Preserving acid foods with a steam canner? Here’s what you need to know

This spring, the University of Wisconsin-Madison published research showing that atmospheric steam canners may be used to safely can naturally acidic foods such as peaches, pears, and apples, or acidified foods such as salsa or pickles.

But certain criteria must be met for the food to be safe to eat when using these canners, says Barbara Ingham, food science specialist with the University of Wisconsin-Extension.

Read More...

Adding acid to home-canned tomato products is essential

Tomato plants are beginning to yield, and with the new crop comes a new activity–home canning. Whether you’re 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.

Read More...

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.

Read More...

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. […]

Read More...