Gardens grow flush in Oregon’s warmer harvest months; meanwhile, preserved food can be enjoyed anytime. Volunteers in an Oregon State University program offer helpful tips for those looking to ...

Eleanor Barnett is the author of Leftovers: A History of Food Waste and Preservation (Head of Zeus, 2024). She receives funding from the Leverhulme Trust as a Leverhulme Early Career Fellow at Cardiff ...

Since its implementation in 1980, the OSU Extension Food Safety and Preservation hotline has offered resources for Oregonians looking to can their freshly harvested produce. According to the Food ...

Thanks to innovations from France in the late 1700s and the United States in the mid 1800s, the process of canning rose to prominence as a revolutionary new way to make food last longer. With so many ...