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.

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Get your home canning season off to a great—and safe—start

Madison, Wis.—A challenging economy and growing interest in eating local is turning the art of preserving food at home into a popular food trend. Preserving food was a simple fact of life for many of our grandparents’ generation, but today’s home canners are often budget-savvy consumers who know the value of eating healthy, garden-fresh foods […]

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Turn the heat up to properly can vegetables and meat

Contact Barbara Ingham, 608-263-7383, bhingham@wisc. Madison, Wis.–When autumn finds many homes with an abundance of garden produce, preserving the bounty of the harvest becomes a priority. Autumn is also a time when many Wisconsin families find themselves with beef, venison, turkey or chicken that they wish to preserve.

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Tips for home canning

Barb Ingham, Extension Food Scientist Department of Food Science UW-Madison College of Agricultural and Life Sciences bhingham@facstaff.wisc.edu (608) 263-7383 Take care of garden produce safely! Barb Ingham talks about home canning. 3:03 – Total Time 0:19 – Popularity of home food preservation 0:36 – Three reasons why home canning is growing 1:21 – Precautions about […]

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Wisconsin’s New Pickle Bill: Bringing Product to Market

Contact: Barbara Ingham, 608-263-7383, bhingham@wisc.edu Madison, Wis. – The farm market season is upon us, and farmers may look to home-canned favorites as a way to diversify their income. A law recently signed by Wisconsin Governor Doyle, known as the ‘Pickle Bill,’ allows a person to home-can fruits, pickles, salsa and other acid and acidified […]

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