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 […]

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Safe Preserving: Safe Changes and Substitutions when Preserving Fruits

The safety of the food that you preserve for your family and friends is important to you. The University of Wisconsin-Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and substitutions that are […]

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Safe Preserving: Cranberries

Wisconsin grows more cranberries than any other state in the U.S. Preserving this tasty,  healthy fruit for year-round enjoyment can be lots of fun. We know cranberry sauce as a staple at the holidays, but cranberries are a superfood that you can enjoy all year round. Cranberries have vitamin C and fiber, and are only […]

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Safe Preserving: Using Splenda

Can I substitute Splenda* for sugar in food preservation? Sugar is used in food preservation for several reasons: Sugar adds flavor. The sweetness of sugar can balance the acidity in pickled beets, and bread and butter pickles. Sugar helps products retain color and texture. Fruits frozen with sugar, in a dry pack or a sugar […]

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Safe Preserving: Watermelon Jelly

A consumer called asking for a recipe for Watermelon Jelly. Where do I find a tested recipe? I am glad that consumers look to their Extension office for accurate information, especially in a case like this. Just about 18 months ago, in March of 2011, there was an outbreak of botulism poisoning linked to watermelon […]

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