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OSU Extension

College of Food, Agricultural, and Environmental Sciences


Pressure Canner Testing

Do you have a pressure canner that you have been using for years? What about one that you "inherited" from someone who is no longer canning? Maybe you have a brand new one right out of the box! If you haven't had your canned tested recently, or at all, we encourage you to do so to ensure that your canner lid and guage are in good working order and are accurate to keep you safe and help you have a successful experience when canning. You can make an appointment to have your pressure canner lid tested during the dates and times listed below.

Pressure Canner Testing Information

Food Preservation virtual programs

Join us every other Tuesday from August 3 thru September 28 as we go back-to-basics with canning, freezing, and drying. View the series live by registering at:

You can also view the recordings of the webinars at:

Food Preservation Basics Fall Series


Food Preservation Office Hours - Tuesdays from 4:00-5:00p.m. - To attend one of these webinars, please visit:

Food Preservation Office Hours


Food Preservation in-person programs

Are you planning to preserve summer produce? Need to know how to preserve - can, freeze or dry? Join us for any or all of the following preserving programs presented by Shari Gallup, Family and Consumer Sciences Educator, with Ohio State University Extension Licking County. Classes will be offered in-person at Bryn Du Mansion, 537 Jones Rd, Granville, OH. Participants will learn the process of preserving food using different techniques including canning (water bath and pressure) and dehydrating.  There is no cost for attendance, but registration is requested to reserve your space. Appropriate safety guidelines such as face coverings, social distancing, limited attendees and increased sanitizing will be in place for in-person workshops per current OSU guidelines. To register, visit: or call 740-670-5315.

Food Preservation Workshop 2021


The OSU Extension Food Preservation Team offered a variety of virtual programs throughout May, June and July of 2020. The presentations were recorded and are available for those who could not attend live.

Want to view a previously held session? Session recordings can be found by clicking the session titles below.

Preparing for Canning

Jams and Jellies

Canning and Freezing Vegetables

Canning and Freezing Fruits

Making Pickles

Making Salsa

Please contact Shari Gallup directly at OSU Extension 740-670-5315 or with any food preservation questions you may have.


Freezing and Drying Herbs

Freezing Vegetables

Freezing Fruits

Freezing Meat, Poultry and Game

Freezing Cooked Foods

Canning Basics

Canning Pickles

Canning Vegetables (basics)

Canning Fruit (basics)

Canning Tomatoes

Canning Tomato Products

Canning Meat, Poultry and Game

Preserving Uncooked Jams and Jellies

Preserving Foods with Less Sodium

Preserving Foods with Less Sugar

Videos To Help You Preserve Food Safely

Canning Tomatoes in a Water Bath Canner


Water Bath Canning of Sweet Pickles


Water Bath Canning of Salsa


Freezing Green Beans


Be Safe, Not Sorry When Grilling Food