Home Food Preservation

Be safe. Have Fun. Call with canning questions.

Food Safety & Preservation Hotline Open for The Season


The OSU Extension Service Food Safety and Preservation Hotline starts on July 16 and ends on October 12, 2018 (M-F, 9am-4pm). Call 1-800-354-7319 (toll-free)

Guidelines of Using an Atmospheric Steam Canner for Home Food Preservation

Fact Sheet

Information on how to preserve high-acid foods in steam canner.

Canning Checklist Bookmarks

Fact Sheet

Canning Checklist OSU Bookmarks.

Pressure Canner Use and Care - SP50-649


Information about the different types and uses of home canners.

Master Food Preserver - Impact Sheet 2017

Fact Sheet

2017 OSU Master Food Preserver Impact sheet.

County Food Preservation Resource List - 2018


Provides local information about where to get your canning gauge tested as well as resources in your county for buying canning supplies and clear jel.
red phone - hotline

USDA and FDA Food Safety Hotlines

Online Resource

For answers to your food safety questions year round contact:
USDA Meat and Poultry Hotline at 1-888-674-6854
7:00 am – 1:00 pm PST, Monday through Friday
FDA Food Safety Hotline at 1-888-723-3366
7:00 am – 1:00 pm PST, Monday, Wednesday and Friday
Canned peppers in glass jar (photo Lynn Ketchum)

Farm Direct, Value Added: A Resource Guide to Making and Selling Food in Oregon


Value-added foods – jams and jellies, pickles and sauerkraut, syrups – can be a valuable and delicious way for farmers to increase their product offerings and extend the market season. They also meet growing consumer demand for local, farm-direct foods. Making value-added foods requires appropriate recipes and equipment, and sound food safety practices.

This article provides information useful to Oregon farmers who want to make and sell products either (1) direct to consumers under Oregon’s Farm Direct exemption or (2) to restaurants, retailers, distributors, and institutions, and/or sell products not allowed under that exemption.

Summer Sausage Tips - SP50-735


Publication includes tips on making summer sausage - including ingredients, nitrates/nitrites, cooking, and storage.

Curing and Smoking Poultry Meat - SP50-693


Publication includes information on curing/smoking poultry and meat, including types of cures, preparation, smoking/cooking, and storage.

Drying Herbs - SP50-921


Information on herbs, including harvesting, drying methods, storage, and use.