Nellie Oehler

Retired

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Content by Nellie Oehler

Preserving peppers

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

Nellie Oehler | Jun 2025 | OSU Extension Catalog

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.

Nellie Oehler | Jun 2025 | OSU Extension Catalog

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.

Nellie Oehler | Jun 2025 | OSU Extension Catalog

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.

Nellie Oehler | Jan 2025 | OSU Extension Catalog

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.

Nellie Oehler | 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

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.

Nellie Oehler, Jared Hibbard-Swanson | 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

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.

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

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.

Nellie Oehler | Jan 2025 | OSU Extension Catalog

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.

Nellie Oehler | Jan 2025 | OSU Extension Catalog

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.

Nellie Oehler | Jan 2025 | OSU Extension Catalog

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.

Nellie Oehler | Dec 2024 | OSU Extension Catalog

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.

Nellie Oehler, Jared Hibbard-Swanson | Dec 2024 | OSU Extension Catalog

Is it possible to microwave an egg?

P: Is it possible to cook an egg in the microwave? Is it safe?

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Play it safe when preserving elderberries

Many people enjoy the taste of elderberries, but beware — all varieties of elderberries are toxic. You need to cook them before you eat them. Learn how to safely process elderberries into delicious, nutritious treats.

Nellie Oehler, Joy Waite-Cusic, Jared Hibbard-Swanson | Nov 2024 | OSU Extension Catalog

Preserving foods: Apples

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

Nellie Oehler | Nov 2024 | OSU Extension Catalog

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.

Nellie Oehler | Nov 2024 | OSU Extension Catalog

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.

Nellie Oehler, Jared Hibbard-Swanson | Nov 2024 | OSU Extension Catalog

Sweeteners: nutritive and non-nutritive

There are many sweeteners available for use in food. Here's a look at different sweeteners, broken down by whether they're nutritive — those that provide calories — or non-nutritive — those with low or zero calories.

Nellie Oehler, Stephanie Polizzi | Nov 2024 | OSU Extension Catalog

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.

Nellie Oehler, Jared Hibbard-Swanson | Sep 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler, Jared Hibbard-Swanson | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | Jul 2024 | OSU Extension Catalog

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.

Nellie Oehler | May 2024 | OSU Extension Catalog

Preserving Asian Pears (SP 50-694)

Asian pears are usually picked ripe and ready to eat. They'll last about a week at room temperature and up to three months in the refrigerator. They can also be preserved by either canning or drying. Here's how.

Nellie Oehler | May 2024 | OSU Extension Catalog

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.

Nellie Oehler | Apr 2024 | OSU Extension Catalog

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.

Nellie Oehler | Apr 2024 | OSU Extension Catalog

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.

Nellie Oehler | Apr 2024 | OSU Extension Catalog

Safety of canned food that freezes

More than pipes can freeze during icy weather. Canned foods stored in unheated storage areas may also freeze. Whether they're still safe to eat will depend on the condition of the can or jar. Here's what to look for.

Nellie Oehler | Apr 2024 | OSU Extension Catalog

Summer Food Safety (SP50-814)

Summer is a time for picnics, camping, celebrations and family gatherings. Foodborne illness is common in the summer because warm temperatures promote the rapid growth of microorganisms.

Nellie Oehler | Apr 2024 | OSU Extension Catalog

Steam Canners - Using to Process High-Acid or Acidified Foods (SP 50-1005)

Foods naturally high in acid — most fruits, pickles and salsas — can be processed in a steam canner. Steam canners require less water but processing time is limited. Here's how to use steam canners for high-acid foods.

Caryn Wheeler, Jared Hibbard-Swanson, Nellie Oehler | Apr 2024 | OSU Extension Catalog

How can I avoid creating added sugar in fruit preserves and jams and jellies?

P: Is there a way I can preserve fresh fruit and not have a syrup that adds additional sugar? Is there a way to make jam and jelly without added sugar?

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Is there a safe way to can fermented cider?

P: We have apple cider that is just starting to ferment. I want to can the cider in glass jars to use throughout the year, and I need a safe technique. Thank you!

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Is my kimchi safe to eat?

P: I have made kimchi twice now, and I am concerned if my latest batch is safe to eat. In my first attempt, my kimchi overflowed the sealed jar during fermentation. On my second attempt, I did two and a half times the ...

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Canning on a glass-top stove?

P: With new glass-top stoves and the few burner styles with sensors built in, what are people doing to heat canners up? I have heard that it is not recommended to use canners on glass-top stoves and that the burner style with sensors takes forever to heat up.

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Sugar-free canning recipes?

P: I'm trying to find approved canning recipes for tomato-based products (marinara, chili, taco sauce, etc.) that do not have sugar in them. Do you know of any? I'm fine with sugar substitutes or without sweeteners.

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Canning with an Instant Pot?

P: I have an Instant Pot Max with a canning feature. Setting up the pot requires entering your altitude. One app that I used says I live at 921 feet, but my landlady says I live at 928 feet. My question is: Which do I use?

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Do you have any Easter egg safety tips?

P: When eating decorated eggs for the Easter holiday, what should I keep in mind to make it safe for my family? Are there alternatives to using the store-bought color dyes?

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How often should I clean my refrigerator and freezer?

P: I just moved into a new apartment and I was wondering how often I should be cleaning out my refrigerator and my freezer. I would like to know recommendations for the actual sanitation of the fridge and how often I should throw away old food. Thank you!

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Can I use poultry leftovers for soup?

P: I am aware that cooked poultry leftovers kept in the fridge should be consumed within three days. If I make a chicken noodle soup on the third day, for example, with the chicken simmering with stock and vegetables, will ...

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