Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised January 1986. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised October 1990. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised July 1990. A newer revision exists. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published July 1987. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published May 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published June 1976. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised April 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
How to prepare home-cooked foods for freezing, preserve food quality in frozen storage, and retain quality during thawing and reheating. Covers baked products and doughs, main dishes and meals, eggs, sandwiches, soups, fruit dishes, vegetable dishes, and desserts and sweets. Includes food safety guidelines for thawed frozen foods and for...
Provides research-tested processing recommendations for various types of seafood. Gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. Includes information on storing live seafood, examining home-canned seafood for spoilage and underprocessing, detoxification process for spoiled and underprocessed seafood, general tips on preparation...
Published June 1981. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published August 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised August 1992. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published July 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published July 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted July 1985. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted July 1989. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised July 1992. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised July 1992. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted January 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Reprinted January 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Labeling is just as important at home as it is for fairs, although it may not be quite as elaborate. At a later date, you’ll want to know what the product is and when you preserved it. You also may want to write down additional information about the way you...
Americans have enjoyed cakes for hundreds of years. Back in colonial
days, the old “recipes” called for measurements like “a lump of
butter the size of a walnut” or “a dessert spoon full of sugar.” Ingredients were beaten for hours and housewives guessed at the oven
temperatures in their wood...
Coastal waters, lakes, and streams in the Pacific Northwest provide a variety of seafoods including salmon and many other fish, clams, oysters, shrimp, and crab. You can enjoy these delicacies throughout the year if you preserve them when supplies are abundant. Canning is a popular method for preserving seafood. Products...
Earlier editions of PNW 296 were published under the title Freezing Prepared Foods. This edition was revised by Carolyn Raab, Extension foods and nutrition specialist, and Nellie Oehler, Lane County Extension
family and community development educator, both of Oregon State University, in consultation with Val Hillers, Extension food specialist, Washington...
Pickling is one of the oldest methods of food preservation. The Chinese
were fermenting vegetables as early as the third century B.C. By the first century A.D., Romans also were pickling. Pickled products appeared in America, too. The pickle barrel was common during the colonial days. Pickles even became part...
Smoked fish is considered a delicacy in the Pacific Northwest. Whether caught or purchased, fish can be smoked successfully at home. Once smoked, fish has a short shelf life. Even refrigeration won’t guarantee that smoked fish will stay safe to eat. The bacteria that cause botulism food poisoning could start...
Freezing is one of the simplest and least time consuming methods of food preservation. For best quality, it is important to follow directions carefully. Color, flavor, and nutritive value can be affected by freshness of the produce selected, method of preparation and packaging, and conditions of freezing.
Published September 2002. Reviewed March 2016. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Lo que usted no puede ver le PUEDE hacer daño. Los gérmenes
están en todas partes: en el aire, la tierra, el agua y hasta dentro de nosotrosy de los animales.
Algunos gérmenes no causan problemas. Otros nos pueden enfermar.
Proteja a su familia de las enfermedades transmitidas por alimentos...
Lavando trastes y utensilios
Mantenga los gérmenes y las moscas alejados lavando los trastes
sucios todos los días. Lávelos ya sea en un lavaplatos o a mano.
Llene un fregadero con agua caliente y jabonosa. Use un trapo de
fregar limpio. Lave los vasos, tazas y cubiertos primero. Lave las...
Published June 2006. Reviewed March 2016. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published August 1986. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Keep things CLEAN to get rid of germs. The first step is to wash your hands. Many people don’t wash their hands often enough. They
may think that it takes too much time or hurts their skin. They may also think that it really isn’t important.
Published January 1989. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog