Safe Preserving: Apples, the best of the fall harvest

With the bounty of Wisconsin’s harvest all around us, it’s a great time of year to think of preserving the sweetness and tang of apples for enjoyment all year round. Fall weather brings the best fresh apples in bushels. Apples can be dried, made into applesauce or apple butter, or made into jelly. Apple pie […]

Read More...

Safe Preserving: Eating and Preserving Tomatoes Affected by Late Blight

Late blight has hit parts of Wisconsin hard again this year. The home gardener can be worried because it’s a disease that affects tomatoes and potatoes just at the peak of harvest, and some may be wondering whether ripening tomatoes or freshly harvested potatoes are safe for eating or preserving. Late blight is a common […]

Read More...

Safe Preserving: What to do when a trip to NYC is cancelled?

What is any self-respecting person to do when a weekend trip to New York City with her twin sister and daughter is suddenly cancelled?…Why canning beets, of course!  My daughter and I were scheduled to spend a weekend in NYC with my twin sister, sightseeing and shopping prior to the start of the fall semester.  […]

Read More...

Safe Preserving: Canning Mixtures

When our gardens are overflowing with many types of vegetables, it’s tempting to think of canning these vegetables together as mixtures. Take care, there are certain precautions to take when canning vegetable or vegetable/meat mixtures. There are a few tested recipes that are a great place to start when planning to can vegetable mixtures. The […]

Read More...

Safe Preserving: Time to Make Pickles

The garden is ready, time to make pickles! Many vegetables can be pickled, with flavorful results. And pickling low-acid vegetables like green beans and cucumbers allow these products to be canned quickly and easily in a boiling water or  steam canner. Pickling may seem to be a rather mysterious process, with complex steps and unusual […]

Read More...

Safe Preserving: Time-Saving Tips

If you are like me, the summer is a time when you have two full-time jobs. One of my jobs is as a professor at the University of Wisconsin-Madison, the other is as a gardener and food processor.  At nights and on the weekends, I am either working in the garden or processing the bounty […]

Read More...

Safe Preserving: Largest botulism outbreak in 40 years

The Centers for Disease Control has issued a report on the largest botulism outbreak in the United States in 40 years. On April 19, 2015 a church in Lancaster, Ohio held a widely attended potluck luncheon at which potato salad containing home-canned potatoes was one item served. One woman died of respiratory failure linked to botulism […]

Read More...

Safe Preserving: Using Tattler Lids

What’s the status of research on the Tattler-style reusable plastic lids? We should know within the next year or two. Dr. Elizabeth Andress with the National Center for Home Food Preservation is conducting research on this style of lids. Until that research is published, we don’t recommend that consumers use these lids for canning. For […]

Read More...

Safe Preserving: NOW jams and jellies in PINT jars

Safe preserving means following a recipe that has been tested to ensure that the final product is safe and high quality – something that you would be proud to serve your family and friends. Many of us have struggled for years since tested recipes only recommended canning jams and jellies in jars no larger than […]

Read More...

Safe Preserving: What does ‘use a tested recipe’ mean when steam canning?

The University of Wisconsin recently issued recommendations for safely using an atmospheric steam canner for home canning of naturally acid or acidified foods.  One of the questions that has been asked (repeatedly) based on these recommendations is: “What does it mean to use a ‘tested recipe’ when canning with an atmospheric steam canner?” Research conducted […]

Read More...