Home Food Preservation

Be safe. Have Fun. Call with canning questions.

Food Safety & Preservation Hotline Open for The Season

Announcement

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)

Preserving Pumpkins and Winter Squash - SP50-767

Publication

How to preserve pumpkin/winter squash, including harvesting, storage, canning, freezing, and drying. Includes recipes for pumpkin leather and dried pumpkin seeds.

Preserving Summer Squash - SP50-447

Publication

How to preserve summer squash/zucchini, including freezing, drying, pickling, and canning. Recipes for zucchini pickles and relish.

Preserving Peppers - SP50-454

Publication

How to preserve peppers, including canning, pickling, freezing, drying, and making jelly.

Preserving Mushrooms - SP50-919

Publication

How to preserve mushrooms, including canning, freezing, drying, and pickling. Includes a recipe for Marinated Whole Mushrooms.

Preserving Garlic - SP50-645

Publication

How to preserve garlic - including harvesting, storage, freezing, drying, and pickling. Recipe for Pickled Garlic include.

Preserving Corn - SP50-443

Publication

Publication includes information on how to preserve corn, including freezing, canning, drying, and pickling. Corn Relish recipe included.

Preserving Dried Beans - SP50-955

Publication

Publication provides information on how to preserve dried beans, including preparation, canning, and recipes.

Preserving Green, Italian or Wax Beans - SP50-445

Publication

Publication includes information on how to preserve green, Italian, and wax beans, including canning, freezing, drying, and pickling.

Preserving Peas and Edible Pea Pods - SP50-305

Publication

Publication includes information on how to preserve peas and edible pods, including varieties to use, freezing, canning, and drying.

Herbs and Vegetables in Oil - SP50-701

Publication

It’s important to keep food safety in mind when storing vegetables (such as garlic, mushrooms, chili peppers) or herbs in oil. These low-acid foods can be a source of Clostridium botulinum bacteria, which are found in soil, water, and air. This publication provides recipes and information on safe and proper storage.