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)

Pectin Facts - SP50-808


Pectin facts - including manufacturer contact information.

Sweeteners: Nutritive and Non-Nutritive - SP50-935


Information on a variety of sweeteners available, including natural and artificial sweeteners.

Jams and Jellies: Problems and Solutions - SP50-746


Publications provides information on common problems and solutions when making jam, jelly, and fruit preserves.

Making Berry Syrups at Home - SP50-632


How to make berry syrup - includes tips on fruit preparation, cooking, processing, and storage.

Remaking Soft Jellies - SP50-604


What to do when jam or jelly is too soft? Includes recipe to remake jam/jelly, processing, and storage.

Fruit Butters - SP50-304


Publication includes information on making fruit butters - including making the pulp, a basic recipe, cooking, and processing.

Pickles and Relishes: Problems and Solutions - SP50-744


Publications describes common problems and solutions when making pickles and relishes.

Flavored Vinegars - SP50-736

Educational Document

Information on making flavored vinegars - includes recipes and facts regarding food safety issues.

Fruit Pickles and Chutney - SP50-757


Publication includes information about fruit pickles and chutney, including ingredients, equipment, preparation, processing and storage. Also several fruit pickle and chutney recipes included.

Pickle Fact Sheet - SP50-466


Fact sheet about pickles, including types of pickles, ingredients, storing and processing