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, ...
Select from over 50 popular foods used in home canning—including vegetables, fruits, meats, jams, jellies, pickles, and seafood—to generate a checklist and timer for processing. This app lets set you set your jar size, pack ...
Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies, and fruit spreads.
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.
Master Food Preservers operate hotline in summer and early fall
Home food preservation is popular in Oregon. But misinformation related to food preservation is widely available, particularly from online sources. There are deadly risks if foods are preserved in unsafe ways.
With the goal of providing safe, research-based information to the community, the Oregon State University Extension Service remains the most trusted and reliable source of food preservation instructions and recipes in the state. That is why well-trained, certified Master Food Preserver volunteers are essential.
The toll-free hotline, 800-354-7319, runs from Monday through Friday 9 a.m. to 4 p.m. from July 12 until October 8.
Q: Are one piece lids approved for water bath canning? I was wanting to switch to one piece plastisol lined canning lids for jam- the continuous thread type not lug. are they acceptable for products sold at farmer's markets or at our farm store?
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