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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)

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)

Sauerkraut: Problems and Solutions (SP 50-745)

Homemade sauerkraut can sometimes go wrong — too soft, too slimy, off-color or just plain moldy or rotten. Here's a guide to common problems with homemade sauerkraut and how to address them the next time around.

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

Food Storage for Emergencies (SP 50-833)

Emergency planners say every household should have a 72-hour supply of food and water on hand to get through the first days of a disaster. Here's how to assemble a disaster supply kit and how to store it.

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