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)

Low Salt Pickles - SP50-533

Publication

Information on how to make low salt pickles, including recipes, preparation, and processing.

Pickles and Relishes: Problems and Solutions - SP50-744

Publication

Publications describes common problems and solutions when making pickles and relishes.

Flavored Vinegars - SP50-736

Educational Document

Information on making flavored vinegars - includes recipes and facts regarding food safety issues.

Fruit Pickles and Chutney - SP50-757

Publication

Publication includes information about fruit pickles and chutney, including ingredients, equipment, preparation, processing and storage. Also several fruit pickle and chutney recipes included.

Pickle Fact Sheet - SP50-466

Publication

Fact sheet about pickles, including types of pickles, ingredients, storing and processing

Analyzing Pickle Recipes - SP50-464

Educational Document

Fact sheet that describes the things to look in a safe pickle recipe.

Pickling Vegetables

OSU Extension Catalog

Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

By Jeanne Brandt

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...

Canned Sauerkraut: Problems and Solutions - SP50-745

Educational Document

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