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)

Pectin Facts - SP50-808


Pectin facts - including manufacturer contact information.

Canned Fruits and Tomatoes: Problems and Solutions - SP50-743


Publication describes common problems and solutions when canning fruit and tomatoes.

Canned Vegetables: Problems and Solutions - SP50-742


Publication describes common problems and solutions when pressure canning vegetables.

The Laws of Salsa - SP50-1003


Guidelines for preparing and preserving safe, healthy salsa.

Preserving Mushrooms - SP50-919


How to preserve mushrooms, including canning, freezing, drying, and pickling. Includes a recipe for Marinated Whole Mushrooms.

Preserving Cranberries - SP50-929


Publication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for sauce, salsa, and chutney.

Preserving Asian Pears - SP50-694


Publication provides information on how to preserve Asian Pears, including selection/picking, canning, and drying.

Preserving Pears - SP50-678


Publication covers how to preserve pears - including varieties, picking, canning, drying, pickling, and making preserves.