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Home Food Preservation

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Steam Canners - using to process high-acid or acidified foods (SP50-1005)

Foods that are naturally high in acid, including most fruits, or acidified foods, such as pickles and salsas, may be processed in a steam canner. Most tested recipes for processing high acid foods in a boiling water canner may be adapted for use in a steam canner by using these instructions.

Caryn Wheeler, Jared Hibbard-Swanson | Nov 2022 | Article

Potatoes, pumpkins and squash: How do I can them?

Q: When looking for canning recipes for potatoes and pumpkins/squash, all recipes call for cubing and pressure canning. I want to puree my pumpkin and squash before canning. Can I do that? What is the difference between canning ...

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

Extra precautions must be taken when preparing and serving food to vulnerable populations that are at a higher risk of becoming ill from foodborne illness. Those falling into this category include, but are not limited to older...

Sep 2022 | Article

Guidelines for Refrigeration of Foods (SP50-677)

We can prevent food waste and foodborne illness by making the right decisions about refrigerated food storage. Learn what foods need to be refrigerated and how long foods can be kept in the refrigerator.

Sep 2022 | Article

Using and Caring for Your Pressure Canner

Pressure canning is the only safe way to can meat, poultry, seafood, and vegetables. This booklet explains how to keep your pressure canner in top condition and use it safely.

Sep 2022 | OSU Extension Catalog Peer reviewed (Orange level)

Big Game from Hunt to Home

Describes techniques to handle game in the field, to butcher, and to store meat.

Dana Sanchez | Aug 2022 | OSU Extension Catalog Peer reviewed (Orange level)

OSU Extension Food Safety and Preservation hotline opens for the season

The toll-free hotline, 800-354-7319, runs from 9 a.m. to 4 p.m., Monday through Friday, until Oct. 7.

Chris Branam | Jul 15, 2022 | News story

Extension taps Hibbard-Swanson for new food safety and security position

Jared Hibbard-Swanson is OSU Extension's inaugural program manager for food security and safety.

Chris Branam | Apr 4, 2022 | News story

Can I use Himalayan pink salt for canning?

Q: Do you recommend using the Himalayan pink salt in canning? Or should I stay with the pickling and canning salt?

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Can I use frozen tomatoes for my canned salsa recipe?

Q: My tomatoes are not all ripe at one time. Can I freeze them and then use the frozen tomatoes in a recipe calling for fresh tomatoes? The same goes with my hot peppers. If so, is there a specific way to freeze them?

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