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)

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.

Canned Vegetables: Problems and Solutions - SP50-742

Publication

Publication describes common problems and solutions when pressure canning vegetables.

The Laws of Salsa - SP50-1003

Publication

Guidelines for preparing and preserving safe, healthy salsa.

Preserving Tomatillos - SP50-768

Publication

How to preserve tomatillos, including harvesting, canning, and making salsa.

Preserving Tomatoes - SP50-920

Publication

How to preserve tomatoes, including canning, freezing, and drying. Includes recipes for catsups and green tomato pie filling.

Preserving Pumpkins and Winter Squash - SP50-767

Publication

How to preserve pumpkin/winter squash, including harvesting, storage, canning, freezing, and drying. Includes recipes for pumpkin leather and dried pumpkin seeds.

Preserving Summer Squash - SP50-447

Publication

How to preserve summer squash/zucchini, including freezing, drying, pickling, and canning. Recipes for zucchini pickles and relish.

Preserving Peppers - SP50-454

Publication

How to preserve peppers, including canning, pickling, freezing, drying, and making jelly.

Preserving Garlic - SP50-645

Publication

How to preserve garlic - including harvesting, storage, freezing, drying, and pickling. Recipe for Pickled Garlic include.