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)

Canned Vegetables: Problems and Solutions - SP50-742


Publication describes common problems and solutions when pressure canning vegetables.

Preserving Summer Squash - SP50-447


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

Preserving Garlic - SP50-645


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

Preserving Corn - SP50-443


Publication includes information on how to preserve corn, including freezing, canning, drying, and pickling. Corn Relish recipe included.

Preserving Green, Italian or Wax Beans - SP50-445


Publication includes information on how to preserve green, Italian, and wax beans, including canning, freezing, drying, and pickling.

Preserving Peas and Edible Pea Pods - SP50-305


Publication includes information on how to preserve peas and edible pods, including varieties to use, freezing, canning, and drying.

Herbs and Vegetables in Oil - SP50-701


It’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.

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