Food Safety and Storage

USDA

Announcements

Food Safety & Preservation Hotline

Call 1-800-354-7319, open July 16 to October 18, 2019, 9 am – 4 pm (Monday - Friday) Read more...
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Latest Resources

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

Dates on Food Products

Dates on food labels help you judge how long the product will be at top quality (good flavor, texture, odor and nutritional value).

Fact Sheet

Latest News

Idle, uncleaned milk trucks don't compromise the quality of raw milk, OSU study shows

Mar 1, 2018
Raw milk quality isn’t compromised when tanker trucks sit empty and uncleaned for hours between loads, according to new research at Oregon State University.

By Chris Branam | News Story

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

Be safe: Develop good habits from garden to table

Sep 8, 2017
Foodborne illness can come from our homegrown produce

By Kym Pokorny | News Story

Upcoming Events

Meet Our Experts

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Dairy Processing Extension Specialist
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Extension Community Food Systems Specialist
Associate Professor of Practice
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Assistant Professor and Food Safety Extension Specialist

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.

Ask Us a Question

Is canning with fresh lemon juice a safety risk?

I used fresh squeezed lemon and lime juice for canning salsa in water bath. is that ok?

By Jeanne Brandt, | Featured Question