Safe Preserving: Preserving Pumpkin or Winter Squash

With pumpkin-flavored products abundant in the grocery stores these days, it’s tempting to try your hand at your own pumpkin ‘creations’ at home. Here are tips for safely preserving pumpkin and winter squash. Canning. Pumpkin and winter squash are low in acid and must be canned in a pressure canner. The product is canned in […]

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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: 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 […]

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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: Dry ‘Soup Mix’

Use some of your garden bounty to create a dry ‘soup mix’ for winter months. I make a lot of soup during the fall and winter months. Sometimes my crock pot is busy several times a week with vegetarian chili one day and chicken stew another.  I prefer not to use commercial dry seasoning mixes […]

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