Home food safety and storage

Announcements

Now accepting applications for the Master Food Preserver program

OSU Extension is now accepting applications for the Master Food Preserver (MFP) volunteer program! The MFP volunteer training course will be offered October 3rd to November 18th in a hybrid format that includes online lectures, ... Read more...

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Latest Resources

Five Reasons Behind Kitchen Scrap Repurposing Failures

The internet: abundant with DIY horticulture to be considered with skepticism. Besides geographic conundrums- tomato growing information from Georgia is useless in Klamath Falls- sometimes the information provided is just false. For ...

Nicole Sanchez | Oct 2019 | Article

Understanding and Making Kombucha - Colorado State University

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.

Mar 2020 | Publication

Kimchi Basics - SP-1007

There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechustyle, but region, seasonality, and cultural traditions influence the unique types of kimchi.

Mar 2020 | Publication

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USDA and FDA Food Safety Hotlines

USDA Meat and Poultry Hotline at 1-888-674-6854

Monday-Friday from 10 a.m. to 6 p.m. ET (English or Spanish).

FDA Food Safety Hotline at 1-888-723-3366

10:00 AM - 4:00 PM EST, closed Thursdays 12:30 PM – 1:30 PM EST

Learn more

Featured Resources

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.

Carol Raab | Mar 2013 | Article Peer reviewed (Gray level)

Guidelines for Refrigeration of Foods (SP50-677)

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 | Mar 2020 | Article Peer reviewed (Gray level)

There are Dangers Lurking in Your Flour

Many don’t realize that raw flour can transmit foodborne illnesses. This publication outlines the risks of flour-based crafts and steps you can take to keep people safe.

Stephanie A. Smith, Rachel Beck | Jan 2022 | Extension Catalog publication Peer reviewed (Orange level)

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Survival Basics: Food — How to Stock Up and Prepare for Natural Disasters

By Glenda Hyde Brenda Marty-Jimenez Lynette Black Patrick Corcoran and Lauren Kraemer

Scientists say that a major earthquake could hit the Pacific Northwest in the next 50 years. When disaster strikes, you will need a variety of healthy foods at hand. Being able to feed yourself and your family will help you keep calm, keep an optimistic outlook and make good survival decisions. This resource will help you gather and store life-saving provisions.

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

Latest News

OSU Extension Food Safety and Preservation hotline opens for the season

The toll-free hotline, 800-354-7319, runs from 9 a.m. to 4 p.m., Monday through Friday, from July 10 through Oct. 13.

Chris Branam | Jul 6, 2023 | News story

Extension taps Hibbard-Swanson for new food safety and security position

Jared Hibbard-Swanson is OSU Extension's inaugural program manager for food security and safety.

Chris Branam | Apr 4, 2022 | News story

OSU study finds that using cold water to make 'sprouted' foods lowers the risk of salmonella growth

An Oregon State University study published in 2021 found that soaking raw ingredients – usually grains, nuts or seeds – to make "sprouted" foods lowers the risk of salmonella growth on these increasingly popular healthy snack foods.

Joy Waite-Cusic | Nov 2021 | Impact story

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Become a Master Food Preserver!

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

Learn more

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Local, regional and community food systems

Food security

Home food preservation

Nutrition and healthy eating

Recipes

Family emergency preparedness

Upcoming Events

Sep 30

Tomatoes & Salsa Workshop

10:00 am - 2:00 pm Myrtle Point, OR - Registration closed.

Oct 21

Dehydration Workshop

10:00 am - 2:00 pm Myrtle Point, OR - Registration closed.

Oct 21

Koji Magic: Misco Hands-On, Plus Shio Koji and Amazake Demos

12:00 pm - 4:00 pm Central Point, OR

Meet Our Experts

Cindy Brown

4-H Youth Development

Contact me for questions on 4-H youth development programming in Sherman County as well as healthy living topics such as MyPlate, gardening, food preservation and food storage!

Jared Hibbard-Swanson

Food Security and Safety Manager

Glenda Hyde

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

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

Buffy Rhoades

Family & Community Health Education Program Assistant

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

Have a question? Ask Extension!

Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

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Is my kimchi safe to eat?

Q: 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 ...

A: View answer | View all featured questions

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