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)

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

Publication

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

Filleting Tuna for Canning - SP50-739

Publication

Publication provides step by step instruction for filleting tuna for canning.

Canning Smoked Fish at Home

OSU Extension Catalog

This bulletin gives instructions for lightly smoking fish in preparation for canning and for the canning process itself. Fully smoked fish, in contrast, is too dry and strongly flavored after canning.

Smoking Fish at Home Safely

OSU Extension Catalog

This guide succinctly explains how to prepare and preserve any type of fish to use as part of a delicious, safe, and healthy meal. Specific temperatures, quantities, and timings are provided for optimal results.

Pickling Fish and Other Aquatic Foods for Home Use

OSU Extension Catalog

Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook salmon, sturgeon, candle fish, anchovies, sardines, striped bass, and black cod) make the best...