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Preserving Horseradish (SP 50-793)

Horseradish is well known for its pungency and the zip it adds to food. It can be grown at home but requires cold temperatures in the fall and winter. Here's a guide to growing horseradish and how to preserve it.

Nellie Oehler | May 2013 | 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)

Drying and Roasting Seeds (SP 50-534)

Home cooks can make their own roasted sunflower, pumpkin and squash seeds by following a few simple steps — wash, dry and roast. And they'll keep for a long time if they are frozen or refrigerated.

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

Preserving Peas & Edible Pea Pods (SP 50-305)

Sugar snap peas, snow peas and shell peas do well in Oregon home gardens and are good candidates for preserving. Sugar snap and snow peas are best preserved by freezing while shell peas can be canned, frozen or dried.

Nellie Oehler | 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 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

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)