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)

Curing and Smoking Poultry Meat - SP50-693

Publication

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

Making Jerky at Home Safely

OSU Extension Catalog

Traditional jerky preparation methods, in which raw meat is dried at about 140 to 155 degrees Farenheit won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat.

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.

Smoking Fish at Home Safely

OSU Extension Catalog

This guide succinctly explains how to prepare and preserve any type of fish to use as part of a delicious, safe, and healthy meal. Specific temperatures, quantities, and timings are provided for optimal results.