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 | Sep 2020 | OSU Extension Catalog Peer reviewed (Orange level)

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

Tonya Johnson, Jeanne Brandt | Sep 2018 | 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 includes ...

Jeanne Brandt | Nov 2016 | 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 | Aug 2015 | OSU Extension Catalog Peer reviewed (Orange level)

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

Jeanne Brandt | Apr 2015 | OSU Extension Catalog Peer reviewed (Orange level)