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 […]

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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.  […]

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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 […]

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Safe Preserving: Play it safe when preserving vegetables

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 will […]

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Safe Preserving: Canning Homemade Soup

Canning soup at home is an excellent way to preserve your vegetables with or without small portions of meats or seafood. The key to canning a safe, high quality soup is to follow directions provided by a reliable science-based source like USDA or the University of Wisconsin-Extension. Vegetable-based soups are usually mixtures of low-acid ingredients […]

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Safe Preserving: Peppers

Peppers have grown in popularity in recent years and a wide variety are available at farm markets, in neighborhood grocery stores, and for us to grow in our own gardens. Native to the Americas, most varieties of peppers belong to the Capsicum family. Almost all peppers turn from green to red, yellow, orange or purple […]

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Safe Preserving: Preserving Mushrooms Safely

There are hundreds of different kinds of wild mushrooms in Wisconsin. Some are edible and delicious when prepared, while others are poisonous; but the vast majority are not considered edible because of their small size and poor flavor or texture. Mushrooms grow in a wide variety of habitats, and are important as decay organisms, aiding […]

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Safe Preserving: Yeah! for canned fruits and vegetables

The majority of Americans do not consume enough fruits and vegetables. In fact, only 33% of Americans consume the recommended amount of fruits and only 27% consume the recommended amount of vegetables. A new study shows that canned fruits and vegetables can help bridge the dietary gap. Popular media often emphasizes the point that only […]

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Safe Preserving: Pumpkin

Pumpkins offer far more than a door-stop at Halloween. This season is also the prime time to find and use sugar or pie pumpkins the best for cooking and baking.  Pumpkin seeds from any pumpkin can be dried and roasted, and pumpkin can be turned into a delicious ‘leather.’ Canning cubed pumpkin. Pumpkin and other […]

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Safe Preserving: Canned Corn

What causes corn to turn brown during canning?  Almost nothing reflects the taste of summer like corn-on-the cob. Capturing this taste of summer for cold winter months can be easy to do as long as you keep a few tips in mind. Super-sweet corn often sold at farmers’ markets, and delicious for fresh eating, may […]

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