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Home food preservation

Photo Credit: Amanda Loman (Cropped from original)

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Displaying 81 - 86 of 86 resources

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)

You Can Prevent Foodborne Illness

What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods at safe ...

Val Hillers, Mary Aegerter, PhD, Carolyn Raab, PhD, Sandra McCurdy, PhD, Dong-Hyun Kang, PhD | Apr 2009 | Extension Catalog publication Peer reviewed (Orange level)

Glossary of Food Terms

Defines common terms used when working with ingredients, preparing recipes, and learning about food preparation.

Elaine Husted | Feb 2006 | Extension Catalog publication Peer reviewed (Orange level)