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Drying Herbs (SP 50-921)

Growing and drying your own herbs ensures that you have a constant fresh supply to use in the kitchen. Dried herbs can keep for up to a year if kept in a cool, dark and dry place. Here's how to dry herbs at home.

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

Curing and Smoking Poultry Meat (SP 50-693)

Cured and smoked poultry, especially smoked turkey, is popular during the holidays, especially Thanksgiving. Curing and smoking impart a delicate flavor and pink color to poultry. Here's a DIY guide to smoking poultry.

Jan Busboom | Mar 2013 | Article Peer reviewed (Gray level)

Canned Meat, Poultry, and Fish: Problems and Solutions (SP 50-741)

If you preserve fish, poultry or meat by canning, get answers to common problems such as fish with pinholes, chicken with black deposits or meat that is too dry. Find out the reasons why and what you can do about it.

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

Filleting Tuna for Canning (SP 50-739)

The “raw pack” method for canning tuna at home does away with cooking the fish beforehand and delivers the unique flavor of tuna cooked in its own juices. Either fresh or frozen tuna can be used.

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

Preserving for Special Diets (SP 50-646)

Sugar and salt often play a vital role in canning fruits and vegetables at home. But sugar and salt can often be eliminated or reduced if special care is taken to account for their absence. Here's a how-to guide.

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

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)

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)

Low-Salt Pickles (SP 50-533)

Salt can be removed from most fresh-pack or "quick" pickles without affecting the safety of the product. The key is to use at least as much vinegar as water or other liquid. Here's a how-to guide with recipes.

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

Canned Vegetables — Problems and Solutions (SP 50-742)

Home-canned vegetables can sometimes not turn out as planned — the liquid can be cloudy, the produce discolored or the odor unappetizing. Learn about the causes of common canning problems and how to avoid them.

Nellie Oehler | Mar 2012 | Article Peer reviewed (Gray level)