Food preservation hotline is up and running for canning season
As canning season gets underway, the Food Preservation hotline from Oregon State University Extension Service started taking calls July 15.
The toll-free hotline at 800-354-7319 runs from 9 a.m. to 4 p.m., Monday through Friday, until Oct. 18. When the hotline is closed, callers can leave a message. The hotline is staffed by certified Master Food Preserver volunteers in Lane and Douglas counties, but is available statewide.
Denise Fennell is the new Master Food Preserver coordinator in Douglas County and works with the volunteers to respond to the thousands of callers that use the hotline each year. Over half the questions are related to food safety.
"It is easy for folks to go down a 'rabbit hole' when searching for information about canning and food safety — and misinformation can be hazardous," Fennell said. "That's why the hotline is so important. Our callers know we have reliable, research-based information and our volunteers can guide people to safe and successful food preservation."
Home food preservation has continued to grow as people show more interest in where their food comes from and how it is prepared.
"We see a lot of home gardeners that are starting to can at home to ensure that their summer bounty of fruits and vegetables don't go to waste," she said.
Most commonly, people ask about preserving salsa, tomatoes and tuna. OSU Extension offers publications on each. Search the catalog website at catalog.extension.oregonstate.edu and you'll find more publications, including some in Spanish.
Extension's Ask an Expert at extension.oregonstate.edu/ask-expert, an online question-and-answer service, is another way to get information. Post a question and an expert will get back to you within 48 hours. The expert can offer information about anything related to food preservation from safety concerns to recipes.
Additionally, many Extension offices offer free pressure gauge testing. The hotline volunteers can provide you with information specific to your county.
Quality local journalism takes time and money, which comes, in part, from paying readers. If you enjoy articles like this one, please consider supporting us.
(It costs just a few cents a day.)