Browse resources

Preserving Fruits: Wild Berries and Fruits (SP 50-536)

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 | Jun 2020 | Article Peer reviewed (Gray level)

Making Jams, Jellies and Fruit Spreads (SP 50-764)

Jams, jellies, preserves and marmalades can add zest to meals and are a good way to use fruits that are not suitable for canning and freezing. Here's a look at the basic principles for making them at home.

Nellie Oehler | Feb 2017 | Article Peer reviewed (Gray level)

Canned Fruits and Tomatoes: Problems and Solutions (SP 50-743)

Missteps in the process of canning fruits and tomatoes at home can result in unappetizing and sometimes unsafe products. Here's a look at common canning problems, their causes and possible remedies.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Preserving Foods: Apples (SP 50-446)

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 | Feb 2015 | Article Peer reviewed (Gray level)

Fruit Butters (SP 50-304)

Fruit butters are an old-fashioned spread with less sugar than jams, jellies and other preserves. They can be made from most fruits or mixtures of fruits. Apple is probably the most popular butter, but apricot, peach, pear, plum, fig, quince and crab apple are also suitable.

Nellie Oehler | Mar 2013 | 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 | Feb 2013 | Article Peer reviewed (Gray level)