Nellie Oehler

Preserving fruits: Wild berries and fruits

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.

Nellie Oehler, Jared Hibbard-Swanson | Dec 2024 | Article Peer reviewed (Gray level)

Pickles for special diets

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.

Nellie Oehler | Dec 2024 | Article Peer reviewed (Gray level)

Preserving foods: Apples

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.

Nellie Oehler | Nov 2024 | Article Peer reviewed (Gray level)

Preserving garlic

Garlic flourishes in the Northwest and takes well to storage and preservation. It can be stored in a cool, dry place for months or preserved by freezing, drying, or storing in wine or oil.

Nellie Oehler | Nov 2024 | Article Peer reviewed (Gray level)

Preserving pumpkins and winter squash

Fall and winter squash and pumpkin can be preserved by canning, freezing and drying, and their seeds can be roasted. Squash and pumpkin also can be stored for several months under the right conditions.

Nellie Oehler, Jared Hibbard-Swanson | Nov 2024 | Article Peer reviewed (Gray level)

Preserving vegetables: Tomatoes

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.

Nellie Oehler, Jared Hibbard-Swanson | Sep 2024 | Article Peer reviewed (Gray level)

Preserving cranberries

Cranberries have long been a part of the Thanksgiving table. But cranberries aren't just for sauce and juices — they also make nutritious fruit spreads, chutneys, relishes and even ketchup.

Nellie Oehler, Jared Hibbard-Swanson | Sep 2024 | Article Peer reviewed (Gray level)

Preserving peaches

The sweet flavor of summer peaches can be captured for year-round enjoyment through canning, freezing, drying, pickling, and by making them into jams and preserves. Starting with firm, ripe fruit helps to ensure success.

Nellie Oehler, Jared Hibbard-Swanson | Jul 2024 | Article Peer reviewed (Gray level)

Guidelines for refrigeration of foods

Understanding which foods need to be refrigerated and how long they'll keep is crucial to preventing foodborne illness and reducing food waste. Here's a look at what to keep in your refrigerator and for how long.

Nellie Oehler | Jul 2024 | Article Peer reviewed (Gray level)

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.

Nellie Oehler | Jul 2024 | Article Peer reviewed (Gray level)

Summer sausage and deli-style meats

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.

Nellie Oehler | Jul 2024 | Article Peer reviewed (Gray level)

Preserving cherries (SP 50-883)

Fresh cherries have been eaten since prehistoric times. Today, preserving them allows their flavor to be enjoyed beyond their all-too-short season. Here's a guide to canning, freezing and drying sweet and sour varieties.

Nellie Oehler | Jul 2024 | Article Peer reviewed (Gray level)

Preserving pears

All varieties of pears are good candidates for preserving, but some are better than others for specific uses. Pears are best canned, dried, or made into butters, relishes and chutneys. Freezing pears isn't recommended.

Nellie Oehler | May 2024 | Article Peer reviewed (Gray level)

Preserving Asian Pears (SP 50-694)

Asian pears are usually picked ripe and ready to eat. They'll last about a week at room temperature and up to three months in the refrigerator. They can also be preserved by either canning or drying. Here's how.

Nellie Oehler | May 2024 | Article Peer reviewed (Gray level)

Dates on Food Products (SP 50-877)

Dates on food labels help you judge how long the product will be at top quality (good flavor, texture, odor and nutritional value). Dates are not an indicator of the product’s safety and are not required by Federal law. More than 20 states have their own food dating regulations.

Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Pickle Fact Sheet (SP 50-466)

The Pickle Fact Sheet provides what you need to know to pickle vegetables and fruits at home, from selecting the best produce to what type of salt, vinegar and spices to use, plus tips for processing and storing.

Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Summer Food Safety (SP50-814)

Summer is a time for picnics, camping, celebrations and family gatherings. Foodborne illness is common in the summer because warm temperatures promote the rapid growth of microorganisms.

Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Steam Canners - Using to Process High-Acid or Acidified Foods (SP50-1005)

Foods naturally high in acid — most fruits, pickles and salsas — can be processed in a steam canner. Steam canners require less water but processing time is limited. Here's how to use steam canners for high-acid foods.

Caryn Wheeler, Jared Hibbard-Swanson, Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Safety of canned food that freezes

More than pipes can freeze during icy weather. Canned foods stored in unheated storage areas may also freeze. Whether they're still safe to eat will depend on the condition of the can or jar. Here's what to look for.

Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Easter egg safety tips

If you celebrate Easter, coloring and hiding eggs can be a fun tradition you share with your family and friends. This article gives you some safety tips to keep the eggs safe to eat!

Nellie Oehler | Mar 2023 | Article

Kimchi basics

Kimchi is a flavorful mix of fermented vegetables and seasonings that plays an important role in Korean culture. Kimchi dates back thousands of years. Its original name, chimchae, translates to "salted vegetables."

Nellie Oehler | Nov 2024 | Article Peer reviewed (Gray level)

Preserving Figs (SP 50-648)

Many types of figs are grown in the Northwest with some ripening in early summer and others in the fall. They're best when they ripen on the tree. They can be canned, frozen, dried or made into a variety of preserves.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Canning Soup (SP 50-931)

Homemade soups containing vegetables, beans, meat or seafood can be canned for future use if a few guidelines are followed. Learn how to prepare soups for canning and what can and can't be included.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Sweeteners: Nutritive & Non-Nutritive (SP 50-935)

There are many sweeteners available for use in food. Here's a look at different sweeteners, broken down by whether they're nutritive — those that provide calories — or non-nutritive — those with low or zero calories.

Nellie Oehler, Stephanie Polizzi | Mar 2020 | Article Peer reviewed (Gray level)

Small Batch Sauerkraut Tips (SP 50-1009)

Making small batches of sauerkraut in quart- to gallon-sized jars streamlines the process of transforming cabbage into kraut. It can be prepared, fermented, and then refrigerated and eaten while another batch ferments.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Preserving fruits: Mangoes

Mangoes have been around for thousands of years and are becoming more and more popular in the U.S. They can add a tropical touch to salsas and chutneys and can be preserved by canning, freezing and drying.

Nellie Oehler | Jul 2024 | Article Peer reviewed (Gray level)

Turkey Basics (SP 50-1000)

Turkey is a low-cost, low-fat, nutritious food you can serve year around. But preparing a whole turkey requires care to ensure it's safe and delicious. From thawing, stuffing and roasting, here's how to do it.

Nellie Oehler | Aug 2019 | Article Peer reviewed (Gray level)

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.

Nellie Oehler | May 2019 | Article Peer reviewed (Gray level)

Food Safety Tips for At-Risk Populations (SP 50-872)

Extra precautions must be taken when preparing food for people who are at a higher risk of becoming ill from foodborne illness. Those include the very young, the very old, pregnant women and the chronically ill.

Nellie Oehler | Sep 2022 | Article Peer reviewed (Gray level)

Flavored Vinegars (SP 50-736)

Flavored vinegars are easy and fun to make at home. They can be used in marinades, cooked dishes, salad dressings and even beverages. The vinegars can be made with herbs, garlic, peppers, onions and a variety of fruit.

Nellie Oehler | Mar 2018 | Article Peer reviewed (Gray level)

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.

Nellie Oehler | Feb 2017 | Article