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 […]

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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: 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 […]

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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 […]

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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: 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 […]

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Safe Preserving: Can electric cookers be used for canning?

A simple web search these days reveals any number of electric pressure cookers for sale. While these units claim that they can be used as pressure canners, this is not the case. These units have not been tested to ensure that they may safely be used for canning, and they are only recommended for cooking. […]

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Safe Preserving: Safe Changes when Making Pickles and Relishes

The safety of the food that you preserve 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 keep your home preserved pickles […]

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