1. Topics
  2. Food

Home food preservation

Photo Credit: Amanda Loman (Cropped from original)

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

Latest Resources

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

Benefits of Fermenting Fruits and Vegetables - UC Davis

Short fact sheet explains the benefits of fermented foods and vegetables.

Mar 2022 | Fact Sheet

Browse all resources

Canning Soup

Soups containing vegetables, meat, poultry and seafood can be canned. This article has tips for preserving these soups and meat stocks safely, what ingredients to avoid and a recipe for a chowder base!

Learn more
Photo Credit: Brent Hofacker - Adobe Stock (Cropped from original)

Seasonal preservation

Fruit Pie Fillings for Home Canning

Imagine using home-canned fruits in pies, pastries, parfaits, cobblers, crisps, or even as a topping for pancakes. Recipes for home-canned fruits found here!

Lizann Powers-Hammond | Mar 2021 | Extension Catalog publication Peer reviewed (Orange level)

Drying and Roasting Seeds (SP 50-534)

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.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Filleting Tuna for Canning (SP 50-739)

The “raw pack” method for canning tuna at home does away with cooking the fish beforehand and delivers the unique flavor of tuna cooked in its own juices. Either fresh or frozen tuna can be used.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Canning Tomatoes and Tomato Products

By Jeanne Brandt

This publication covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water canners. Provides specific processing recommendations for seven different styles of home-canned tomatoes and five recipes for tomato and vegetable combinations.

View publication
Photo Credit: lainen - 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

Pandemic leads to unprecedented burst of questions to Ask an Expert tool

Questions have ballooned to 6,625 in the first half of 2020, more than all of the questions answered in 2019.

Kym Pokorny | Jul 29, 2020 | News story

All News

Freezing Fruits and Vegetables

By Tonya Johnson and Jeanne Brandt

This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

View publication
Photo Credit: Africa Studio - Adobe Stock (Cropped from original)

Explore more resources

Upcoming Events

Dec 5

Gifts From the Kitchen

1:00 pm - 4:30 pm Eugene, OR
Jan 20

Pressure Canning 101

10:00 am - 2:00 pm Myrtle Point, OR
Feb 3

Cheesemaking

10:00 am - 2:00 pm Myrtle Point, OR
Feb 29 - Mar 2

Modernizing Home Food Preservation: Western Region Conference

6:00 pm - 12:00 pm Portland, OR
See All Events

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
Image of Glenda Hyde
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

Lauren Kraemer
Associate Professor, Family and Community Health

Contact me with all your health and wellness questions in the Columbia River Gorge.

See All Home food preservation Experts
Ask Extension

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.

Ask us a question

Is there a safe way to can fermented cider?

Q: 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!

A: View answer | View all featured questions

See More Questions