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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)

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 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)

Enjoying Home-Dried Fruits and Vegetables (SP 50-587)

Dried fruits and vegetables make excellent snacks and camping food but can also be added to a variety of both sweet and savory dishes, from fruit pies and cookies to soups and stews. Here are some tips and recipes.

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

Remaking Soft Jellies (SP 50-604)

If your homemade jam or jelly comes out too soft or runny, there are remedies. Reprocessing the jam or jelly with more pectin or acidic fruit juice will firm them up and make them fit for your morning toast.

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

Jams and Jellies: Problems and Solutions (SP 50-746)

Sometimes, homemade jams, jellies and preserves don't turn out as expected. They can be cloudy or runny, too soft or too hard, or have off smells or flavors. Here's a troubleshooting guide for common problems.

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)