Nellie Oehler

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)

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)

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)

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)

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)

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

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)

Preserving Pumpkins and Winter Squash (SP 50-767)

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 | Apr 2020 | Article Peer reviewed (Gray level)

Preserving Cranberries (SP 50-929)

Cranberries are a native American fruit and 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 catsup.

Nellie Oehler | 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 Vegetables: Tomatoes (SP 50-920)

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 | 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)

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)

Guidelines for Refrigeration of Foods (SP50-677)

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 | Mar 2020 | 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 | May 2018 | 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)

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)

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

Fruit Pickles and Chutney (SP 50-757)

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.

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

Pickles and Relishes: Problems and Solutions (SP 50-744)

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.

Nellie Oehler | Jan 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 Corn (SP 50-443)

Fresh corn is best eaten as soon as possible after it's picked to savor its sweet flavor. Of course, that's not always possible, so preserving it is often the way to go. Corn can be canned, frozen, dried or pickled.

Nellie Oehler | Sep 2016 | 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 2015 | Article Peer reviewed (Gray level)

Preserving Rhubarb (SP 50-882)

Rhubarb — that tart, reddish vegetable that's used like a fruit — is most often found in pies and sauces but is quite versatile. It can be canned, frozen, dried and made into jams, chutney, relish and fruit leather.

Nellie Oehler | Jun 2015 | Article Peer reviewed (Gray level)

Preserving Garlic (SP 50-645)

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, pickling or storing in wine or oil.

Nellie Oehler | Feb 2015 | Article Peer reviewed (Gray level)

Canned Lemon Curd (SP 50-922)

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.

Nellie Oehler | Feb 2015 | 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 | Feb 2015 | Article Peer reviewed (Gray level)

Preserving Foods: Green, Italian or Wax Beans (SP 50-445)

Green beans are often a family favorite. For consumption year-round, they can be preserved by canning, freezing, drying and pickling. For best results, select young, tender beans that are free from blemishes.

Nellie Oehler | Feb 2015 | 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)