Plan now to preserve your garden’s bounty this summer

Home-canned spaghetti sauce full of the flavor of garden-fresh tomatoes or strawberry jam bursting with fruit at the peak of ripeness can bring a touch of summer to a Wisconsin winter. With the proper equipment and up-do-date recipes, these foods and other family favorites can be safely canned at home.

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From orchard to table, via canning, drying and freezing

Contact: Barbara Ingham, 608-263-7383, bhingham@wisc.edu Many apple varieties grown in Wisconsin are ripening on the tree, so orchards and markets around the state have delicious fruit ready to be sampled. These apples can be eaten fresh or baked into pies, but there are also options for individuals looking to preserve the fall bounty well past […]

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Keeping canned tomatoes safe and tasty

Contact: Barbara Ingham, (608)263-7383 or bhingham@wisc.edu Tomato plants are beginning to yield, and with the new crop comes a new activity: home canning. But whether canning whole tomatoes, homemade ketchup, pasta sauce or anything in between, adding acid to canned tomato products is a must, according to University of Wisconsin-Extension food safety specialist Barbara Ingham. […]

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Get your home canning season off to a great—and safe—start

Madison, Wis.—A challenging economy and growing interest in eating local is turning the art of preserving food at home into a popular food trend. Preserving food was a simple fact of life for many of our grandparents’ generation, but today’s home canners are often budget-savvy consumers who know the value of eating healthy, garden-fresh foods […]

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