Food Preservation
- News Release [DOC
] - Bookmark [PDF
] - Food Preservation Resources Handout [PDF ]
- Food Preservation Fact sheets (web) + [PDF ]
- Canning problem solving questions [PDF ]
| Contacts | Office Phone | |
| Nicole Arnold | arnold.1363@osu.edu | 614-247-6109 |
| Lisa Barlage | barlage.7@osu.edu | 740-702-3200 |
| Sofia Carter | carter.1991@osu.edu | 937-772-6023 |
| Shari Gallup | gallup.1@osu.edu | 740-618-6330 |
| Laura Hallady | halladay.6@osu.edu | 937-736-7218 |
| Candace Heer | heer.7@osu.edu | 419-947-1070 |
| Melinda Hill | hill.14@osu.edu | 330-264-8722 |
| Emily Marrison | marrison.12@osu.edu | 740-622-2265 |
| Melissa J. Rupp | rupp.26@osu.edu | 419-337-9210 |
| Kate Shumaker | shumaker.68@osu.edu | 330-674-3015 |
| Megan Taylor | taylor.4411@osu.edu | 937-644-8117 |
| Treva Williams | williams.973@osu.edu | 740-354-7879 |
2024 Food Preservation On-Call Schedule
| Date | On-Call | Office Phone | |
| May 1-15 | Melissa Rupp | rupp.26@osu.edu | 419-337-9210 |
| May 16-31 | Megan Taylor | taylor.4411@osu.edu | 937-644-8117 |
| June 1-15 | Lisa Barlage | barlage.7@osu.edu | 740-702-3200 |
| June 16-30 | Laura Halladay | halladay.6@osu.edu | 937-736-7208 |
| July 1-15 | Candace Heer | heer.7@osu.edu | 419-947-1070 |
| July 16-31 | Melinda Hill | hill.14@osu.edu | 330-264-8722 |
| August 1-15 | Emily Marrison | marrison.12@osu.edu | 740-622-2265 |
| August 16-31 | Kate Shumaker | shumaker.68@osu.edu | 330-674-3015 |
| September 1-15 | Sofia Carter | carter.1991@osu.edu | 937-772-6023 |
| September 16-30 | Nicole Arnold Treva Williams |
arnold.1363@osu.edu williams.973@osu.edu |
614-247-6109 740-354-7879 |
| October 1-15 | Shari Gallup | gallup.1@osu.edu | 740-618-6330 |
PowerPoint Lessons
- Preserving Foods at Home can be Rewarding [PPT
] - Preserving Herbs [PPT ]
- Pressure Canning [PPT ]
- Water Bath Canning [PPT ]
- Pickling [PPT ]
- Jams and Jellies [PPT ]
- Freezing Fruits and Vegetables [PPT ]
- Drying Fruits and Vegetables [PPT ]
- Canning and Freezing Meats, Soups and Stews [PPT ]
- Canning Basics Combo: Introduction, Water Bath Canning and Pressure Canning [PPT ]
- Making Flavored Vinegar [PPT ]
- Making Fruit Leather [PPT ]
- Salsa [PPT ]
Resources
- Pressure Canner Inspection Form- 8 1/2 x 11 [PDF ]
- Pressure Canner Gauge Testing Guidelines [PDF ]
- Sample Brochure [DOC ]
- Sample Flyer 1 [DOC ]
- Sample Flyer 2 [DOC ]
- Items in Canning Kit [PDF ]
- Food Preservation Program Survey [PDF ] [DOC ]
New regional programming evaluation tools for 2024: [Cover Sheet], [Instructions], [NCR 2021+]
Fermentation Resources:
National Center for Home Food Preservation - Fermenting
USDA Complete Guide to Home Canning – Guide 6 Preparing and Canning Fermented Foods and Pickled Vegetables (National Center for Home Food Preservation)
- nchfp.uga.edu/resources
- Page 6-6 Suitable containers, covers, and weights for fermenting food
- Page 6-7 Salts used in pickling; Fermented foods
- Page 6-8 Sauerkraut
Ohioline Fact Sheet: Making and Preserving Sauerkraut
Ohioline Fact Sheet: Making Fermented Dill Pickles
Ohioline Fact Sheet: Mold Has Grown on Your Food: What Should You Do?
North Carolina Cooperative Extension Service Fact Sheet: For Safety’s Sake…Pickle and Pickle Product Problems
Making Sauerkraut webinar recording (November 2020)
Additional Resources