1. Programs

Home Food Safety and Preservation Program

Publications

OSU Extension Catalog 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, below:

Featured Resource on Food Preservation & Canning

Canning Timer & Checklist App

Select from over 50 popular foods used in home canning—including vegetables, fruits, meats, jams, jellies, pickles, and seafood—to generate a checklist and timer for processing. This app lets set you set your jar size, pack ...

Jeanne Brandt | Mar 2020 | OSU Extension Catalog Peer reviewed (Orange level)

  • 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. (Spanish: La congelación de frutas y verduras)
  • 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 ...
  • Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.
  • 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.
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.
  • 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,...
  • 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. (Spanish: Guardado de frutas en conserva)
  • You Can Prevent Foodborne Illness: What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods at safe temperatures, avoiding...
  • 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 ...

  • The Laws of Salsa (SP-1003): Making salsa at home is a delicious way to use fresh tomatoes, chilies and onions. There are rules, however, to ensure a safe, healthy and tasty result. Here are the 10 laws of making and canning salsa along with recipes.
  • The Laws of Salsa (SP-1003): Guidelines for preparing and preserving safe, healthy salsas. Recipes included.
  • Enjoying Home Dried Fruits and Vegetables SP50-587: Dried fruits and vegetables make excellent snack and camping foods, but can also add variety to family meals. This publication offers a variety of recipes that use dried fruits and vegetables.
  • Canned Vegetables: Problems and Solutions - SP50-742: Publication describes common problems and solutions when pressure canning vegetables.
  • 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.
  • Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.
  • 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,...
  • Storing Food for Safety and Quality: 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.
  • You Can Prevent Foodborne Illness: What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods at safe temperatures, avoiding...
  • 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 ...
  • 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. (Spanish: Guardado de frutas en conserva)
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.
  • 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. (Spanish: Guardado de frutas en conserva)
  • Fruit Pie Fillings for Home Canning: Imagine using home-canned fruits in pies, pastries, parfaits, cobblers, crisps, or even as a topping for pancakes. Recipes for home-canned fruits found here!
  • 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.
  • 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. (Spanish: Guardado de frutas en conserva)
  • 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 ...
  • 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. (Spanish: La congelación de frutas y verduras)
  • 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,...

  • Preserving Asian Pears (SP 50-694): Asian pears are usually sold ripe and ready to eat or preserve. There are several varieties of Asian pears which vary in flavor, color and texture. The acidity can also vary among varieties. Some can be classified as “low acid.” As a result, precautions must be taken when canning.
  • Preserving Mangoes - SP50-1006: Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.
  • Fruit Butters (SP 50-304): Fruit butters are an old-fashioned spread with less sugar than jams, jellies and other preserves. They can be made from most fruits or mixtures of fruits. Apple is probably the most popular butter, but apricot, peach, pear, plum, fig, quince and crab apple are also suitable.
  • Remaking Soft Jellies (SP 50-604): If your homemade jam or jelly comes out too soft or runny, there are remedies. Reprocessing the jam or jelly with more pectin or acidic fruit juice will firm them up and make them fit for your morning toast.
  • Jams and Jellies: Problems and Solutions (SP 50-746): Sometimes, homemade jams, jellies and preserves don't turn out as expected. They can be cloudy or runny, too soft or too hard, or have off smells or flavors. Here's a troubleshooting guide for common problems.
  • Preserving Foods: Apples (SP 50-446): 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.
  • Preserving Foods: Berries (SP 50-780): Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.
  • Preserving Fruits: Wild Berries and Fruits (SP 50-536): Blackberries aren't the only wild berries in Oregon that produce delicious jams, jellies and pies. Salal and Oregon grape berries, huckleberries and gooseberries also can be used for tasty preserves and pies.
  • Preserving for Special Diets (SP 50-646): Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.
  • Fruit Pie Fillings (SP 50-616): Making and canning your own fruit pie fillings is a time-saver for making pies year-round. Each quart of canned filling makes one 8- or 9-inch pie. Fillings can also be used as toppings on other desserts.
  • Uncooked Freezer Jam (SP 50-763): Freezer jams are easy to make because they don't require high-temperature processing and have few ingredients — usually just fruit, sugar, pectin and water. Recipes are simple but require strict adherence.
  • Low-Sugar Jams & Jellies/Fruit Spreads (SP 50-765): For people watching their sugar intake, the amount of sugar called for in traditional recipes for jams and jellies might give them pause. But by using specially modified pectins, sugar can be reduced or eliminated.
  • Preserving Foods: Fruit Juice & Apple Cider (SP 50-455): Making and preserving fruit juice at home can be easy and economical. Use the juices as breakfast beverages, soft drink substitutes, bases for punch and for making jelly. Here's a guide to making fruit juice at home.
  • 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.
  • Preserving Cranberries - SP50-929: Publication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for cranberry sauce, salsa, and chutney.
  • Preserving Rhubarb - SP50-882: Publication includes information about rhubarb and how to preserve it - including canning, freezing, drying, pickling, and making jams.
  • 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.
  • Preserving Asian Pears - SP50-694: Publication provides information on how to preserve Asian Pears, including selection/picking, canning, and drying.
  • Preserving Pears - SP50-678: Publication covers how to preserve pears - including varieties, picking, canning, drying, pickling, and making preserves.
  • 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.
  • Preserving Kiwi Fruits - SP50-832: Publication covers how to preserve Kiwi Fruits - including storage, freezing, drying, and making making jam, jelly, and chutney
  • Preserving Figs - SP50-648: Publication covers how to preserve figs - including canning, freezing, pickling, and drying.
  • Preserving Cherries - SP50-883: Publications provides information on how to preserve cherries, including handling, canning, freezing, drying, and making jams, jellies, and pie fillings.
  • Preserving Wild Berries and Fruits - SP50-536: Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.
  • Preserving Berries - SP50-780: Publication provides information on how to preserve berries, including harvesting, canning, freezing and drying.
  • Preserving Apples - SP50-446: Fact sheet provides information on how to preserve apples, including canning, freezing, and drying to make applesauce, pie filling, apple butter and more.
  • 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,...
  • Storing Food for Safety and Quality: 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.
  • 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. (Spanish: Guardado de frutas en conserva)
  • 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 ... (Spanish: Elaboración de conservas de tomates y productos de tomates)
  • 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 ... (Spanish: Recetas de salsa para guardar en conserva)
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.
  • 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.
  • Safely Canning Foods: Pressure Canners, Pressure Cookers and Electric Pressure Cookers: This illustrated fact sheet explains the difference between pressure canners, pressure cookers and electric pressure cookers. Pressure canners are recommended for food preservation but pressure cookers and electric pressure cookers are not.
  • Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.
  • 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.
  • 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. (Spanish: La congelación de frutas y verduras)
  • 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,...
  • 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 ... (Spanish: Recetas de salsa para guardar en conserva)
  • 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 ...

  • Preserving Foods: Green, Italian or Wax Beans (SP 50-445): Green beans are often a family favorite. For consumption year-round, they can be preserved by canning, freezing, drying and pickling. For best results, select young, tender beans that are free from blemishes.
  • The Laws of Salsa (SP-1003): Guidelines for preparing and preserving safe, healthy salsas. Recipes included.
  • Drying Herbs (SP 50-921): 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.
  • Herbs and Vegetables in Oil (SP 50-701): It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.
  • Low-Salt Pickles (SP 50-533): Salt can be removed from most fresh-pack or "quick" pickles without affecting the safety of the product. The key is to use at least as much vinegar as water or other liquid. Here's a how-to guide with recipes.
  • Preserving for Special Diets (SP 50-646): Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.
  • Horseradish - SP50-793: How to preserve horseradish, including harvesting, making relish, and drying.
  • Preserving Tomatillos - SP50-768: How to preserve tomatillos, including harvesting, canning, and making salsa.
  • 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.
  • Preserving Summer Squash - SP50-447: How to preserve summer squash/zucchini, including freezing, drying, pickling, and canning. Recipes for zucchini pickles and relish.
  • Preserving Peppers - SP50-454: How to preserve peppers, including canning, pickling, freezing, drying, and making jelly.
  • Preserving Mushrooms - SP50-919: How to preserve mushrooms, including canning, freezing, drying, and pickling. Includes a recipe for Marinated Whole Mushrooms.
  • Preserving Garlic - SP50-645: How to preserve garlic - including harvesting, storage, freezing, drying, and pickling. Recipe for Pickled Garlic include.
  • Preserving Corn - SP50-443: Publication includes information on how to preserve corn, including freezing, canning, drying, and pickling. Corn Relish recipe included.
  • Preserving Dried Beans - SP50-955: Publication provides information on how to preserve dried beans, including preparation, canning, and recipes.
  • 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.
  • Safely Canning Foods: Pressure Canners, Pressure Cookers and Electric Pressure Cookers: This illustrated fact sheet explains the difference between pressure canners, pressure cookers and electric pressure cookers. Pressure canners are recommended for food preservation but pressure cookers and electric pressure cookers are not.
  • Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.
  • 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. (Spanish: La congelación de frutas y verduras)
  • 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,...
  • Storing Food for Safety and Quality: 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.
  • 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 ... (Spanish: Recetas de salsa para guardar en conserva)
  • 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.
  • 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 ... (Spanish: Elaboración de conservas de tomates y productos de tomates)
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.

  • Fruit Butters (SP 50-304): Fruit butters are an old-fashioned spread with less sugar than jams, jellies and other preserves. They can be made from most fruits or mixtures of fruits. Apple is probably the most popular butter, but apricot, peach, pear, plum, fig, quince and crab apple are also suitable.
  • Remaking Soft Jellies (SP 50-604): If your homemade jam or jelly comes out too soft or runny, there are remedies. Reprocessing the jam or jelly with more pectin or acidic fruit juice will firm them up and make them fit for your morning toast.
  • Jams and Jellies: Problems and Solutions (SP 50-746): Sometimes, homemade jams, jellies and preserves don't turn out as expected. They can be cloudy or runny, too soft or too hard, or have off smells or flavors. Here's a troubleshooting guide for common problems.
  • Pectin Facts (SP 50-808): Pectin is an essential ingredient in making any jam, jelly or other fruit spread. But their make-up and uses vary. Here's a look at the different pectins available to home cooks and how they should be used.
  • Preserving Foods: Berries (SP 50-780): Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.
  • Preserving Fruits: Wild Berries and Fruits (SP 50-536): Blackberries aren't the only wild berries in Oregon that produce delicious jams, jellies and pies. Salal and Oregon grape berries, huckleberries and gooseberries also can be used for tasty preserves and pies.
  • Uncooked Freezer Jam (SP 50-763): Freezer jams are easy to make because they don't require high-temperature processing and have few ingredients — usually just fruit, sugar, pectin and water. Recipes are simple but require strict adherence.
  • Low-Sugar Jams & Jellies/Fruit Spreads (SP 50-765): For people watching their sugar intake, the amount of sugar called for in traditional recipes for jams and jellies might give them pause. But by using specially modified pectins, sugar can be reduced or eliminated.
  • Jams, Jellies and Preserves With No Added Pectin (SP 50-777): When making jams, jellies and preserves with fruits that contain natural pectin, it's not necessary to add more pectin. Learn how to make fruit spreads without adding pectin, including blackberry, strawberry and fig.
  • Making Jams, Jellies and Fruit Spreads (SP 50-764): Jams, jellies, preserves and marmalades can add zest to meals and are a good way to use fruits that are not suitable for canning and freezing. Here's a look at the basic principles for making them at home.
  • Making Jams, Jellies and Fruit Spreads - SP50-764: Publication includes important information regarding preserving jams, jellies, preserves and fruit spreads safely.
  • 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.
  • 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.
  • 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.
  • Canned Lemon Curd - SP50-922: Information how to make, can, and store lemon curd.
  • Pectin Facts - SP50-808: Pectin facts - including manufacturer contact information.
  • Jams and Jellies: Problems and Solutions - SP50-746: Publications provides information on common problems and solutions when making jam, jelly, and fruit preserves.
  • Making Berry Syrups at Home - SP50-632: How to make berry syrup - includes tips on fruit preparation, cooking, processing, and storage.
  • Remaking Soft Jellies - SP50-604: What to do when jam or jelly is too soft? Includes recipe to remake jam/jelly, processing, and storage.
  • Fruit Butters - SP50-304: Publication includes information on making fruit butters - including making the pulp, a basic recipe, cooking, and processing.
  • 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 ...
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.
  • 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. (Spanish: La Preparación del Tasajo en Casa de Forma Segura)
  • 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 ...

  • Preserving Dried Beans (SP 50-955): Dried beans are inexpensive and nutritious, and canning them at home ensures a year-round supply. Here's a how-to guide for canning beans along with recipes for baked beans, beans with tomato or molasses sauce, and bean soup.
  • Preserving Mangoes - SP50-1006: Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.
  • Drying Herbs (SP 50-921): 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.
  • Preserving Foods: Apples (SP 50-446): 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.
  • Preserving Vegetables: Tomatoes (SP 50-920): Tomato season is short in Oregon but tomatoes can be made to last year-round by preserving them. There are many options — canning, freezing, drying or making sauce, paste, salsa or catsup. Here's a guide with recipes.
  • Preserving Tomatoes - SP50-920: Tomatoes may be canned by themselves or in combination with other vegetables or meat (such as salsa, sauces and catsup or spaghetti sauce). It’s important to use safe procedures when canning tomatoes and tomato products. Laboratory-tested methods must be used to destroy microorganisms that cause spoilage.
  • Drying and Roasting Seeds - SP50-534: Information on safely drying and roasting sunflower and pumpkin/squash seeds, including harvesting, roasting, and storing.
  • Drying Herbs - SP50-921: Information on herbs, including harvesting, drying methods, storage, and use.
  • 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.
  • Preserving Summer Squash - SP50-447: How to preserve summer squash/zucchini, including freezing, drying, pickling, and canning. Recipes for zucchini pickles and relish.
  • Preserving Peppers - SP50-454: How to preserve peppers, including canning, pickling, freezing, drying, and making jelly.
  • Preserving Garlic - SP50-645: How to preserve garlic - including harvesting, storage, freezing, drying, and pickling. Recipe for Pickled Garlic include.
  • Preserving Corn - SP50-443: Publication includes information on how to preserve corn, including freezing, canning, drying, and pickling. Corn Relish recipe included.
  • 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.
  • Preserving Cranberries - SP50-929: Publication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for cranberry sauce, salsa, and chutney.
  • Preserving Rhubarb - SP50-882: Publication includes information about rhubarb and how to preserve it - including canning, freezing, drying, pickling, and making jams.
  • 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.
  • Preserving Asian Pears - SP50-694: Publication provides information on how to preserve Asian Pears, including selection/picking, canning, and drying.
  • Preserving Pears - SP50-678: Publication covers how to preserve pears - including varieties, picking, canning, drying, pickling, and making preserves.
  • 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.
  • Preserving Kiwi Fruits - SP50-832: Publication covers how to preserve Kiwi Fruits - including storage, freezing, drying, and making making jam, jelly, and chutney
  • Preserving Figs - SP50-648: Publication covers how to preserve figs - including canning, freezing, pickling, and drying.
  • Preserving Cherries - SP50-883: Publications provides information on how to preserve cherries, including handling, canning, freezing, drying, and making jams, jellies, and pie fillings.
  • Preserving Wild Berries and Fruits - SP50-536: Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.
  • Preserving Berries - SP50-780: Publication provides information on how to preserve berries, including harvesting, canning, freezing and drying.
  • Preserving Apples - SP50-446: Fact sheet provides information on how to preserve apples, including canning, freezing, and drying to make applesauce, pie filling, apple butter and more.
  • 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. (Spanish: La Preparación del Tasajo en Casa de Forma Segura)
  • 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 ...
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.
  • 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), ...
  • 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. (Spanish: La congelación de frutas y verduras)
  • 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,...
  • 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.
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.
  • Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.

  • Preserving Mangoes - SP50-1006: Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.
  • Herbs and Vegetables in Oil (SP 50-701): It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.
  • Preserving Foods: Apples (SP 50-446): 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.
  • Preserving Foods: Berries (SP 50-780): Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.
  • Preserving Tomatoes - SP50-920: Tomatoes may be canned by themselves or in combination with other vegetables or meat (such as salsa, sauces and catsup or spaghetti sauce). It’s important to use safe procedures when canning tomatoes and tomato products. Laboratory-tested methods must be used to destroy microorganisms that cause spoilage.
  • Foods That Do Not Freeze Well (SP 50-766): Some foods don't take well to freezing: lettuce and cabbage lose texture, egg whites get tough and cooked macaroni becomes mushy. Learn more about which foods to keep out of the freezer.
  • Foods That Do Not Freeze Well - SP 50-766: This fact sheet provides a list of foods with usual use and condition after thawing.
  • Frozen Food Storage Guide - SP50-711: Publication includes a table with recommended storage times for frozen foods.
  • 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.
  • Preserving Summer Squash - SP50-447: How to preserve summer squash/zucchini, including freezing, drying, pickling, and canning. Recipes for zucchini pickles and relish.
  • Preserving Peppers - SP50-454: How to preserve peppers, including canning, pickling, freezing, drying, and making jelly.
  • Preserving Mushrooms - SP50-919: How to preserve mushrooms, including canning, freezing, drying, and pickling. Includes a recipe for Marinated Whole Mushrooms.
  • Preserving Garlic - SP50-645: How to preserve garlic - including harvesting, storage, freezing, drying, and pickling. Recipe for Pickled Garlic include.
  • Preserving Corn - SP50-443: Publication includes information on how to preserve corn, including freezing, canning, drying, and pickling. Corn Relish recipe included.
  • 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.
  • Preserving Cranberries - SP50-929: Publication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for cranberry sauce, salsa, and chutney.
  • Preserving Rhubarb - SP50-882: Publication includes information about rhubarb and how to preserve it - including canning, freezing, drying, pickling, and making jams.
  • 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.
  • Preserving Asian Pears - SP50-694: Publication provides information on how to preserve Asian Pears, including selection/picking, canning, and drying.
  • Preserving Pears - SP50-678: Publication covers how to preserve pears - including varieties, picking, canning, drying, pickling, and making preserves.
  • 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.
  • Preserving Kiwi Fruits - SP50-832: Publication covers how to preserve Kiwi Fruits - including storage, freezing, drying, and making making jam, jelly, and chutney
  • Preserving Figs - SP50-648: Publication covers how to preserve figs - including canning, freezing, pickling, and drying.
  • Preserving Cherries - SP50-883: Publications provides information on how to preserve cherries, including handling, canning, freezing, drying, and making jams, jellies, and pie fillings.
  • Preserving Wild Berries and Fruits - SP50-536: Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.
  • Preserving Berries - SP50-780: Publication provides information on how to preserve berries, including harvesting, canning, freezing and drying.
  • Preserving Apples - SP50-446: Fact sheet provides information on how to preserve apples, including canning, freezing, and drying to make applesauce, pie filling, apple butter and more.
  • Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.
  • 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. (Spanish: La congelación de frutas y verduras)
  • 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,...
  • Storing Food for Safety and Quality: 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.
  • 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), ...
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.
  • 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.
  • 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 ...
  • Guide to Using and Caring for your Electric Pressure Cooker: An electric programmable pressure cooker (EPPC) helps you to serve meals in a matter of minutes. Learn how to operate and take care of these versatile, one-pot wonders in this wide-ranging PNW publication. Along with providing ...
  • 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.

  • 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.

  • Curing and Smoking Poultry Meat (SP 50-693): Cured and smoked poultry, especially smoked turkey, is popular during the holidays, especially Thanksgiving. Curing and smoking impart a delicate flavor and pink color to poultry. Here's a DIY guide to smoking poultry.
  • Summer Sausage & Deli-Style Meats (SP 50-735): Making summer sausage at home allows you to adapt the ingredients to make it leaner than its commercial counterparts and to adjust the seasonings to tailor the flavor to your liking.
  • 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.
  • Big Game from Hunt to Home: Describes techniques to handle game in the field, to butcher, and to store meat.
  • 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. (Spanish: La Preparación del Tasajo en Casa de Forma Segura)
  • Canning Meat, Poultry, and Game: Canning meats is made more simple using this easy-to-follow guide! Wonderful and tasty recipes within.
  • 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 ...
  • 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.
  • 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.
  • You Can Prevent Foodborne Illness: What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods at safe temperatures, avoiding...
  • 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,...

  • 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.
  • You Can Prevent Foodborne Illness: What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods at safe temperatures, avoiding...
  • Safely Canning Foods: Pressure Canners, Pressure Cookers and Electric Pressure Cookers: This illustrated fact sheet explains the difference between pressure canners, pressure cookers and electric pressure cookers. Pressure canners are recommended for food preservation but pressure cookers and electric pressure cookers are not.
  • 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.
  • Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.
  • Big Game from Hunt to Home: Describes techniques to handle game in the field, to butcher, and to store meat.
  • Canning Meat, Poultry, and Game: Canning meats is made more simple using this easy-to-follow guide! Wonderful and tasty recipes within.
  • 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 ...
  • 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 ... (Spanish: Elaboración de conservas de tomates y productos de tomates)
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.
  • 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. (Spanish: La Preparación del Tasajo en Casa de Forma Segura)
  • 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), ...
  • 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 ...
  • 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 ... (Spanish: Recetas de salsa para guardar en conserva)
  • 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 ...
  • 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. (Spanish: Guardado de frutas en conserva)
  • 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,...
  • 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.
  • 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.

  • Guidelines for Refrigeration of Foods (SP50-677): We can prevent food waste and foodborne illness by making the right decisions about refrigerated food storage. Learn what foods need to be refrigerated and how long foods can be kept in the refrigerator.
  • If Your Home Freezer Stops (SP 50-470): Freezer failure can mean the loss of a large investment in food, time and money. Here's a guide to being prepared for freezer failure, what to do if it happens, and which foods you can save and which you should toss.
  • Sauerkraut: Problems and Solutions (SP 50-745): Homemade sauerkraut can sometimes go wrong — too soft, too slimy, off-color or just plain moldy or rotten. Here's a guide to common problems with homemade sauerkraut and how to address them the next time around.
  • Food Storage for Emergencies (SP 50-833): Emergency planners say every household should have a 72-hour supply of food and water on hand to get through the first days of a disaster. Here's how to assemble a disaster supply kit and how to store it.
  • Jams and Jellies: Problems and Solutions (SP 50-746): Sometimes, homemade jams, jellies and preserves don't turn out as expected. They can be cloudy or runny, too soft or too hard, or have off smells or flavors. Here's a troubleshooting guide for common problems.
  • Drying Herbs (SP 50-921): 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.
  • Summer Sausage & Deli-Style Meats (SP 50-735): Making summer sausage at home allows you to adapt the ingredients to make it leaner than its commercial counterparts and to adjust the seasonings to tailor the flavor to your liking.
  • Herbs and Vegetables in Oil (SP 50-701): It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.
  • Preserving Vegetables: Tomatoes (SP 50-920): Tomato season is short in Oregon but tomatoes can be made to last year-round by preserving them. There are many options — canning, freezing, drying or making sauce, paste, salsa or catsup. Here's a guide with recipes.
  • Preserving Foods: Berries (SP 50-780): Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.
  • Canned Meat, Poultry, and Fish: Problems and Solutions (SP 50-741): If you preserve fish, poultry or meat by canning, get answers to common problems such as fish with pinholes, chicken with black deposits or meat that is too dry. Find out the reasons why and what you can do about it.
  • Preserving for Special Diets (SP 50-646): Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.
  • Should I Vacuum Package Food at Home? (SP 50-603): On the surface, vacuum-packing food at home appears to be an effective storage method. But its use is limited — it's not a substitute for canning, refrigeration or freezing and can actually promote harmful bacteria.
  • Foods That Do Not Freeze Well (SP 50-766): Some foods don't take well to freezing: lettuce and cabbage lose texture, egg whites get tough and cooked macaroni becomes mushy. Learn more about which foods to keep out of the freezer.
  • Uncooked Freezer Jam (SP 50-763): Freezer jams are easy to make because they don't require high-temperature processing and have few ingredients — usually just fruit, sugar, pectin and water. Recipes are simple but require strict adherence.
  • Low-Sugar Jams & Jellies/Fruit Spreads (SP 50-765): For people watching their sugar intake, the amount of sugar called for in traditional recipes for jams and jellies might give them pause. But by using specially modified pectins, sugar can be reduced or eliminated.
  • Foods That Do Not Freeze Well - SP 50-766: This fact sheet provides a list of foods with usual use and condition after thawing.
  • 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.
  • 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).
  • Should I Vacuum Package Food at Home? - SP50-603: Things to know about vacuum packaging food, including safety and potential for bacteria to grow
  • It Must Have Been Something I Ate - SP50-784: Preventing and recognizing food poisoning. Includes a chart with types of foodborne illnesses.
  • Drying Herbs - SP50-921: Information on herbs, including harvesting, drying methods, storage, and use.
  • Frozen Food Storage Guide - SP50-711: Publication includes a table with recommended storage times for frozen foods.
  • Flavored Vinegars - SP50-736: Information on making flavored vinegars - includes recipes and facts regarding food safety issues.
  • Canned Fruits and Tomatoes: Problems and Solutions - SP50-743: Publication describes common problems and solutions when canning fruit and tomatoes.
  • Guidelines for Refrigeration of Foods - SP50-677: Publication provides information on what foods need to be refrigerated for safety and quality.
  • 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. (Spanish: La Preparación del Tasajo en Casa de Forma Segura)
  • Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.
  • 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,...
  • Storing Food for Safety and Quality: 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.
  • 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), ...
  • Big Game from Hunt to Home: Describes techniques to handle game in the field, to butcher, and to store meat.
  • 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. (Spanish: Guardado de frutas en conserva)
  • Canning Meat, Poultry, and Game: Canning meats is made more simple using this easy-to-follow guide! Wonderful and tasty recipes within.
  • 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 ...
  • 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.
  • 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.
  • 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 ... (Spanish: Elaboración de conservas de tomates y productos de tomates)
  • 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 ...
  • 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 ... (Spanish: Recetas de salsa para guardar en conserva)
  • Storing Pumpkin and Winter Squash at Home: All pumpkins and hard-shelled winter squash may be stored at the end of the growing season for use well into the new year.

How to find Spanish resources

Go to the Spanish version of this webpage to see all these resources: https://extension.oregonstate.edu/es/mfp/publications

Or just click on the Español link at the top of the page.

All articles will be translated, but there are some resources on this Spanish version of the web page that are only in English. Look for (en inglés).

From the English version of the web page, also look for (Spanish.....) or Español references with a link. Click the link to see just that resource in Spanish.

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