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Home food preservation

Photo Credit: Amanda Loman (Cropped from original)

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Does freezing leafy greens reduce vitamin K?

Q: When leafy green vegetables are frozen, do they lose their vitamin K? My husband tries to eat kale because he takes blood thinners and wants a good natural source of this vitamin. He read somewhere that frozen greens lose vitamin K in the freezing process—is this true?

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Yogurt Made Simple - FS173E

Publication provides information on how to make yogurt at home.

Nov 2015 | Online resource

Is beef with liver flukes safe to eat?

Q: I'm in the process of buying some grassfed beef through an Oregon coast farmer on Craigslist. The beef was recently processed and is ready to pick up, however we won't be getting any liver as the cows had liver flukes. ...

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Drying Fruits and Vegetables

Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A...

Marilyn Swanson, Sandra M. McCurdy | Oct 2015 | Extension Catalog publication Peer reviewed (Orange level)

How can I clean my crock?

Q: Last year I made sauerkraut according to directions in a Kerr Canning Book. It was placed in a warm sun porch to ferment. I used a plate with a weight on top to keep the kraut under the brine. In 2 weeks it was ...

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Can I safely add cilantro to my canned salsa?

Q: I found the recent online guide and recipes for salsa. The instructions say not to alter the fresh herbs, only dried ones. I prefer more cilantro in my salsa than the recipe shows. Do you have any recommendations on where I might find a tested recipe with cilantro? Also, must I use canning salt?

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Preserving Cherries (SP 50-883)

Fresh cherries have been eaten since prehistoric times. Today, preserving them allows their flavor to be enjoyed beyond their all-too-short season. Here's a guide to canning, freezing and drying sweet and sour varieties.

Nellie Oehler | Jul 2015 | Article Peer reviewed (Gray level)

Preserving Rhubarb (SP 50-882)

Rhubarb — that tart, reddish vegetable that's used like a fruit — is most often found in pies and sauces but is quite versatile. It can be canned, frozen, dried and made into jams, chutney, relish and fruit leather.

Nellie Oehler | Jun 2015 | Article Peer reviewed (Gray level)

4th Grade Food Safety Lesson Plan

Use skits or games to reinforce the food safety messages. Experienced students only need five minutes to get oriented and practice hand washing in a new setting. Our research with 3rd though 8th graders over seven years shows that food safety practices may slip from year to year, but an engaging food safety activity revives and slightly increases their commitment to proper hand washing. Skits and games that can be adapted for most age groups are listed in the Activities section.

Glenda Hyde, Stephanie Russell, RD, Kristi Hiaasen, Dorian Haugen | May 2015 | Online resource

Preserving Garlic (SP 50-645)

Garlic flourishes in the Northwest and takes well to storage and preservation. It can be stored in a cool, dry place for months or preserved by freezing, drying, pickling or storing in wine or oil.

Nellie Oehler | Feb 2015 | Article Peer reviewed (Gray level)