- 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.
2020 VIRTUAL ClassES
The OSU Extension Food Preservation Team is hosting live “Office Hours” events to be held bi-weekly through the end of July. Each of these Tuesday sessions will be held from 4:00-5:00pm. Sessions will start with a short presentation and the remainder of time will be for open Q&A. The presentations will be recorded and posted for those who can not attend live. Please register in advance: https://osu.zoom.us/webinar/register/WN_dyn5IvrKRkSKYBawukDPXg
|June 2||Jams and Jellies|
|June 16||Canning & Freezing Vegetables|
|June 30||Canning and Freezing Fruits|
|July 14||Making Pickles|
|July 28||Making Salsa|
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