AnnouncementThe 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)
Home Food Preservation
ArticleValue-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.
PublicationIt’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.