Publications

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OSU Extension Catalogue has a number of publications that provide comprehensive information related to food safety and food preservation (see below). In addition, we have included publications that are used by our Master Food Preservers for quick reference on a variety of topics, including:

Fruits and Vegetables;
Meat, poultry, game, seafood;
Pickling;
Jams, Jellies, Preserves;
General Canning;
Freezing;
Drying;
Smoking and Curing;
Fruits (specific);
Vegetables (specific); and
Other topics related to home food preservation.

Featured Resource on Food Preservation & Canning

Canning Timer & Checklist App

This app provides abbreviated checklists and a timer to guide users in canning vegetables, fruits, meats and fish. Intended for people with previous canning experience, the app provides reminders of essential steps in the canning process. Download the free Canning Timer and Checklist app: Get...

By Jeanne Brandt | OSU Extension Catalog

Fruits and Vegetables

Canning Vegetables

Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. This bulletin is designed to support the home canner with information...

OSU Extension Catalog

Guardado de vegetales en conserva

Guardar en conserva puede ser una estupenda forma de obtener el beneficio total de los vegetales de su jardín. Cuando se preparan correctamente, los alimentos retienen sus nutrientes y sabor. Si se hace en forma incorrecta, pueden ser mortales, causar enfermedades graves, o simplemente tener mal...

OSU Extension Catalog

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.

OSU Extension Catalog

Guardado de frutas en conserva

Esta publicación explica cómo garantizar tanto la seguridad como la calidad de las frutas frescas guardadas en conserva. Los detalles cubiertos incluyen la selección y la preparación del equipo; la preparación de manzanas, chabacanos (albaricoques), moras, cerezas, duraznos (melocotones), peras y...

OSU Extension Catalog

Canning Tomatoes and Tomato Products

Covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water canners. Provides specific processing recommendations for seven different...

By Jeanne Brandt | OSU Extension Catalog

Elaboración de conservas de tomates y productos de tomates

Se deben usar métodos seguros para el envase de tomates o productos de tomate. Como resultado de nuevos hallazgos de investigación y cambios en las variedades de tomates, las recomendaciones para su conserva han cambiado a través de los años. Esta publicación contiene las recomendaciones actuales....

By Jeanne Brandt | OSU Extension Catalog

Salsa Recipes for Canning

This popular publication has been updated with 5 new scrumptious-yet-simple salsa recipes and enough approved variations to please even the pickiest salsa makers. We've added detail on key ingredients and safety issues to help ensure you and your family enjoy America's favorite condiment. Color...

OSU Extension Catalog

Recetas para el Envasado de Salsas

Esta famosa publicación ha sido actualizada con 5 nuevas recetas de salsa fáciles y sabrosas con suficientes variaciones aprobadas como para complacer hasta a los más exigentes preparadores de salsa. Agregamos detalles sobre ingredientes clave y temas de seguridad para que usted y su familia puedan...

OSU Extension Catalog

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Canned Fruits and Tomatoes: Problems and Solutions - SP50-743

Publication describes common problems and solutions when canning fruit and tomatoes.

Publication

Canned Vegetables: Problems and Solutions - SP50-742

Publication describes common problems and solutions when pressure canning vegetables.

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Fruit Pie Filling - SP50-616

Information on canning and freezing fruit pie fillings. Recipes for apple, cherry and peach pie fillings.

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The Laws of Salsa - SP50-1003

Guidelines for preparing and preserving safe, healthy salsa.

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Meat, Poultry, Game and Seafood

Canning Seafood

This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It includes information on storing live seafood, examining home-canned seafood...

By Jeanne Brandt | OSU Extension Catalog

Canning Smoked Fish at Home

This bulletin gives instructions for lightly smoking fish in preparation for canning and for the canning process itself. Fully smoked fish, in contrast, is too dry and strongly flavored after canning.

OSU Extension Catalog

Canning Meat, Poultry, and Game

Canning meats is made more simple using this easy-to-follow guide! Wonderful and tasty recipes within.

OSU Extension Catalog

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Canning Soups - SP50-931

Information on how to safely can soup, including procedure and processing times. Includes recipe for clam chowder base.

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Summer Sausage Tips - SP50-735

Publication includes tips on making summer sausage - including ingredients, nitrates/nitrites, cooking, and storage.

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Curing and Smoking Poultry Meat - SP50-693

Publication includes information on curing/smoking poultry and meat, including types of cures, preparation, smoking/cooking, and storage.

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Canning Tuna Fact Sheet - SP50-1002

Fact sheet on canning tuna - including handling, processing/pressure canning, and storage.

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Canned Meats, Poultry and Fish: Problems and Solutions - SP50-741

Publication provides information about common problems and solutions when pressure canning meat, poultry, and fish.

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Filleting Tuna for Canning - SP50-739

Publication provides step by step instruction for filleting tuna for canning.

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Pickling

Pickling Fish and Other Aquatic Foods for Home Use

Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook salmon, sturgeon, candle fish, anchovies, sardines, striped bass, and black cod) make the best...

OSU Extension Catalog

Pickling Vegetables

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 | OSU Extension Catalog

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Fermentation - UC Davis 2015

Information on Lacto-fermentation, ingredients, safety, types of ferments, brine, salting, and 2 recipes.

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Low Salt Pickles - SP50-533

Information on how to make low salt pickles, including recipes, preparation, and processing.

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Canned Sauerkraut: Problems and Solutions - SP50-745

Publications describes common problems and solutions when making and canning sauerkraut.

Educational Document

Pickles and Relishes: Problems and Solutions - SP50-744

Publications describes common problems and solutions when making pickles and relishes.

Publication

Flavored Vinegars - SP50-736

Information on making flavored vinegars - includes recipes and facts regarding food safety issues.

Educational Document

Fruit Pickles and Chutney - SP50-757

Publication includes information about fruit pickles and chutney, including ingredients, equipment, preparation, processing and storage. Also several fruit pickle and chutney recipes included.

Publication

Analyzing Pickle Recipes - SP50-464

Fact sheet that describes the things to look in a safe pickle recipe.

Educational Document

Jams, Jellies, Preserves

Jams, Jellies, and Preserves with No Added Pectin - SP 50-777

When making jams, jellies, and preserves from fruits that contain natural pectin, it’s not necessary to add additional pectin. This publication provides basic steps for making fruit spreads without added pectin.

Publication

Low Sugar Jams & Jellies/Fruit Spreads - SP 50-765

Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies and fruit spreads.

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Uncooked Freezer Jam - SP 50-763

Freezer jams are prepared without cooking. The consistency of the jam is not dependent on the cooking process. They are easy to make and use little equipment.

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Canned Lemon Curd - SP50-922

Information how to make, can, and store lemon curd.

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Pectin Facts - SP50-808

Pectin facts - including manufacturer contact information.

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Jams and Jellies: Problems and Solutions - SP50-746

Publications provides information on common problems and solutions when making jam, jelly, and fruit preserves.

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Making Berry Syrups at Home - SP50-632

How to make berry syrup - includes tips on fruit preparation, cooking, processing, and storage.

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Remaking Soft Jellies - SP50-604

What to do when jam or jelly is too soft? Includes recipe to remake jam/jelly, processing, and storage.

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Fruit Butters - SP50-304

Publication includes information on making fruit butters - including making the pulp, a basic recipe, cooking, and processing.

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General Canning

Using and Caring for Your Pressure Canner

Pressure canning is the only safe way to can meat, poultry, seafood, and vegetables. This booklet explains how to keep your pressure canner in top condition and use it safely.

OSU Extension Catalog

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Guidelines of Using an Atmospheric Steam Canner for Home Food Preservation

Information on how to preserve high-acid foods in steam canner.

Fact Sheet

Canning Checklist Bookmarks

Canning Checklist OSU Bookmarks.

By Jeanne Brandt, | Fact Sheet

Pressure Canner Use and Care - SP50-649

Information about the different types and uses of home canners.

Publication

Freezing

Freezing Fruits and Vegetables

This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.

By Jeanne Brandt | OSU Extension Catalog

Home Freezing of Seafood

Explains how stiffening (rigor mortis) and oxidation of unsaturated oils and pigments in freshly caught fish impact frozen fish quality. Describes how to clean and prepare fish (dressed, pan-dressed, steak, and fillet methods), shrimp, crab, clams, and oysters. Suggests methods of wrapping and...

OSU Extension Catalog

Freezing Convenience Foods That You've Prepared at Home

How to prepare home-cooked foods for freezing, preserve food quality in frozen storage, and retain quality during thawing and reheating. Covers baked products and doughs, main dishes and meals, eggs, sandwiches, soups, fruit dishes, vegetable dishes, and desserts and sweets. Includes food safety...

OSU Extension Catalog

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Foods That Do Not Freeze Well - SP 50-766

This fact sheet provides a list of foods with usual use and condition after thawing.

Fact Sheet

If Your Freezer Stops - SP50-470

Tips for keeping food safe when your freezer stops working, and guidelines for determining the safety of food in a freezer that has stopped working.

Publication

Frozen Food Storage Guide - SP50-711

Publication includes a table with recommended storage times for frozen foods.

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Drying

Drying Fruits and Vegetables

Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart gives specific suggestions for drying dozens of different fruits and...

OSU Extension Catalog

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Drying and Roasting Seeds - SP50-534

Information on safely drying and roasting sunflower and pumpkin/squash seeds, including harvesting, roasting, and storing.

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Drying Herbs - SP50-921

Information on herbs, including harvesting, drying methods, storage, and use.

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Smoking and Curing

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.

OSU Extension Catalog

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.

OSU Extension Catalog

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Summer Sausage Tips - SP50-735

Publication includes tips on making summer sausage - including ingredients, nitrates/nitrites, cooking, and storage.

Publication

Curing and Smoking Poultry Meat - SP50-693

Publication includes information on curing/smoking poultry and meat, including types of cures, preparation, smoking/cooking, and storage.

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Preserving Fruits (specific)

Preserving Cranberries - SP50-929

Publication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for sauce, salsa, and chutney.

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Preserving Rhubarb - SP50-882

Publication includes information about rhubarb and how to preserve it - including canning, freezing, drying, pickling, and making jams.

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Preserving Plums and Prunes - SP50-586

Publication gives you information on how to preserve plums and prunes, including varieties to use, canning, freezing, drying, and making jams, jellies, and sauces.

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Preserving Asian Pears - SP50-694

Publication provides information on how to preserve Asian Pears, including selection/picking, canning, and drying.

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Preserving Pears - SP50-678

Publication covers how to preserve pears - including varieties, picking, canning, drying, pickling, and making preserves.

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Preserving Peaches - SP50-444

Publication provides information on how to preserve peaches, including varieties to use, canning, freezing, drying, pickling, and making jams, jellies, and chutneys.

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Preserving Kiwi Fruits - SP50-832

Publication covers how to preserve Kiwi Fruits - including storage, freezing, drying, and making making jam, jelly, and chutney

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Preserving Figs - SP50-648

Publication covers how to preserve figs - including canning, freezing, pickling, and drying.

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Preserving Cherries - SP50-883

Publications provides information on how to preserve cherries, including handling, canning, freezing, drying, and making jams, jellies, and pie fillings.

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Preserving Wild Berries and Fruits - SP50-536

Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.

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Preserving Berries - SP50-780

Publication provides information on how to preserve berries, including harvesting, canning, freezing and drying.

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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

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Preserving Apples - SP50-446

Fact sheet provides information on how to preserve apples, including canning, freezing, and drying

Fact Sheet

Preserving Vegetables (specific)

Horseradish - SP50-793

How to preserve horseradish, including harvesting, making relish, and drying.

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Preserving Tomatillos - SP50-768

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

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Preserving Tomatoes - SP50-920

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

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Preserving Pumpkins and Winter Squash - SP50-767

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

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Preserving Summer Squash - SP50-447

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

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Preserving Peppers - SP50-454

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

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Preserving Mushrooms - SP50-919

How to preserve mushrooms, including canning, freezing, drying, and pickling. Includes a recipe for Marinated Whole Mushrooms.

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Preserving Garlic - SP50-645

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

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Preserving Corn - SP50-443

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

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Preserving Dried Beans - SP50-955

Publication provides information on how to preserve dried beans, including preparation, canning, and recipes.

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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.

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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.

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Other Food Preservation/Food Safety Publications

Making Garlic- and Herb-Infused Oils at Home

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

OSU Extension Catalog

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Canned peppers in glass jar (photo Lynn Ketchum)

Storing Food for Safety & Quality - PNW 612

This publication provides comprehensive information about home storage of food, including pantry staples, meats, vegetables, fruits, leftovers, home-canned food, and food stored for emergencies. Includes detailed tables listing storage times and optimal storage conditions for most kinds of foods.

Online Resource

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

Yogurt Made Simple - FS173E

Publication provides information on how to make yogurt at home.

Publication

Should I Vacuum Package Food at Home? - SP50-603

Things to know about vacuum packaging food, including safety and potential for bacteria to grow

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Safety of Canned Food that Freezes - SP50-695

Guidelines for determining the safety of canned food that has frozen.

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Preserving for Special Diets - SP50-646

This provides the home food preserver information on reducing sugar and/or salt when preserving food for those with special dietary needs.

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Shipping Food Gifts - SP50-933

Instructions and tips for shipping food products as gifts.

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Using Preserved Foods Safely - SP50-494

Guidelines for using preserved foods safely.

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Home Pasteurization of Raw Milk - SP50-932

Raw milk can be a source of dangerous microorganisms that pose serious health risks. Home pasteurization is a good safeguard against possible risk of illness.

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Food Safety Tips for Older Adults - SP50-872

Food safety tips for older adults, who are most susceptible to foodborne illness.

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Food Safety Tips for Pregnant Women, Infants, and Young Children - SP50-838

Food safety tips for pregnant women, infants and young children, who are most susceptible to foodborne illnesses.

Presentation

It Must Have Been Something I Ate - SP50-784

Preventing and recognizing food poisoning. Includes a chart with types of foodborne illnesses.

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Sweeteners: Nutritive and Non-Nutritive - SP50-935

Information on a variety of sweeteners available, including natural and artificial sweeteners.

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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.

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