Skip Navigation

Food Preservation

 

Food Preservation Workshops

 
pdf Home Canning for Beginners
Tuesday, May 1, 2012; 5:30-8:30 p.m.
Badger High School, 220 South Street, Lake Geneva
pdf  Introduction to Food Preservation
Tuesday, May 15, 2012; 4-5 p.m.
East Troy Village Hall, 2015 Energy Drive, East Troy
pdf Preserving Jams & Jellies
Classroom Instruction: Tuesday, June 19th, 6:00-8:00 p.m.
Hands-On Jam & Jelly Making Class: Wednesday, June 27th 5:00-8:00 p.m.
Badger High School, 220 South Street, Room 321, Lake Geneva, WI
 

 Food Preservation Publications

Canning Fruits Safely (B0430), 36 pages
Canned fruit can be a delicious addition to any family meal. Recipes have been updated and expanded to include steps for processing safe, high-quality fruits from the market or your home orchard.

http://learningstore.uwex.edu/Canning-Fruits-Safely-P937C180.aspx

Canning Meat, Wild Game, Poultry, and Fish Safely (B3345), 32 pages
Canned meat, wild game, poultry, and fish offer wonderful opportunities for exciting and flavorful meals. Because ofChronic Wasting Disease (CWD), the guidelines were updated to include information for safely processing venison. An expanded recipe selection includes research-tested family favorites.

http://learningstore.uwex.edu/Canning-Meat-Wild-Game-Poultry-and-Fish-Safely-P940C180.aspx

Canning Salsa Safely (B3570), 16 pages
What will you do with all those tomatoes? Follow these recipes for safe and easy salsa your whole family will enjoy. These guidelines are for Wisconsin home garden tomato and pepper varieties, and a few new fruit salsa recipes are included. Salsa recipes have been research-tested to ensure they contain enough acid to be processed safely in a boiling water canner at Wisconsin elevations.

http://learningstore.uwex.edu/Canning-Salsa-Safely-P939C180.aspx

Canning Vegetables Safely (B1159), 24 pages
What could be more delicious than winter meals with vegetables from your summer garden? Follow these guidelines for safely canning vegetables in a pressure canner. This publication was revised to incorporate current research findings and updated for Wisconsin home garden varieties, conditions, and elevations.

http://learningstore.uwex.edu/Canning-Vegetables-Safely-P942C180.aspx

Freezing Fruits and Vegetables (B3278), 24 pages
Would you like to enjoy bright, crisp garden green beans all year long? How about ripe, juicy raspberries? Freezing lets you enjoy the bounty of your garden and orchards all year long. This publication presents research-tested guidelines for safe preparation and preservation of peak-of-the-season fruits and vegetables.

http://learningstore.uwex.edu/Freezing-Fruits-and-Vegetables-P938C180.aspx

Homemade Pickles and Relishes (B2267), 60 pages
Crispy pickles are the highlight of many family picnics. Guidelines for genuine crock pickles and many newly updated recipes for quick pack pickles are included in this bulletin. For a tasty treat, try new recipes for frozen pickles. Research-tested recipes ensure safe, high- quality pickles to share with family and friends.

http://learningstore.uwex.edu/Homemade-Pickles-and-Relishes-P943C0.aspx

Making Jams, Jellies, and Fruit Preserves (B2909), 65 pages
Favorite home-prepared treats include fresh strawberry jam, peach butter, or blueberry syrup. Guidelines include newly updated, research-tested recipes for delicious jams and jellies, fruit butter, syrups, and preserves. This publication was expanded to include recipes for low-sugar or  no-sugar products.

http://learningstore.uwex.edu/Making-Jams-Jellies-and-Fruit-Preserves-P941C180.aspx

Tomatoes Tart and Tasty (B2605), 32 pages
Canning tomatoes can be fun and very rewarding. This publication offers guidelines for safely canning tomatoes from home gardens. It was revised to incorporate current research findings and updated for Wisconsin tomato varieties, conditions, and elevations. Research-tested recipes have been reviewed to ensure safe, high-quality products.

http://learningstore.uwex.edu/Tomatoes-Tart-and-Tasty-P944C180.aspx

To order copies, visit the Learning Store at http://learningstore.uwex.edu or call 877-WIS-PUBS (877-947-7827).

Pickle Bill

Wisconsin Governor Doyle signed the ‘Pickle Bill’ (Assembly Bill 229) into law in February 2010. This new law, along with an emergency rule which clarifies points of the bill, exempts a person from having to obtain a license to sell home-canned fruits, pickles, salsa and other naturally acid and acidified products. Find out more 

 
The Wisconsin Acidified Canned Foods Training is a one-day workshop designed to teach the basics of food safety and regulation in the manufacture of acidified foods in Wisconsin. Whether you have a business that you wish to expand, or you are just in the planning stages, the Wisconsin Acidified Canned Foods Training will be helpful to you. Check out the brochure for a list of trainings available in 2010-2011.Do you hope to go into business selling your cheesecake or marketing your famous barbeque sauce? Learn the steps needed to start a small food business in Wisconsin by reading this fact sheet

National Center for Home Food Preservation

The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established to address food safety concerns for those who practice and teach home food preservation and processing methods.

National Center for Home Food Preservation Home Page

Additional Resources