Oregon State University Extension Service

Publications

Featured Catalog resources

OSU Extension Catalog has a number of publications that provide comprehensive information related to food safety and food preservation. These are featured on our topic pages that are organized for the public to see Catalog resources and then browse to find what else they need.

Dried produce must be stored in dry, cool and dark places. High temperatures will cause the quality of dried foods to decline.
Home Food Preservation
Plastic air-tights containers in a pantry containing rice, pasta, flour, and cereal.
Home Food Safety and Storage

Local services and checklists

County Gauge Testing Resources (in English)

Dial gauges should be checked for accuracy and overall condition every year prior to the beginning of canning season. New gauges should also be checked for accuracy before first use. Many of our Extension offices provide dial gauge testing for free! Please note that All American brand gauges should be removed from the lid prior to testing. Click to view or download county specific information.

Home Food Safety and Preservation Program

Canning Timer & Checklist App

Select from over 50 popular foods used in home canning to generate a checklist and timer for processing. This app lets set you set your jar size, pack type, canning method, and elevation. It also reminds you of the steps necessary to prepare jars and canning pots.

Jeanne Brandt | Jun 2023 | OSU Extension Catalog

All Master Food Preserver resources

In addition, we have included publications here that are used by our Master Food Preservers for quick reference on a variety of topics. Note those without SP numbers are usually the Catalog publications.

  • Preserving Foods: Green, Italian or Wax Beans (SP 50-445): Green beans are often a family favorite. For consumption year-round, they can be preserved by canning, freezing, drying and pickling. For best results, select young, tender beans that are free from blemishes.
  • Enjoying home-dried fruits and vegetables: Dried fruits and vegetables make excellent snacks and camping food but can also be added to a variety of both sweet and savory dishes, from fruit pies and cookies to soups and stews. Here are some tips and recipes.
  • The laws of salsa: Making salsa at home is a delicious way to use fresh tomatoes, chilies and onions. There are rules, however, to ensure a safe, healthy and tasty result. Here are the 10 laws of making and canning salsa along with recipes.

  • A PNW Extension Publication

    PNW 664  |  October 2014
    View online: https://extension.oregonstate.edu/catalog/pub/pnw664

    Making Garlic- and Herb-infused Oils at Home

    Barbara Abo, Josh Bevan, Surine Greenway, Beverly Healy, Sandra M. McCurdy, Joe Peutz and Grace Wittman

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

    PNW 664
    View now

    © 2014 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.

  • A PNW Extension Publication

    PNW 612  |  Revised March 2023
    View online: https://extension.oregonstate.edu/catalog/pub/pnw612

    Storing Food for Safety and Quality

    Surine Greenway, Amy Robertson, Joe Peutz and Grace Wittman

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about home storage of food, including pantry staples, meat, vegetables, fruit, leftovers, home-preserved food and food stored for emergencies. Detailed tables conveniently compile a list of storage times and optimal storage conditions for a wide variety of food. Guided by the tips and information provided, you’ll be able to update your pantry more safely and have a better shot at keeping it that way!
    Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
    PNW 612
    View now

    © 2023 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.

  • A PNW Extension Publication

    PNW 397  |  Revised August 2009, Reviewed 2015
    View online: https://extension.oregonstate.edu/catalog/pub/pnw397

    Drying Fruits and Vegetables

    Marilyn Swanson and Sandra M. McCurdy

    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...

    PNW 397
    View now

    © 2009 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.

  • A PNW Extension Publication

    PNW 250  |  Revised April 2009
    View online: https://extension.oregonstate.edu/catalog/pub/pnw250

    You Can Prevent Foodborne Illness

    Val Hillers, Mary Aegerter, PhD, Carolyn Raab, PhD, Sandra McCurdy, PhD and Dong-Hyun Kang, PhD

    What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods...

    PNW 250
    View now

    © 2009 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.

  • A PNW Extension Publication

    PNW 183  |  Revised April 2009
    View online: https://extension.oregonstate.edu/catalog/pub/pnw183

    Pickling Fish and Other Aquatic Foods for Home Use

    Kenneth S. Hildebrand, Jr

    Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook...

    PNW 183
    View now

    © 2009 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.

  • Preserving cherries (SP 50-883): Fresh cherries have been eaten since prehistoric times. Today, preserving them allows their flavor to be enjoyed beyond their all-too-short season. Here's a guide to canning, freezing and drying sweet and sour varieties.
  • Preserving figs: Many types of figs are grown in the Northwest, with some ripening in early summer and others in the fall. They're best when they ripen on the tree. They can be canned, frozen, dried or made into preserves.
  • Preserving kiwifruit: Kiwifruit is native to southeast Asia but is now grown around the world, with some commercial production in the Northwest. Kiwifruit makes great jams, jellies and preserves. You can also freeze and dry kiwi.
  • Preserving peaches: The sweet flavor of summer peaches can be captured for year-round enjoyment through canning, freezing, drying, pickling, and by making them into jams and preserves. Starting with firm, ripe fruit helps to ensure success.
  • Preserving pears: 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: 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.
  • Preserving plums and prunes: Plums and prunes are often confused with one another and understandably so — a prune is a plum that can be satisfactorily dried. Both are excellent candidates for preserving by canning, freezing, drying or making jam.
  • Preserving rhubarb: Rhubarb — that tart, reddish vegetable that's used like a fruit — is most often found in pies and sauces but is quite versatile. It can be canned, frozen, dried and made into jams, chutney, relish and fruit leather.
  • Preserving cranberries: Cranberries have long been a part of the Thanksgiving table. But cranberries aren't just for sauce and juices — they also make nutritious fruit spreads, chutneys, relishes and even ketchup.
  • Preserving fruits: Mangoes: Mangoes have been around for thousands of years and are becoming more and more popular in the U.S. They can add a tropical touch to salsas and chutneys and can be preserved by canning, freezing and drying.
  • Fruit butters: Fruit butters are an old-fashioned spread with less sugar than jams, jellies and other preserves. They can be made from most fruits or mixtures of fruits. Apple is probably the most popular butter, but apricot, peach, pear, plum, fig, quince and crab apple are also suitable.
  • Remaking soft spreads: If your homemade jam or jelly comes out too soft or runny, there are remedies. Reprocessing the jam or jelly with more pectin or acidic fruit juice will firm them up and make them fit for your morning toast.
  • Making berry syrups at home: A variety of syrups can easily be made at home. Juices from fresh or frozen berries, cherries and grapes all make great syrups that can top ice cream or be used in pastries. Here's a how-to guide, from fruit to jar.
  • Jams and jellies: Problems and solutions: Sometimes, homemade jams, jellies and preserves don't turn out as expected. They can be cloudy or runny, too soft or too hard, or have off smells or flavors. Here's a troubleshooting guide for common problems.
  • 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.
  • Preserving foods: berries: Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.
  • Preserving fruits: Wild berries and fruits: Blackberries aren't the only wild berries in Oregon that produce delicious jams, jellies and pies. Salal and Oregon grape berries, huckleberries and gooseberries also can be used for tasty preserves and pies.
  • Preserving for special diets: Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.
  • Uncooked freezer jam: Freezer jams are easy to make because they don't require high-temperature processing and have few ingredients — usually just fruit, sugar, pectin and water. Recipes are simple but require strict adherence.
  • Low-sugar jams & jellies/fruit spreads: For people watching their sugar intake, the amount of sugar called for in traditional recipes for jams and jellies might give them pause. But by using specially modified pectins, sugar can be reduced or eliminated.
  • Preserving foods: Fruit juice and apple cider: Making and preserving fruit juice at home can be easy and economical. Use the juices as breakfast beverages, soft drink substitutes, bases for punch and for making jelly. Here's a guide to making fruit juice at home.

  • A PNW Extension Publication

    PNW 612  |  Revised March 2023
    View online: https://extension.oregonstate.edu/catalog/pub/pnw612

    Storing Food for Safety and Quality

    Surine Greenway, Amy Robertson, Joe Peutz and Grace Wittman

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about home storage of food, including pantry staples, meat, vegetables, fruit, leftovers, home-preserved food and food stored for emergencies. Detailed tables conveniently compile a list of storage times and optimal storage conditions for a wide variety of food. Guided by the tips and information provided, you’ll be able to update your pantry more safely and have a better shot at keeping it that way!
    Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
    PNW 612
    View now

    © 2023 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.

  • Oregon State University Extension Service

    EM 9435  |  August 2024
    View online: https://extension.oregonstate.edu/catalog/pub/em9435

    Preserving dry beans

    Glenda Hyde

    Dry edible bean varieties grow well in home gardens in many regions. Learn about proper ways to preserve various types of bean types and methods.

    Dry edible bean varieties grow well in home gardens in many regions. Learn about proper ways to preserve various types of bean types and methods.
    Dry edible bean varieties grow well in home gardens in many regions. Learn about proper ways to preserve various types of bean types and met
    EM 9435
    View now

    © 2024 Oregon State University. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers 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.

  • Preserving peas and edible pea pods: Sugar snap peas, snow peas and shell peas do well in Oregon home gardens and are good candidates for preserving. Sugar snap and snow peas are best preserved by freezing while shell peas can be canned, frozen or dried.
  • Preserving Corn (SP 50-443): Fresh corn is best eaten as soon as possible after it's picked to savor its sweet flavor. Of course, that's not always possible, so preserving it is often the way to go. Corn can be canned, frozen, dried or pickled.
  • Preserving garlic: Garlic flourishes in the Northwest and takes well to storage and preservation. It can be stored in a cool, dry place for months or preserved by freezing, drying, or storing in wine or oil.
  • Preserving mushrooms: The savory goodness of mushrooms isn't confined to those fresh from the saute pan — they can be preserved by canning, freezing, drying and pickling. Here's a guide to expanding your mushroom repertoire.
  • 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.
  • Preserving summer squash: Any home gardener who has planted summer squash such as zucchini knows that harvests can be prodigious. Although not suitable for canning by themselves, there are several ways to preserve summer squash for later use.
  • Preserving pumpkins and winter squash: Fall and winter squash and pumpkin can be preserved by canning, freezing and drying, and their seeds can be roasted. Squash and pumpkin also can be stored for several months under the right conditions.
  • Preserving tomatillos: The tomatillo, a native of Mexico, looks like a green tomato but its flavor is closer to a tart, green apple. They can be preserved much like tomatoes and used to make salsa verde, the green sauce in many Mexican dishes.
  • Preserving horseradish: Horseradish is well known for its pungency and the zip it adds to food. It can be grown at home but requires cold temperatures in the fall and winter. Here's a guide to growing horseradish and how to preserve it.
  • Preserving Foods: Green, Italian or Wax Beans (SP 50-445): Green beans are often a family favorite. For consumption year-round, they can be preserved by canning, freezing, drying and pickling. For best results, select young, tender beans that are free from blemishes.
  • The laws of salsa: Making salsa at home is a delicious way to use fresh tomatoes, chilies and onions. There are rules, however, to ensure a safe, healthy and tasty result. Here are the 10 laws of making and canning salsa along with recipes.
  • 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.
  • Herbs and vegetables in oil: It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.
  • Pickles for special diets: Salt can be removed from most fresh-pack or "quick" pickles without affecting the safety of the product. The key is to use at least as much vinegar as water or other liquid. Here's a how-to guide with recipes.
  • Preserving for special diets: Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.

  • Oregon State University Extension Service

    EM 9152  |  Published September 2020, Reviewed 2023
    View online: https://extension.oregonstate.edu/catalog/pub/em9152

    Safely Canning Foods: Pressure Canners, Pressure Cookers and Electric Pressure Cookers

    Jeanne Brandt and Nellie Oehler

    This illustrated fact sheet explains the difference between pressure canners, pressure cookers and electric pressure cookers. Pressure canners are recommended for food preservation but pressure...

    EM 9152
    View now

    © 2020 Oregon State University. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers 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.

  • A PNW Extension Publication

    PNW 664  |  October 2014
    View online: https://extension.oregonstate.edu/catalog/pub/pnw664

    Making Garlic- and Herb-infused Oils at Home

    Barbara Abo, Josh Bevan, Surine Greenway, Beverly Healy, Sandra M. McCurdy, Joe Peutz and Grace Wittman

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

    PNW 664
    View now

    © 2014 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.

  • A PNW Extension Publication

    PNW 612  |  Revised March 2023
    View online: https://extension.oregonstate.edu/catalog/pub/pnw612

    Storing Food for Safety and Quality

    Surine Greenway, Amy Robertson, Joe Peutz and Grace Wittman

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about home storage of food, including pantry staples, meat, vegetables, fruit, leftovers, home-preserved food and food stored for emergencies. Detailed tables conveniently compile a list of storage times and optimal storage conditions for a wide variety of food. Guided by the tips and information provided, you’ll be able to update your pantry more safely and have a better shot at keeping it that way!
    Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
    PNW 612
    View now

    © 2023 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.

  • A PNW Extension Publication

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

    Pickling vegetables

    Jeanne Brandt

    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...

    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.
    PNW 355
    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.

  • A PNW Extension Publication

    PNW 421-S  |  Revised September 2022
    View online: https://extension.oregonstate.edu/catalog/pub/pnw421

    El Uso, El Cuidado y el Funcionamiento de su Enlatadora a Presión

    Becky Hutchings and Lizann Powers-Hammond

    El enlatado a presión es la única forma segura de conservar carne, aves de corral, mariscos y verduras en latas. Este folleto describe los diferentes tipos de ollas de presión disponibles, las...

    El enlatado a presión es la única forma segura de conservar carne, aves de corral, mariscos y verduras en latas. Este folleto describe los diferentes tipos de ollas de presión disponibles, las características de seguridad que ofrecen y cómo usarlas, almacenarlas y mantenerlas. Una práctica hoja de inspección para el manómetro, junto con diagramas útiles, le ayudará además a mantener su olla de presión en óptimas condiciones y a utilizarla de manera segura.
    PNW 421-S
    View now

    © 2022 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.

  • Canning equipment: Learn how to choose, use and maintain safe canning equipment, from jars and lids to pressure canners, while avoiding common mistakes. This guide helps you preserve food with confidence and keep your tools in top shape.
  • 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.

  • Oregon State University Extension Service

    EM 9152  |  Published September 2020, Reviewed 2023
    View online: https://extension.oregonstate.edu/catalog/pub/em9152

    Safely Canning Foods: Pressure Canners, Pressure Cookers and Electric Pressure Cookers

    Jeanne Brandt and Nellie Oehler

    This illustrated fact sheet explains the difference between pressure canners, pressure cookers and electric pressure cookers. Pressure canners are recommended for food preservation but pressure...

    EM 9152
    View now

    © 2020 Oregon State University. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers 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.

  • A PNW Extension Publication

    PNW 250  |  Revised April 2009
    View online: https://extension.oregonstate.edu/catalog/pub/pnw250

    You Can Prevent Foodborne Illness

    Val Hillers, Mary Aegerter, PhD, Carolyn Raab, PhD, Sandra McCurdy, PhD and Dong-Hyun Kang, PhD

    What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods...

    PNW 250
    View now

    © 2009 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.

  • Fruit butters: Fruit butters are an old-fashioned spread with less sugar than jams, jellies and other preserves. They can be made from most fruits or mixtures of fruits. Apple is probably the most popular butter, but apricot, peach, pear, plum, fig, quince and crab apple are also suitable.
  • Remaking soft spreads: If your homemade jam or jelly comes out too soft or runny, there are remedies. Reprocessing the jam or jelly with more pectin or acidic fruit juice will firm them up and make them fit for your morning toast.
  • Making berry syrups at home: A variety of syrups can easily be made at home. Juices from fresh or frozen berries, cherries and grapes all make great syrups that can top ice cream or be used in pastries. Here's a how-to guide, from fruit to jar.
  • Jams and jellies: Problems and solutions: Sometimes, homemade jams, jellies and preserves don't turn out as expected. They can be cloudy or runny, too soft or too hard, or have off smells or flavors. Here's a troubleshooting guide for common problems.
  • Pectin Facts (SP 50-808): Pectin is an essential ingredient in making any jam, jelly or other fruit spread. But their make-up and uses vary. Here's a look at the different pectins available to home cooks and how they should be used.
  • Preserving foods: berries: Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.
  • Preserving fruits: Wild berries and fruits: Blackberries aren't the only wild berries in Oregon that produce delicious jams, jellies and pies. Salal and Oregon grape berries, huckleberries and gooseberries also can be used for tasty preserves and pies.
  • Canned Lemon Curd (SP 50-922): Think of lemon curd as the citrus cousin of other fruit jams. It's creamy, tangy and enhances what it touches — cakes, scones, tarts and pastries. All you need to make it are lemons, juice, eggs, butter and sugar.
  • Uncooked freezer jam: Freezer jams are easy to make because they don't require high-temperature processing and have few ingredients — usually just fruit, sugar, pectin and water. Recipes are simple but require strict adherence.
  • Low-sugar jams & jellies/fruit spreads: For people watching their sugar intake, the amount of sugar called for in traditional recipes for jams and jellies might give them pause. But by using specially modified pectins, sugar can be reduced or eliminated.
  • Jams, jellies and preserves with no added pectin: When making jams, jellies and preserves with fruits that contain natural pectin, it's not necessary to add more pectin. Learn how to make fruit spreads without adding pectin, including blackberry, strawberry and fig.
  • Making Jams, Jellies and Fruit Spreads (SP 50-764): Jams, jellies, preserves and marmalades can add zest to meals and are a good way to use fruits that are not suitable for canning and freezing. Here's a look at the basic principles for making them at home.
  • Fruit jam separating?: My jam separates — the fruit goes to top and stays there. What am I doing wrong?
  • Safe canning practices for jam?: My daughter told me she and her friends made strawberry jam that they processed in a dishwasher rather than in a boiling water bath. This sounds dangerous to me, and I wanted to know your opinion.
  • OSU Extension food safety and preservation helpline opens for the season: After Oct. 10, the helpline will remain open and will be checked weekly for voice messages.

  • Oregon State University Extension Service

    EM 9435  |  August 2024
    View online: https://extension.oregonstate.edu/catalog/pub/em9435

    Preserving dry beans

    Glenda Hyde

    Dry edible bean varieties grow well in home gardens in many regions. Learn about proper ways to preserve various types of bean types and methods.

    Dry edible bean varieties grow well in home gardens in many regions. Learn about proper ways to preserve various types of bean types and methods.
    Dry edible bean varieties grow well in home gardens in many regions. Learn about proper ways to preserve various types of bean types and met
    EM 9435
    View now

    © 2024 Oregon State University. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers 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.

  • Drying and roasting seeds: Home cooks can make their own roasted sunflower, pumpkin and squash seeds by following a few simple steps — wash, dry and roast. And they'll keep for a long time if they are frozen or refrigerated.
  • Preserving peas and edible pea pods: Sugar snap peas, snow peas and shell peas do well in Oregon home gardens and are good candidates for preserving. Sugar snap and snow peas are best preserved by freezing while shell peas can be canned, frozen or dried.
  • Preserving Corn (SP 50-443): Fresh corn is best eaten as soon as possible after it's picked to savor its sweet flavor. Of course, that's not always possible, so preserving it is often the way to go. Corn can be canned, frozen, dried or pickled.
  • Preserving garlic: Garlic flourishes in the Northwest and takes well to storage and preservation. It can be stored in a cool, dry place for months or preserved by freezing, drying, or storing in wine or oil.
  • 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.
  • Preserving summer squash: Any home gardener who has planted summer squash such as zucchini knows that harvests can be prodigious. Although not suitable for canning by themselves, there are several ways to preserve summer squash for later use.
  • Preserving pumpkins and winter squash: Fall and winter squash and pumpkin can be preserved by canning, freezing and drying, and their seeds can be roasted. Squash and pumpkin also can be stored for several months under the right conditions.
  • Preserving cherries (SP 50-883): Fresh cherries have been eaten since prehistoric times. Today, preserving them allows their flavor to be enjoyed beyond their all-too-short season. Here's a guide to canning, freezing and drying sweet and sour varieties.
  • Preserving figs: Many types of figs are grown in the Northwest, with some ripening in early summer and others in the fall. They're best when they ripen on the tree. They can be canned, frozen, dried or made into preserves.
  • Preserving kiwifruit: Kiwifruit is native to southeast Asia but is now grown around the world, with some commercial production in the Northwest. Kiwifruit makes great jams, jellies and preserves. You can also freeze and dry kiwi.
  • Preserving peaches: The sweet flavor of summer peaches can be captured for year-round enjoyment through canning, freezing, drying, pickling, and by making them into jams and preserves. Starting with firm, ripe fruit helps to ensure success.
  • Preserving pears: 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: 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.
  • Preserving plums and prunes: Plums and prunes are often confused with one another and understandably so — a prune is a plum that can be satisfactorily dried. Both are excellent candidates for preserving by canning, freezing, drying or making jam.
  • Preserving rhubarb: Rhubarb — that tart, reddish vegetable that's used like a fruit — is most often found in pies and sauces but is quite versatile. It can be canned, frozen, dried and made into jams, chutney, relish and fruit leather.
  • Preserving cranberries: Cranberries have long been a part of the Thanksgiving table. But cranberries aren't just for sauce and juices — they also make nutritious fruit spreads, chutneys, relishes and even ketchup.
  • Preserving fruits: Mangoes: Mangoes have been around for thousands of years and are becoming more and more popular in the U.S. They can add a tropical touch to salsas and chutneys and can be preserved by canning, freezing and drying.
  • 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.
  • 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.
  • Preserving vegetables: Tomatoes: Tomato season is short in Oregon but tomatoes can be made to last year-round by preserving them. There are many options — canning, freezing, drying or making sauce, paste, salsa or catsup. Here's a guide with recipes.
  • Preserving fruits: Wild berries and fruits: Blackberries aren't the only wild berries in Oregon that produce delicious jams, jellies and pies. Salal and Oregon grape berries, huckleberries and gooseberries also can be used for tasty preserves and pies.
  • How do I turn my grapes into raisins?: I want to know the steps to make raisins from grapes I have grown.

  • A PNW Extension Publication

    PNW 183  |  Revised April 2009
    View online: https://extension.oregonstate.edu/catalog/pub/pnw183

    Pickling Fish and Other Aquatic Foods for Home Use

    Kenneth S. Hildebrand, Jr

    Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook...

    PNW 183
    View now

    © 2009 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.

  • Preserving peas and edible pea pods: Sugar snap peas, snow peas and shell peas do well in Oregon home gardens and are good candidates for preserving. Sugar snap and snow peas are best preserved by freezing while shell peas can be canned, frozen or dried.
  • Preserving Corn (SP 50-443): Fresh corn is best eaten as soon as possible after it's picked to savor its sweet flavor. Of course, that's not always possible, so preserving it is often the way to go. Corn can be canned, frozen, dried or pickled.
  • Preserving garlic: Garlic flourishes in the Northwest and takes well to storage and preservation. It can be stored in a cool, dry place for months or preserved by freezing, drying, or storing in wine or oil.
  • Preserving mushrooms: The savory goodness of mushrooms isn't confined to those fresh from the saute pan — they can be preserved by canning, freezing, drying and pickling. Here's a guide to expanding your mushroom repertoire.
  • 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.
  • Preserving summer squash: Any home gardener who has planted summer squash such as zucchini knows that harvests can be prodigious. Although not suitable for canning by themselves, there are several ways to preserve summer squash for later use.
  • Preserving pumpkins and winter squash: Fall and winter squash and pumpkin can be preserved by canning, freezing and drying, and their seeds can be roasted. Squash and pumpkin also can be stored for several months under the right conditions.
  • Preserving cherries (SP 50-883): Fresh cherries have been eaten since prehistoric times. Today, preserving them allows their flavor to be enjoyed beyond their all-too-short season. Here's a guide to canning, freezing and drying sweet and sour varieties.
  • Preserving figs: Many types of figs are grown in the Northwest, with some ripening in early summer and others in the fall. They're best when they ripen on the tree. They can be canned, frozen, dried or made into preserves.
  • Preserving kiwifruit: Kiwifruit is native to southeast Asia but is now grown around the world, with some commercial production in the Northwest. Kiwifruit makes great jams, jellies and preserves. You can also freeze and dry kiwi.
  • Preserving peaches: The sweet flavor of summer peaches can be captured for year-round enjoyment through canning, freezing, drying, pickling, and by making them into jams and preserves. Starting with firm, ripe fruit helps to ensure success.
  • Preserving plums and prunes: Plums and prunes are often confused with one another and understandably so — a prune is a plum that can be satisfactorily dried. Both are excellent candidates for preserving by canning, freezing, drying or making jam.
  • Preserving rhubarb: Rhubarb — that tart, reddish vegetable that's used like a fruit — is most often found in pies and sauces but is quite versatile. It can be canned, frozen, dried and made into jams, chutney, relish and fruit leather.
  • Preserving cranberries: Cranberries have long been a part of the Thanksgiving table. But cranberries aren't just for sauce and juices — they also make nutritious fruit spreads, chutneys, relishes and even ketchup.
  • Preserving fruits: Mangoes: Mangoes have been around for thousands of years and are becoming more and more popular in the U.S. They can add a tropical touch to salsas and chutneys and can be preserved by canning, freezing and drying.
  • Herbs and vegetables in oil: It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.
  • 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.
  • Preserving foods: berries: Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.
  • Preserving fruits: Wild berries and fruits: Blackberries aren't the only wild berries in Oregon that produce delicious jams, jellies and pies. Salal and Oregon grape berries, huckleberries and gooseberries also can be used for tasty preserves and pies.
  • Foods that do not freeze well: Some foods don't take well to freezing: lettuce and cabbage lose texture, egg whites get tough and cooked macaroni becomes mushy. Learn more about which foods to keep out of the freezer.

  • A PNW Extension Publication

    PNW 664  |  October 2014
    View online: https://extension.oregonstate.edu/catalog/pub/pnw664

    Making Garlic- and Herb-infused Oils at Home

    Barbara Abo, Josh Bevan, Surine Greenway, Beverly Healy, Sandra M. McCurdy, Joe Peutz and Grace Wittman

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

    PNW 664
    View now

    © 2014 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.

  • A PNW Extension Publication

    PNW 612  |  Revised March 2023
    View online: https://extension.oregonstate.edu/catalog/pub/pnw612

    Storing Food for Safety and Quality

    Surine Greenway, Amy Robertson, Joe Peutz and Grace Wittman

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about home storage of food, including pantry staples, meat, vegetables, fruit, leftovers, home-preserved food and food stored for emergencies. Detailed tables conveniently compile a list of storage times and optimal storage conditions for a wide variety of food. Guided by the tips and information provided, you’ll be able to update your pantry more safely and have a better shot at keeping it that way!
    Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
    PNW 612
    View now

    © 2023 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.

  • A PNW Extension Publication

    PNW 586  |  April 2006
    View online: https://extension.oregonstate.edu/catalog/pub/pnw586

    Home Freezing of Seafood

    Barbara Rasco and Kenneth S. Hildebrand, Jr

    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...

    PNW 586
    View now

    © 2006 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.

  • A PNW Extension Publication

    PNW 421-S  |  Revised September 2022
    View online: https://extension.oregonstate.edu/catalog/pub/pnw421

    El Uso, El Cuidado y el Funcionamiento de su Enlatadora a Presión

    Becky Hutchings and Lizann Powers-Hammond

    El enlatado a presión es la única forma segura de conservar carne, aves de corral, mariscos y verduras en latas. Este folleto describe los diferentes tipos de ollas de presión disponibles, las...

    El enlatado a presión es la única forma segura de conservar carne, aves de corral, mariscos y verduras en latas. Este folleto describe los diferentes tipos de ollas de presión disponibles, las características de seguridad que ofrecen y cómo usarlas, almacenarlas y mantenerlas. Una práctica hoja de inspección para el manómetro, junto con diagramas útiles, le ayudará además a mantener su olla de presión en óptimas condiciones y a utilizarla de manera segura.
    PNW 421-S
    View now

    © 2022 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.

  • Fermenting fruits and vegetables at home (in English): University of California at Davis Extension Service provides short fact sheets on the benefits, common issues and safety when preparing fermented foods at home.
  • 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."
  • Understanding and Making Kombucha (in English): Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or ‘tea fungus’ due its unique appearance, although it is not a mushroom.
  • Small batch sauerkraut tips: Making small batches of sauerkraut in quart- to gallon-sized jars streamlines the process of transforming cabbage into kraut. It can be prepared, fermented, and then refrigerated and eaten while another batch ferments.
  • 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.
  • Fruit Pickles and Chutney (SP 50-757): Fruit pickles and chutneys are both delicious condiments for meat, poultry, fish and sandwiches, and can be easily made and canned at home. They both bring sweet, sour and spicy components to whatever they touch.
  • Pickle Fact Sheet (SP 50-466): The Pickle Fact Sheet provides what you need to know to pickle vegetables and fruits at home, from selecting the best produce to what type of salt, vinegar and spices to use, plus tips for processing and storing.
  • Preserving Corn (SP 50-443): Fresh corn is best eaten as soon as possible after it's picked to savor its sweet flavor. Of course, that's not always possible, so preserving it is often the way to go. Corn can be canned, frozen, dried or pickled.
  • Preserving garlic: Garlic flourishes in the Northwest and takes well to storage and preservation. It can be stored in a cool, dry place for months or preserved by freezing, drying, or storing in wine or oil.
  • Preserving mushrooms: The savory goodness of mushrooms isn't confined to those fresh from the saute pan — they can be preserved by canning, freezing, drying and pickling. Here's a guide to expanding your mushroom repertoire.
  • 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.
  • Preserving summer squash: Any home gardener who has planted summer squash such as zucchini knows that harvests can be prodigious. Although not suitable for canning by themselves, there are several ways to preserve summer squash for later use.
  • Preserving horseradish: Horseradish is well known for its pungency and the zip it adds to food. It can be grown at home but requires cold temperatures in the fall and winter. Here's a guide to growing horseradish and how to preserve it.
  • Preserving kiwifruit: Kiwifruit is native to southeast Asia but is now grown around the world, with some commercial production in the Northwest. Kiwifruit makes great jams, jellies and preserves. You can also freeze and dry kiwi.
  • Preserving rhubarb: Rhubarb — that tart, reddish vegetable that's used like a fruit — is most often found in pies and sauces but is quite versatile. It can be canned, frozen, dried and made into jams, chutney, relish and fruit leather.
  • Preserving fruits: Mangoes: Mangoes have been around for thousands of years and are becoming more and more popular in the U.S. They can add a tropical touch to salsas and chutneys and can be preserved by canning, freezing and drying.
  • Preserving Foods: Green, Italian or Wax Beans (SP 50-445): Green beans are often a family favorite. For consumption year-round, they can be preserved by canning, freezing, drying and pickling. For best results, select young, tender beans that are free from blemishes.
  • Sauerkraut: Problems and solutions: Homemade sauerkraut can sometimes go wrong — too soft, too slimy, off-color or just plain moldy or rotten. Here's a guide to common problems with homemade sauerkraut and how to address them the next time around.
  • Pickles for special diets: Salt can be removed from most fresh-pack or "quick" pickles without affecting the safety of the product. The key is to use at least as much vinegar as water or other liquid. Here's a how-to guide with recipes.
  • Preserving for special diets: Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.

  • A PNW Extension Publication

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

    Pickling vegetables

    Jeanne Brandt

    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...

    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.
    PNW 355
    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.

  • Summer sausage and deli-style meats: Making summer sausage at home allows you to adapt the ingredients to make it leaner than its commercial counterparts and to adjust the seasonings to tailor the flavor to your liking.
  • Turkey Basics: Turkey is a low-cost, low-fat, nutritious food you can serve year around. But preparing a whole turkey requires care to ensure it's safe and delicious. From thawing, stuffing and roasting, here's how to do it.
  • It Must Have Been Something I Ate! (SP 50-784): Food poisoning is a common cause of illness and is often mistaken for the 24-hour flu. It has many causes with symptoms lasting for a day or a week or more. Here's a primer on food poisoning and how to avoid it.
  • Summer sausage and deli-style meats: Making summer sausage at home allows you to adapt the ingredients to make it leaner than its commercial counterparts and to adjust the seasonings to tailor the flavor to your liking.
  • Canning soup: Homemade soups containing vegetables, beans, meat or seafood can be canned for future use if a few guidelines are followed. Learn how to prepare soups for canning and what can and can't be included.
  • Preserving for special diets: Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.
  • Foods that do not freeze well: Some foods don't take well to freezing: lettuce and cabbage lose texture, egg whites get tough and cooked macaroni becomes mushy. Learn more about which foods to keep out of the freezer.

  • A PNW Extension Publication

    PNW 612  |  Revised March 2023
    View online: https://extension.oregonstate.edu/catalog/pub/pnw612

    Storing Food for Safety and Quality

    Surine Greenway, Amy Robertson, Joe Peutz and Grace Wittman

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about home storage of food, including pantry staples, meat, vegetables, fruit, leftovers, home-preserved food and food stored for emergencies. Detailed tables conveniently compile a list of storage times and optimal storage conditions for a wide variety of food. Guided by the tips and information provided, you’ll be able to update your pantry more safely and have a better shot at keeping it that way!
    Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
    PNW 612
    View now

    © 2023 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.

  • A PNW Extension Publication

    PNW 517  |  Revised August 2022, Reviewed 2023
    View online: https://extension.oregonstate.edu/pub/pnw-517

    Big Game from Hunt to Home

    Dana Sanchez and Joy Waite-Cusic

    Describes techniques to handle game in the field, to butcher, and to store meat.

    Get the most out of your hunting trip by following these safe, meat-handling practices.
    How to bring wild game safely home from the hunt.
    PNW 517
    View now

    © 2022 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.

  • A PNW Extension Publication

    PNW 361  |  Revised March 2018
    View online: https://extension.oregonstate.edu/catalog/pub/pnw361

    Canning Meat, Poultry, and Game

    Lizann Powers-Hammond

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

    PNW 361
    View now

    © 2018 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.

  • A PNW Extension Publication

    PNW 250  |  Revised April 2009
    View online: https://extension.oregonstate.edu/catalog/pub/pnw250

    You Can Prevent Foodborne Illness

    Val Hillers, Mary Aegerter, PhD, Carolyn Raab, PhD, Sandra McCurdy, PhD and Dong-Hyun Kang, PhD

    What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods...

    PNW 250
    View now

    © 2009 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.

  • Fermenting fruits and vegetables at home (in English): University of California at Davis Extension Service provides short fact sheets on the benefits, common issues and safety when preparing fermented foods at home.
  • 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."
  • Dates on food products and what they mean: Dates on food labels help consumers judge how long a product will be at its best quality. Dates are not an indicator of safety and are not required by federal law. Here's a guide to what they mean.
  • Guidelines for refrigeration of foods: Understanding which foods need to be refrigerated and how long they'll keep is crucial to preventing foodborne illness and reducing food waste. Here's a look at what to keep in your refrigerator and for how long.
  • It Must Have Been Something I Ate! (SP 50-784): Food poisoning is a common cause of illness and is often mistaken for the 24-hour flu. It has many causes with symptoms lasting for a day or a week or more. Here's a primer on food poisoning and how to avoid it.
  • 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.
  • If your home freezer stops: Freezer failure can mean the loss of a large investment in food, time and money. Here's a guide to being prepared for freezer failure, what to do if it happens, and which foods you can save and which you should toss.
  • Sauerkraut: Problems and solutions: Homemade sauerkraut can sometimes go wrong — too soft, too slimy, off-color or just plain moldy or rotten. Here's a guide to common problems with homemade sauerkraut and how to address them the next time around.
  • Jams and jellies: Problems and solutions: Sometimes, homemade jams, jellies and preserves don't turn out as expected. They can be cloudy or runny, too soft or too hard, or have off smells or flavors. Here's a troubleshooting guide for common problems.
  • 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.
  • Summer sausage and deli-style meats: Making summer sausage at home allows you to adapt the ingredients to make it leaner than its commercial counterparts and to adjust the seasonings to tailor the flavor to your liking.
  • Herbs and vegetables in oil: It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.
  • Preserving vegetables: Tomatoes: Tomato season is short in Oregon but tomatoes can be made to last year-round by preserving them. There are many options — canning, freezing, drying or making sauce, paste, salsa or catsup. Here's a guide with recipes.
  • Preserving foods: berries: Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.
  • Preserving for special diets: Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.
  • Should I Vacuum Package Food at Home? (SP 50-603): On the surface, vacuum-packing food at home appears to be an effective storage method. But its use is limited — it's not a substitute for canning, refrigeration or freezing and can actually promote harmful bacteria.
  • Foods that do not freeze well: Some foods don't take well to freezing: lettuce and cabbage lose texture, egg whites get tough and cooked macaroni becomes mushy. Learn more about which foods to keep out of the freezer.
  • Uncooked freezer jam: Freezer jams are easy to make because they don't require high-temperature processing and have few ingredients — usually just fruit, sugar, pectin and water. Recipes are simple but require strict adherence.
  • Low-sugar jams & jellies/fruit spreads: For people watching their sugar intake, the amount of sugar called for in traditional recipes for jams and jellies might give them pause. But by using specially modified pectins, sugar can be reduced or eliminated.

  • A PNW Extension Publication

    PNW 664  |  October 2014
    View online: https://extension.oregonstate.edu/catalog/pub/pnw664

    Making Garlic- and Herb-infused Oils at Home

    Barbara Abo, Josh Bevan, Surine Greenway, Beverly Healy, Sandra M. McCurdy, Joe Peutz and Grace Wittman

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

    PNW 664
    View now

    © 2014 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.

  • A PNW Extension Publication

    PNW 612  |  Revised March 2023
    View online: https://extension.oregonstate.edu/catalog/pub/pnw612

    Storing Food for Safety and Quality

    Surine Greenway, Amy Robertson, Joe Peutz and Grace Wittman

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.

    Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about home storage of food, including pantry staples, meat, vegetables, fruit, leftovers, home-preserved food and food stored for emergencies. Detailed tables conveniently compile a list of storage times and optimal storage conditions for a wide variety of food. Guided by the tips and information provided, you’ll be able to update your pantry more safely and have a better shot at keeping it that way!
    Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
    PNW 612
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    © 2023 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.

  • A PNW Extension Publication

    PNW 586  |  April 2006
    View online: https://extension.oregonstate.edu/catalog/pub/pnw586

    Home Freezing of Seafood

    Barbara Rasco and Kenneth S. Hildebrand, Jr

    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...

    PNW 586
    View now

    © 2006 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.

  • A PNW Extension Publication

    PNW 517  |  Revised August 2022, Reviewed 2023
    View online: https://extension.oregonstate.edu/pub/pnw-517

    Big Game from Hunt to Home

    Dana Sanchez and Joy Waite-Cusic

    Describes techniques to handle game in the field, to butcher, and to store meat.

    Get the most out of your hunting trip by following these safe, meat-handling practices.
    How to bring wild game safely home from the hunt.
    PNW 517
    View now

    © 2022 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.

  • A PNW Extension Publication

    PNW 194  |  Revised November 2016, Reviewed 2025
    View online: https://extension.oregonstate.edu/catalog/pub/pnw194

    Canning seafood

    Jeanne Brandt

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

    This publication offers research-tested recommendations for canning seafood, covering fish, clams, crab, oysters and shrimp. It includes step-by-step guidance on preparation, pressure canning, storage and safety measures, such as identifying spoilage and detoxifying underprocessed seafood.
    Learn to safely can seafood with research-based instructions on preparation, pressure canning, storage and spoilage prevention.
    PNW 194
    View now

    © 2016 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.

  • A PNW Extension Publication

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

    Pickling vegetables

    Jeanne Brandt

    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...

    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.
    PNW 355
    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.

  • A PNW Extension Publication

    PNW 238  |  Revised November 2009
    View online: https://extension.oregonstate.edu/catalog/pub/pnw238

    Smoking Fish at Home Safely

    Barbara Rasco, Carolyn A. Raab, Sandra M. McCurdy and Kenneth S. Hilderbrand, Jr.

    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...

    PNW 238
    View now

    © 2009 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.

  • A PNW Extension Publication

    PNW 183  |  Revised April 2009
    View online: https://extension.oregonstate.edu/catalog/pub/pnw183

    Pickling Fish and Other Aquatic Foods for Home Use

    Kenneth S. Hildebrand, Jr

    Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook...

    PNW 183
    View now

    © 2009 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.

  • A PNW Extension Publication

    PNW 361  |  Revised March 2018
    View online: https://extension.oregonstate.edu/catalog/pub/pnw361

    Canning Meat, Poultry, and Game

    Lizann Powers-Hammond

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

    PNW 361
    View now

    © 2018 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.

How to find Spanish resources

Go to the Spanish version of this webpage to see all these resources: https://extension.oregonstate.edu/es/mfp/publications

Or just click on the Español link at the top of the page.

All articles will be translated, but there are some resources on this Spanish version of the web page that are only in English. Look for (en inglés).

From the English version of the web page, also look for (Spanish.....) or Español references with a link. Click the link to see just that resource in Spanish.

Additional resource

National Center for Home Food Preservation (NCHFP) is the leading resource for home food safety and preservation in the USA. Research for these recipes was conducted at the NCHFP or by leading experts and researchers at land-grant universities, including Oregon State University.

Source URL: https://extension.oregonstate.edu/mfp/publications