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:
Featured Resource on Food Preservation & Canning
OSU Extension CatalogThis 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...
OSU Extension CatalogPressure 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.
Fruits and Vegetables
OSU Extension CatalogCanning 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 CatalogGuardar 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 CatalogThis 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 CatalogEsta 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 CatalogCovers 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...
OSU Extension CatalogSe 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....
OSU Extension CatalogThis 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 CatalogEsta 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...
Meat, Poultry, Game and Seafood
OSU Extension CatalogThis 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...
OSU Extension CatalogThis 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 CatalogPreserving 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 CatalogDescribes 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.
PublicationPublication includes information about fruit pickles and chutney, including ingredients, equipment, preparation, processing and storage. Also several fruit pickle and chutney recipes included.
Jams, Jellies, Preserves
OSU Extension CatalogThis 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.Print...
OSU Extension CatalogExplains 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 CatalogHow 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 CatalogWritten 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...
Smoking and Curing
OSU Extension CatalogTraditional jerky preparation methods, in which raw meat is dried at about 140 to 155 degrees Farenheit 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 CatalogThis 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.
Preserving Fruits (specific)
PublicationPublication provides information on how to preserve peaches, including varieties to use, canning, freezing, drying, pickling, and making jams, jellies, and chutneys.
PublicationPublication gives you information on how to preserve plums and prunes, including varieties to use, canning, freezing, drying, and making jams, jellies, and sauces.
PublicationPublication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for sauce, salsa, and chutney.
Preserving Vegetables (specific)
PublicationHow to preserve pumpkin/winter squash, including harvesting, storage, canning, freezing, and drying. Includes recipes for pumpkin leather and dried pumpkin seeds.
Other Food Preservation/Food Safety Publications
PublicationIt’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.
ArticleValue-added foods – jams and jellies, pickles and sauerkraut, syrups – can be a valuable and delicious way for farmers to increase their product offerings and extend the market season. They also meet growing consumer demand for local, farm-direct foods. Making value-added foods requires appropriate recipes and equipment, and sound food safety practices.
This article provides information useful to Oregon farmers who want to make and sell products either (1) direct to consumers under Oregon’s Farm Direct exemption or (2) to restaurants, retailers, distributors, and institutions, and/or sell products not allowed under that exemption.
PresentationFood safety tips for pregnant women, infants and young children, who are most susceptible to foodborne illnesses.
PublicationRaw milk can be a source of dangerous microorganisms that pose serious health risks. Home pasteurization is a good safeguard against possible risk of illness.