Home food preservation

Canning foods

Canning Fruits

This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.

Lizann Powers-Hammond, Val Hillers | Apr 2018 | Extension Catalog publication Peer reviewed (Orange level)

Canning tomatoes and tomato products

Get the most out of your tomatoes when you learn how to select and use equipment, complete the canning process, and store your creations safely. This guide includes six delicious recipes to try.

Jeanne Brandt | Jul 2024 | Extension Catalog publication Peer reviewed (Orange level)

Canning Seafood

This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It...

Jeanne Brandt | Nov 2020 | Extension Catalog publication Peer reviewed (Orange level)

Drying or dehydrating foods

Credit: Glenda Hyde (Cropped from original)

Making Jerky at Home Safely

Traditional jerky preparation methods, in which raw meat is dried at about 140 to 155 degrees Fahrenheit won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat.

Laura L. Sant, Carol Hampton, Sandra M. McCurdy | Aug 2020 | Extension Catalog publication Peer reviewed (Orange level)

Credit: Jennifer Alexander, Oregon State University (Cropped from original)

Preserving Foods: Apples (SP 50-446)

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 | Jul 2024 | Article Peer reviewed (Gray level)

Credit: Allie Dearie on Unsplash (Cropped from original)

Drying Herbs (SP 50-921)

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 | Mar 2013 | Article Peer reviewed (Gray level)

Other ways to preserve your harvest or catch

Pickling Vegetables

Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

Jeanne Brandt | Feb 2024 | Extension Catalog publication Peer reviewed (Orange level)

Credit: Glenda Hyde (Cropped from original)

Smoking Fish at Home Safely

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 optimal results.

Barbara Rasco, Carolyn A. Raab, Sandra M. McCurdy, Kenneth S. Hilderbrand, Jr. | Nov 2009 | Extension Catalog publication Peer reviewed (Orange level)

Photo Credit: vm2002 - Adobe Stock (Cropped from original)

Kimchi Basics - SP-1007

Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. The history of kimchi dates back thousands of years and the original name, chimchae, translates to ‘salted vegetables.’

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Credit: Lightfield Studios - stock.adobe.com (Cropped from original)

Making Garlic- and Herb-Infused Oils at Home

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

Barbara Abo, Josh Bevan, Surine Greenway, Beverly Healy, Sandra M. McCurdy, Joe Peutz, Grace Wittman | Oct 2014 | Extension Catalog publication Peer reviewed (Orange level)

Fresh Cheese Made Safely

Queso fresco, a fresh, crumbly, white cheese, can be made at home! Step-by-step process for making this cheese safely included.

Lizann Powers-Hammond | Nov 2019 | Extension Catalog publication Peer reviewed (Orange level)

Latest Resources

• Preserving dry beans: 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.
• 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 Foods: Apples (SP 50-446): 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.