Gardeners and other lovers of fresh produce are often interested in extending the season's bounty by learning more about home-preserving fruits and vegetables. OSU Extension Family and Consumer Sciences staff teaches the basics of home canning and preservation. We emphasize the science behind preservation so that everyone who cans or freezes fresh fruits and vegetables understands why certain procedures must be followed precisely to ensure a high-quality, safe product.
 
Home Food Preservation workshops typcially address:
  • Basic food safety principles
  • How to use a water bath canner and a pressure canner
  • Canning tomatoes, pickling and making jams and jellies
  • Freezing fruits and vegetables
  • Accessing reliable research-backed resources from the U.S. Department of Agriculture, OSU Extension, etc.

2019 Class Dates: May 22, June 20, July 22 & AUGUST 12. 

Summer workshop: august 20 

2019 Preserving the Harvest Flyer/Registration Form

 

 

Resources

Food Preservation Guidance Brochure
Download this resource guide to assist with canning questions and procedures

National Center for Home Food Preservation
The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.

Ohioline Food Preservation Fact Sheets
Preserving jams or pickles? What about home preservation for fish or beverages? Whatever you choose to preserve, the Ohioline website probably has a fact sheet to help.

Canning Tomatoes in a Water Bath Canner

 

 


How to Freeze Green Beans

 

 


Water Bath Canning of Salsa

 

 


Water Bath Canning of Sweet Pickles