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

General Canning

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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

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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

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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

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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

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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

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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

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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

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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.

It Must Have Been Something I Ate - SP50-784

Publication

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

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

Presentation

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

Food Safety Tips for Older Adults - SP50-872

Publication

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

Home Pasteurization of Raw Milk - SP50-932

Publication

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.

Using Preserved Foods Safely - SP50-494

Publication

Guidelines for using preserved foods safely.

Shipping Food Gifts - SP50-933

Publication

Instructions and tips for shipping food products as gifts.

Preserving for Special Diets - SP50-646

Publication

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

Safety of Canned Food that Freezes - SP50-695

Publication

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

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

Publication

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

Yogurt Made Simple - FS173E

Publication

Publication provides information on how to make yogurt at home.