MONROE - The Green County University of Wisconsin-Extension is offering tips for a safe food preservation season.
Three general guidelines for safe food preservation include:
• Inspect and repair any food preservation equipment at the beginning of the season. Inspect canners or food dehydrators to make sure all equipment is in working condition and collect approved canning jars and lids for use during the season. Canning jars that use two-piece, self-sealing metal lids are recommended for home canning. Jars should be free of nicks or scratches. A "must" every canning season is new flat lids. Metal screw bands that are not bent or rusted can be reused.
• Have dial-gauge pressure canners tested for accuracy. A pressure canner is essential for canning low-acid vegetables, meats, fish and poultry. Pressure canners come with either a dial-gauge or a weighted-gauge. Dial-gauge pressure canners should be tested each year for accuracy. To have dial-gauge tested for free, contact the Green County Extension office at 608-328-9440 to set up an appointment.
• Always follow an up-to-date tested recipe from a reliable source. Cookbooks and old family recipes are not reliable sources of research-tested recipes. Contact the Green County UW-Extension office for recipes that will ensure canning safety, high quality foods.
A hands-on food preservation workshop is planned for Saturday, Sept. 13 in the home economics classroom/kitchens at Monroe High School. There will be a $25 charge which will cover expenses for food, jars and other materials. To reserve a spot, call 608-328-9440.
Free community webinars are available on most Mondays on different food preservation topics. To RSVP, call 608-328-9440.
For more information, visit green.uwex.edu.
Three general guidelines for safe food preservation include:
• Inspect and repair any food preservation equipment at the beginning of the season. Inspect canners or food dehydrators to make sure all equipment is in working condition and collect approved canning jars and lids for use during the season. Canning jars that use two-piece, self-sealing metal lids are recommended for home canning. Jars should be free of nicks or scratches. A "must" every canning season is new flat lids. Metal screw bands that are not bent or rusted can be reused.
• Have dial-gauge pressure canners tested for accuracy. A pressure canner is essential for canning low-acid vegetables, meats, fish and poultry. Pressure canners come with either a dial-gauge or a weighted-gauge. Dial-gauge pressure canners should be tested each year for accuracy. To have dial-gauge tested for free, contact the Green County Extension office at 608-328-9440 to set up an appointment.
• Always follow an up-to-date tested recipe from a reliable source. Cookbooks and old family recipes are not reliable sources of research-tested recipes. Contact the Green County UW-Extension office for recipes that will ensure canning safety, high quality foods.
A hands-on food preservation workshop is planned for Saturday, Sept. 13 in the home economics classroom/kitchens at Monroe High School. There will be a $25 charge which will cover expenses for food, jars and other materials. To reserve a spot, call 608-328-9440.
Free community webinars are available on most Mondays on different food preservation topics. To RSVP, call 608-328-9440.
For more information, visit green.uwex.edu.
