The purpose of this guide is to help residents in the Pacific Northwest to identify common insect pests that occur in pantries and kitchens. This guide is not meant to be all inclusive, but is meant to cover the most common-occurring species you may encounter.
This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.
What may appear at first glance as a sea of sagebrush is in reality a complex and diverse ecosystem with a wide variety of plants and animals. The sagebrush steppe teems with life, but threats such as ...
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.
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 ...
This series is all about connecting listeners to small scale farmers and ranchers. We come together to talk about their why, how they came to be where they are, challenges, joys, and how they keep going. We are grateful ...
Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or ‘tea fungus’ due its unique appearance, although it is not a mushroom.
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.
Think of lemon curd as the citrus cousin of other fruit jams. It's creamy, tangy and enhances what it touches — cakes, scones, tarts and pastries. All you need to make it are lemons, juice, eggs, butter and sugar.
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.
Did your homemade pickles not turn out as you expected? Are your pickles hollow, off-color, shriveled, or soft and slippery? Here's a look at common pickling problems, their probable causes and how to fix them.
Fruit pickles and chutneys are both delicious condiments for meat, poultry, fish and sandwiches, and can be easily made and canned at home. They both bring sweet, sour and spicy components to whatever they touch.
Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.