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)

Analyzing Pickle Recipes - SP50-464

Educational Document

Fact sheet that describes the things to look in a safe pickle recipe.

Canning Tuna Fact Sheet - SP50-1002


Fact sheet on canning tuna - including handling, processing/pressure canning, and storage.

Canned Meats, Poultry and Fish: Problems and Solutions - SP50-741


Publication provides information about common problems and solutions when pressure canning meat, poultry, and fish.

Canned Fruits and Tomatoes: Problems and Solutions - SP50-743


Publication describes common problems and solutions when canning fruit and tomatoes.

Canned Vegetables: Problems and Solutions - SP50-742


Publication describes common problems and solutions when pressure canning vegetables.

Fruit Pie Filling - SP50-616


Information on canning and freezing fruit pie fillings. Recipes for apple, cherry and peach pie fillings.

The Laws of Salsa - SP50-1003


Guidelines for preparing and preserving safe, healthy salsa.

Horseradish - SP50-793


How to preserve horseradish, including harvesting, making relish, and drying.

Preserving Tomatillos - SP50-768


How to preserve tomatillos, including harvesting, canning, and making salsa.

Preserving Tomatoes - SP50-920


How to preserve tomatoes, including canning, freezing, and drying. Includes recipes for catsups and green tomato pie filling.