Browse resources

Preserving Mushrooms (SP 50-919)

The savory goodness of mushrooms isn't confined to those fresh from the saute pan — they can be preserved by canning, freezing, drying and pickling. Here's a guide to how to expand your mushroom repertoire.

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

Preserving Peppers (SP 50-454)

With so many varieties of peppers grown in Oregon, it is fortunate that they can be preserved to enjoy all year long by canning, freezing, drying or pickling. Here's a how-to guide for all four preservation methods.

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

Preserving Summer Squash (SP 50-447)

Any home gardener who has planted summer squash such as zucchini knows that harvests can be prodigious. Although not suitable for canning by themselves, there are several ways to preserve summer squash for later use.

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

Preserving Tomatillos (SP 50-768)

The tomatillo, a native of Mexico, looks like a green tomato but its flavor is closer to a tart, green apple. They can be preserved much like tomatoes and used to make salsa verde, the green sauce in many Mexican dishes.

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

Foods That Do Not Freeze Well (SP 50-766)

Some foods don't take well to freezing: lettuce and cabbage lose texture, egg whites get tough and cooked macaroni becomes mushy. Learn more about which foods to keep out of the freezer.

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

If Your Home Freezer Stops (SP 50-470)

Freezer failure can mean the loss of a large investment in food, time and money. Here's a guide to being prepared for freezer failure, what to do if it happens, and which foods you can save and which you should toss.

Feb 2013 | Article

Preserving Plums & Prunes (SP 50-586)

Plums and prunes are often confused with one another and understandably so — a prune is a plum that can be satisfactorily dried. Both are excellent candidates for preserving by canning, freezing, drying or making jam.

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