Publications

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:

General Canning;
Fruits and Vegetables;
Meat, poultry, game, seafood;
Pickling;
Jams, Jellies, Preserves;
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

OSU Extension Catalog

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

General Canning

Using and Caring for Your Pressure Canner

OSU Extension Catalog

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.

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Pressure Canner Use and Care - SP50-649

Publication

Information about the different types and uses of home canners.

Canning Checklist Bookmarks

Fact Sheet

Canning Checklist OSU Bookmarks.

By Jeanne Brandt

Guidelines of Using an Atmospheric Steam Canner for Home Food Preservation

Fact Sheet

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

Fruits and Vegetables

Canning Vegetables

OSU Extension Catalog

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...

Guardado de vegetales en conserva

OSU Extension Catalog

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...

Canning Fruits

OSU Extension Catalog

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.

Guardado de frutas en conserva

OSU Extension Catalog

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...

Canning Tomatoes and Tomato Products

OSU Extension Catalog

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

Elaboración de conservas de tomates y productos de tomates

OSU Extension Catalog

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

Salsa Recipes for Canning

OSU Extension Catalog

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...

Recetas para el Envasado de Salsas

OSU Extension Catalog

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...

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The Laws of Salsa - SP50-1003

Publication

Guidelines for preparing and preserving safe, healthy salsa.

Fruit Pie Filling - SP50-616

Publication

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

Canned Vegetables: Problems and Solutions - SP50-742

Publication

Publication describes common problems and solutions when pressure canning vegetables.

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

Publication

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

Meat, Poultry, Game and Seafood

Canning Seafood

OSU Extension Catalog

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

Canning Smoked Fish at Home

OSU Extension Catalog

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.

Canning Meat, Poultry, and Game

OSU Extension Catalog

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

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Filleting Tuna for Canning - SP50-739

Publication

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

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

Publication

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

Canning Tuna Fact Sheet - SP50-1002

Publication

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

Curing and Smoking Poultry Meat - SP50-693

Publication

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

Summer Sausage Tips - SP50-735

Publication

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

Canning Soups - SP50-931

Publication

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

Pickling

Pickling Fish and Other Aquatic Foods for Home Use

OSU Extension Catalog

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...

Pickling Vegetables

OSU Extension Catalog

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

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Analyzing Pickle Recipes - SP50-464

Educational Document

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

Fruit Pickles and Chutney - SP50-757

Publication

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

Flavored Vinegars - SP50-736

Educational Document

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

Pickles and Relishes: Problems and Solutions - SP50-744

Publication

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

Canned Sauerkraut: Problems and Solutions - SP50-745

Educational Document

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

Low Salt Pickles - SP50-533

Publication

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

Fermentation - UC Davis 2015

Publication

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

Jams, Jellies, Preserves

Fruit Butters - SP50-304

Publication

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

Remaking Soft Jellies - SP50-604

Publication

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

Making Berry Syrups at Home - SP50-632

Publication

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

Jams and Jellies: Problems and Solutions - SP50-746

Publication

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

Pectin Facts - SP50-808

Publication

Pectin facts - including manufacturer contact information.

Canned Lemon Curd - SP50-922

Publication

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

Freezing

Freezing Fruits and Vegetables

OSU Extension Catalog

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.Print...

Home Freezing of Seafood

OSU Extension Catalog

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...

Freezing Convenience Foods That You've Prepared at Home

OSU Extension Catalog

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...

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Frozen Food Storage Guide - SP50-711

Publication

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

If Your Freezer Stops - SP50-470

Publication

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.

Drying

Drying Fruits and Vegetables

OSU Extension Catalog

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...

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Drying Herbs - SP50-921

Publication

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

Drying and Roasting Seeds - SP50-534

Publication

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

Smoking and Curing

Making Jerky at Home Safely

OSU Extension Catalog

Traditional 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.

Smoking Fish at Home Safely

OSU Extension Catalog

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.

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Curing and Smoking Poultry Meat - SP50-693

Publication

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

Preserving Fruits (specific)

Preserving Apples - SP50-446

Fact Sheet

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

Preserving Fruit Juices and Apple Cider - SP50-455

Publication

Publication includes information on how to preserve fruit juices and apple cider, including preparing, pasteurizing, and canning

Preserving Berries - SP50-780

Publication

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

Preserving Wild Berries and Fruits - SP50-536

Publication

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

Preserving Cherries - SP50-883

Publication

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

Preserving Figs - SP50-648

Publication

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

Preserving Kiwi Fruits - SP50-832

Publication

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

Preserving Peaches - SP50-444

Publication

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

Preserving Pears - SP50-678

Publication

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

Preserving Asian Pears - SP50-694

Publication

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

Preserving Plums and Prunes - SP50-586

Publication

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 Rhubarb - SP50-882

Publication

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

Preserving Cranberries - SP50-929

Publication

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

Preserving Vegetables (specific)

Preserving Peas and Edible Pea Pods - SP50-305

Publication

Publication includes information on how to preserve peas and edible pods, including varieties to use, freezing, canning, and drying.

Preserving Green, Italian or Wax Beans - SP50-445

Publication

Publication includes information on how to preserve green, Italian, and wax beans, including canning, freezing, drying, and pickling.

Preserving Dried Beans - SP50-955

Publication

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

Preserving Corn - SP50-443

Publication

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

Preserving Garlic - SP50-645

Publication

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

Preserving Mushrooms - SP50-919

Publication

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

Preserving Peppers - SP50-454

Publication

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

Preserving Summer Squash - SP50-447

Publication

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

Preserving Pumpkins and Winter Squash - SP50-767

Publication

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

Preserving Tomatoes - SP50-920

Publication

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

Preserving Tomatillos - SP50-768

Publication

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

Horseradish - SP50-793

Publication

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

Other Food Preservation/Food Safety Publications

Making Garlic- and Herb-Infused Oils at Home

OSU Extension Catalog

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

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Herbs and Vegetables in Oil - SP50-701

Publication

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.

Sweeteners: Nutritive and Non-Nutritive - SP50-935

Publication

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

Canned peppers in glass jar (photo Lynn Ketchum)

Farm Direct, Value Added: A Resource Guide to Making and Selling Food in Oregon

Article

Value-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.

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