Jeanne Brandt

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.

Jeanne Brandt, Nellie Oehler | Jun 2023 | OSU Extension Catalog Peer reviewed (Orange level)

Canning Timer & Checklist App

Select from over 50 popular foods used in home canning to generate a checklist and timer for processing. This app lets set you set your jar size, pack type, canning method, and elevation. It also reminds you of the steps necessary to prepare jars and canning pots.

Jeanne Brandt | Jun 2023 | OSU Extension Catalog Peer reviewed (Orange level)

Canning tomatoes and tomato products

Get the most out of your tomatoes when you learn how to select and use equipment, complete the canning process, and store your creations safely. This guide includes six delicious recipes to try.

Jeanne Brandt | Jul 2024 | OSU Extension Catalog Peer reviewed (Orange level)

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.

Jeanne Brandt | Feb 2024 | OSU Extension Catalog Peer reviewed (Orange level)

Freezing Fruits and Vegetables

Learn how to freeze fruits, vegetables and juices, and how to refreeze frozen foods. A chart lists freezing instructions for dozens of fruits and vegetables.

Tonya Johnson, Jeanne Brandt | Mar 2023 | OSU Extension Catalog Peer reviewed (Orange level)

4-H Food Preservation Leader's Guide

A guide for 4-H food preservation club leaders that includes tips on organizing content for club meetings, teaching techniques, food preservation experiments and standards for evaluating preserved food products, and a short history of food preservation.

Jeanne Brandt, Lynette Black | Feb 2017 | OSU Extension Catalog Peer reviewed (Orange level)

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...

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