Home food preservation

Canning foods

Canning fruits

This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.

Lizann Powers-Hammond, Val Hillers | Apr 2018 | OSU Extension Catalog Peer reviewed (Orange level)

Canning tomatoes and tomato products

Get the most out of your tomatoes when you learn how to select and use equipment, complete the canning process, and store your creations safely. This guide includes six delicious recipes to try.

Jeanne Brandt | Jul 2024 | OSU Extension Catalog Peer reviewed (Orange level)

Credit: Terri Emrich, Clark County Washington Master Food Preservers (Cropped from original)

Canning seafood

Discover research-tested instructions for safely canning fish, clams, crab, oysters and shrimp. Learn about preparation, pressure canning, storage and safety measures.

Jeanne Brandt | Feb 2025 | OSU Extension Catalog Peer reviewed (Gray level)

Drying or dehydrating foods

Credit: Glenda Hyde (Cropped from original)

Making jerky at home safely

Traditional jerky preparation methods, in which raw meat is dried at about 140 to 155 degrees Fahrenheit 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.

Laura L. Sant, Carol Hampton, Sandra M. McCurdy | Aug 2020 | OSU Extension Catalog Peer reviewed (Orange level)

Credit: Jennifer Alexander, Oregon State University (Cropped from original)

Preserving foods: Apples

Apples lend themselves to preserving whether they're canned, frozen, dried or made into jelly or butter. Here's a how-to guide with recipes for apple sauce, spiced apple rings, apple butter and more.

Nellie Oehler | Nov 2024 | OSU Extension Catalog Peer reviewed (Gray level)

Credit: Allie Dearie on Unsplash (Cropped from original)

Drying herbs

Growing and drying your own herbs ensures that you have a constant fresh supply to use in the kitchen. Dried herbs can keep for up to a year if kept in a cool, dark and dry place. Here's how to dry herbs at home.

Nellie Oehler | Jan 2025 | OSU Extension Catalog Peer reviewed (Gray level)

Other ways to preserve your harvest or catch

Pickling vegetables

Learn what you need to know to pickle vegetables at home. Get tips on packing jars, processing vegetables and storing the results. Includes 17 recipes, processing times for various altitudes and a safety checklist.

Jeanne Brandt | Feb 2024 | OSU Extension Catalog Peer reviewed (Orange level)

Credit: Glenda Hyde (Cropped from original)

Smoking Fish at Home Safely

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.

Barbara Rasco, Carolyn A. Raab, Sandra M. McCurdy, Kenneth S. Hilderbrand, Jr. | Nov 2009 | OSU Extension Catalog Peer reviewed (Orange level)

Photo Credit: vm2002 - Adobe Stock (Cropped from original)

Kimchi basics

Kimchi is a flavorful mix of fermented vegetables and seasonings that plays an important role in Korean culture. Kimchi dates back thousands of years. Its original name, chimchae, translates to "salted vegetables."

Nellie Oehler | Nov 2024 | OSU Extension Catalog Peer reviewed (Gray level)

Credit: Lightfield Studios - stock.adobe.com (Cropped from original)

Making Garlic- and Herb-infused Oils at Home

Describes safe and simple procedures for flavoring oils from spices in your own garden.

Barbara Abo, Josh Bevan, Surine Greenway, Beverly Healy, Sandra M. McCurdy, Joe Peutz, Grace Wittman | Oct 2014 | OSU Extension Catalog Peer reviewed (Orange level)

Fresh Cheese Made Safely

Queso fresco, a fresh, crumbly, white cheese, can be made at home! Step-by-step process for making this cheese safely included.

Lizann Powers-Hammond | Nov 2019 | OSU Extension Catalog Peer reviewed (Orange level)

Latest Resources

• Steam Canners: Using to process high-acid or acidified foods: Foods naturally high in acid — most fruits, pickles and salsas — can be processed in a steam canner. Steam canners require less water but processing time is limited. Here's how to use steam canners for high-acid foods.
• Flavored Vinegars (SP 50-736): Flavored vinegars are easy and fun to make at home. They can be used in marinades, cooked dishes, salad dressings and even beverages. The vinegars can be made with herbs, garlic, peppers, onions and a variety of fruit.
• Preserving Asian pears: Asian pears are usually picked ripe and ready to eat. They'll last about a week at room temperature and up to three months in the refrigerator. They can also be preserved by either canning or drying. Here's how.