Linn Benton 2026 Food Preservation Classes - Preserving Fruit, Jams, and Jellies

10:00 am - 2:00 pm Corvallis, OR
See All Events

Meet Our Experts

Jared Hibbard-Swanson
Food Security and Safety Manager
Joy Waite-Cusic
Professor of Food Safety Systems, Statewide Specialist for Home Food Safety and Preservation Program
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.

See All Home food preservation Experts
Pregúntale a Extensión

¿Tienes una pregunta? Pregúntale a Extensión

“Pregúntale a Extensión” es una forma de obtener respuestas del Servicio de Extensión de Oregon State University. Contamos con expertos en familia y salud, desarrollo comunitario, alimentación y agricultura, temas costeros, silvicultura, programas para jóvenes y jardinería.

Haganos una pregunta

Is it safe to can kosher or halal meat at home?

P: I’ve heard that cured, corned or brined meats aren’t recommended for pressure canning. Because kosher meat is salted and washed to remove blood, does that make it unsafe to can at home? Does the same apply to halal meat?

R: View answer | View all featured questions

See More Questions