Browse resources

Preserving Pears (SP 50-678)

All varieties of pears are good candidates for preserving, but some are better than others for specific uses. Pears are best canned, dried, or made into butters, relishes and chutneys. Freezing pears isn't recommended.

Nellie Oehler | Nov 2014 | Article Peer reviewed (Gray level)

Uncooked Freezer Jam (SP 50-763)

Freezer jams are easy to make because they don't require high-temperature processing and have few ingredients — usually just fruit, sugar, pectin and water. Recipes are simple but require strict adherence.

Nellie Oehler | Jan 2014 | Article Peer reviewed (Gray level)

Jams, Jellies and Preserves With No Added Pectin (SP 50-777)

When making jams, jellies and preserves with fruits that contain natural pectin, it's not necessary to add more pectin. Learn how to make fruit spreads without adding pectin, including blackberry, strawberry and fig.

Nellie Oehler | Jan 2014 | 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)

It Must Have Been Something I Ate! (SP 50-784)

Food poisoning is a common cause of illness and is often mistaken for the 24-hour flu. It has many causes with symptoms lasting for a day or a week or more. Here's a primer on food poisoning and how to avoid it.

Carol Raab | Mar 2013 | Article Peer reviewed (Gray level)

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 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)

Preserving Kiwifruit (SP 50-832)

Kiwifruit is native to southeast Asia but is now grown around the world with some commercial production in the Northwest. Kiwifruit makes great jams, jellies and preserves, and can be preserved by freezing and drying.

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

Sauerkraut: Problems and Solutions (SP 50-745)

Homemade sauerkraut can sometimes go wrong — too soft, too slimy, off-color or just plain moldy or rotten. Here's a guide to common problems with homemade sauerkraut and how to address them the next time around.

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