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Featured Resources

Latest Resources

Preserving Fruit Juices and Apple Cider - SP50-455

Publication includes information on how to preserve fruit juices and apple cider, including preparing, pasteurizing and canning.

Publication

Using Steam Canners - SP50-1005

Naturally high acid foods maybe processed in either a boiling water canner or a steam canner; i.e., fruits, jams, jellies, and pickles. For years steam canners were not recommended but recent research has provided directions for their safe use.

Publication

Fruit Pie Fillings - SP50-616

Canned fruit fillings are a time saver for year around pie making. The fillings may also be used as toppings on desserts.

Publication

Latest News

Oehler to be inducted into National 4-H Hall of Fame

Sep 22, 2017
Longtime youth leader one of 16 honorees from across the country

By Chris Branam | News Story

Get the scoop on storing squash and pumpkins

Sep 23, 2016
Avoid waiting until the first frost to harvest

By Kym Pokorny | News Story

How to dry herbs

Sep 18, 2009
Dried herbs keep their flavor

News Story

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Meet Our Experts

Education Program Assistant
Associate Professor of Practice
Associate Professor of Food Safety Systems, Statewide Specialist for Master Food Preserver Program

Have a Question? Ask an Expert!

Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

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Do soaked grains have more nutrients?

I recall learning that soaking grains before cooking them and using the water in the cooking is a good way to gain more nourishment than cooking without soaking. Please write details about soaking millet especially.

By Patty Case, | Featured Question