When the rain stops, planting begins.  The next step is to determine the best way to preserve the fruits and vegetables for consumption later.  Turn to OSU Extension for the most current information.  Here is the information you need to know: 

Food Preservation FAQs on Facebook
Weekly FAQs on the FCS Facebook page at https://www.facebook.com/livesmartohio starting mid-May.

Food Preservation Office Hours/video recordings 
All recordings posted:  https://go.osu.edu/FoodPreservationOfficeHoursRecordings  

We are not holding in-person classes due to COVID-19; however, these FREE recordings of virtual trainings are available for you to view at your convenience:

Food Preservation Resources/factsheets

Canner Gauge Testing:

Clients can request an appointment at go.osu.edu/pressurecannertesting.

Home Food Preservation

Are you interested in learning how to can green beans?  Tomatoes?  Peaches?  This discussion seminar (not a hands-on class) will prepare you to can and freeze the fruits and vegetables of the season.  Contact Pat Holmes, Extension Educator, Family & Consumer Sciences to schedule a program for your group.  Email:  holmes.86@osu.edu  or call:  937-637-6537.

Home Canning Guide

Thinking about doing some home canning this summer?  Then make sure you are using the most current recommendations.  Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food.  Scientists have found ways to produce safer, higher quality products.  It is critical to understand the scientific principles on which canning techniques are based, canning equipment needs, and proper processing times and techniques.  The USDA Complete Guide to Home Canning (Bulletin #539) includes chapters on the principles of home canning; selecting, preparing, and canning fruit and fruit products; selecting, preparing, and canning tomatoes and tomato products; selecting, preparing, and canning vegetables and vegetable products; preparing and canning poultry, red meats, and seafood; preparing and canning fermented foods and pickled vegetables; and preparing and canning jams and jellies.  The guide is available for $10 plus tax and shipping at the Extension office.