Fruit tree pest management

Home orchardists often consider fruit tree pest management challenging. Sustainable fruit production aims to reduce inputs of water, fertilizer, pesticides and labor. With some specific knowledge, you can manage fruit tree pests in a sustainable way.

Cody Copp, Steve Renquist | Jan 2025 | 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

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.

Carolyn Raab, PhD., R.D, Margy Woodburn, Ph.D. | Jan 2025 | OSU Extension Catalog

Home pasteurization of raw milk

Raw milk can be a source of dangerous microorganisms that pose serious health risks. Home pasteurization kills harmful bacteria and is a good safeguard against the risk of illness. Here's how to do it.

Nellie Oehler | Jan 2025 | OSU Extension Catalog

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.

Nellie Oehler | Jan 2025 | OSU Extension Catalog

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.

Nellie Oehler | Jan 2025 | OSU Extension Catalog