Home Food Preservation
Displaying 1 - 10 of 138 resources
Sep 2019I made uncooked freezer jam from blackberries in my yard. I put the prepared jam in jars, placed lids but not too tight with 1/2 headspace. After letting them sit on the counter for 24 hrs ( for the pectin to set) the jam was seeping out of the lids and when I unscrewed the lid the jam almost popped out like an oozing volcano. No odor and I foolishly tasted...
Sep 2019What is the latest on the water bath vs steam canning? New thoughts? New methods? Reasons why? My husband wants to switch to steam canning. I am willing to listen. It should be mentioned that I am almost 70 and he is almost 80. I started canning with my grandmother when I was about 9 so we are not exactly new comers to home preservation.
Aug 2019Information about where to get your pressure gauge tested in each county.
Jul 2019Publication includes information on how to preserve fruit juices and apple cider, including preparing, pasteurizing and canning.
Jul 10, 2019Get your questions answered by OSU experts.
Jun 2019Naturally high acid foods maybe processed in either a boiling water canner or a steam canner; i.e., fruits, jams, jellies, and pickles. For years steam canners were not recommended but recent research has provided directions for their safe use.
Feb 2019Canned fruit fillings are a time saver for year around pie making. The fillings may also be used as toppings on desserts.
Apr 2019I recall learning that soaking grains before cooking them and using the water in the cooking is a good way to gain more nourishment than cooking without soaking. Please write details about soaking millet especially.
Feb 2019This fact sheet provides a list of foods with usual use and condition after thawing.
Feb 2019When making jams, jellies, and preserves from fruits that contain natural pectin, it’s not necessary to add additional pectin. This publication provides basic steps for making fruit spreads without added pectin.