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)

Canning Soups - SP50-931


Information on how to safely can soup, including procedure and processing times. Includes recipe for clam chowder base.

Summer Sausage Tips - SP50-735


Publication includes tips on making summer sausage - including ingredients, nitrates/nitrites, cooking, and storage.

Curing and Smoking Poultry Meat - SP50-693


Publication includes information on curing/smoking poultry and meat, including types of cures, preparation, smoking/cooking, and storage.

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.

Filleting Tuna for Canning - SP50-739


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.

Canning Meat, Poultry, and Game

OSU Extension Catalog

Canning meats is made more simple using this easy-to-follow guide! Wonderful and tasty recipes within.

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