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)

Freezing Fruits and Vegetables

OSU Extension Catalog

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.Print...

Canning Seafood

OSU Extension Catalog

This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It includes information on storing live seafood, examining home-canned seafood...

By Jeanne Brandt

Making Dried Fruit Leather

OSU Extension Catalog

Provides methods for making dried fruit leather.

By Nellie Oehler

Picking and Storing Apples and Pears

OSU Extension Catalog

Provides information about how to pick and store apples and pears.

Storing Pumpkin and Winter Squash at Home

OSU Extension Catalog

All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.

Canned Sauerkraut: Problems and Solutions - SP50-745

Educational Document

Publications describes common problems and solutions when making and canning sauerkraut.