Revised October 2004. A more recent revision exists. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalogThe Beginning Level of food preservation is for members of any age who are just starting the project. You might spend up to 3 years in this level as you learn the basic procedures and try the different methods
Revised November 1964. Facts and recommendations in this publication may no longer be valid. Please ...
For ages 8-18, the boiling water canning project manual covers the basics of healthy eating and food...
Revised September 1960. Facts and recommendations in this publication may no longer be valid. Please...
Revised October 2004. A more recent revision exists. Please look for up-to-date information in the O...
Revised October 2004. . Facts and recommendations in this publication may no longer be valid. Please...
Published January 2010. A more recent revision exists. Please look for up-to-date information in th...
The 4-H beginning food preservation project sheet outlines activity ideas for youth at beginning, in...
Published January 1954. Facts and recommendations in this publication may no longer be valid. Pleas...
For ages 8-18, the freezing project manual covers the basics of healthy eating and food safety and s...
Revised July 2008. Please look for up-to-date information in the OSU Extension Catalog: http://exten...
For ages 8-18, the drying project manual covers the basics of healthy eating and food safety and spe...
Revised July 2008. Please look for up-to-date information in the OSU Extension Catalog: http://exten...
For ages 14-18, the pressure canning project manual covers the basics of healthy eating and food saf...
Reprinted October 1940. . Facts and recommendations in this publication may no longer be valid. Ple...
Published June 1972. Reprinted May 2005. Please look for up-to-date information in the OSU Extension...
Revised November 1964. Facts and recommendations in this publication may no longer be valid. Please ...
For ages 8-18, the boiling water canning project manual covers the basics of healthy eating and food...
Revised September 1960. Facts and recommendations in this publication may no longer be valid. Please...
Revised October 2004. A more recent revision exists. Please look for up-to-date information in the O...
Revised October 2004. . Facts and recommendations in this publication may no longer be valid. Please...
Published January 2010. A more recent revision exists. Please look for up-to-date information in th...
The 4-H beginning food preservation project sheet outlines activity ideas for youth at beginning, in...
Published January 1954. Facts and recommendations in this publication may no longer be valid. Pleas...
For ages 8-18, the freezing project manual covers the basics of healthy eating and food safety and s...
Revised July 2008. Please look for up-to-date information in the OSU Extension Catalog: http://exten...
For ages 8-18, the drying project manual covers the basics of healthy eating and food safety and spe...
Revised July 2008. Please look for up-to-date information in the OSU Extension Catalog: http://exten...
For ages 14-18, the pressure canning project manual covers the basics of healthy eating and food saf...
Reprinted October 1940. . Facts and recommendations in this publication may no longer be valid. Ple...
Published June 1972. Reprinted May 2005. Please look for up-to-date information in the OSU Extension...
Revised November 1964. Facts and recommendations in this publication may no longer be valid. Please ...
For ages 8-18, the boiling water canning project manual covers the basics of healthy eating and food...
Revised September 1960. Facts and recommendations in this publication may no longer be valid. Please...