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)

Should I Vacuum Package Food at Home? - SP50-603

Publication

Things to know about vacuum packaging food, including safety and potential for bacteria to grow

Safety of Canned Food that Freezes - SP50-695

Publication

Guidelines for determining the safety of canned food that has frozen.

Preserving for Special Diets - SP50-646

Publication

This provides the home food preserver information on reducing sugar and/or salt when preserving food for those with special dietary needs.

Shipping Food Gifts - SP50-933

Publication

Instructions and tips for shipping food products as gifts.

Using Preserved Foods Safely - SP50-494

Publication

Guidelines for using preserved foods safely.
Canned peppers in glass jar (photo Lynn Ketchum)

Farm Direct, Value Added: A Resource Guide to Making and Selling Food in Oregon

Article

Value-added foods – jams and jellies, pickles and sauerkraut, syrups – can be a valuable and delicious way for farmers to increase their product offerings and extend the market season. They also meet growing consumer demand for local, farm-direct foods. Making value-added foods requires appropriate recipes and equipment, and sound food safety practices.

This article provides information useful to Oregon farmers who want to make and sell products either (1) direct to consumers under Oregon’s Farm Direct exemption or (2) to restaurants, retailers, distributors, and institutions, and/or sell products not allowed under that exemption.

Sweeteners: Nutritive and Non-Nutritive - SP50-935

Publication

Information on a variety of sweeteners available, including natural and artificial sweeteners.

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.

Making Garlic- and Herb-Infused Oils at Home

OSU Extension Catalog

Describes safe and simple procedures for flavoring oils from spices in your own garden.