MONROE - A Food Preservation and Canning Workshop is set for Aug. 29.
The hands-on food preservation workshop is set for 8:30 a.m. to 2 p.m. in the Monroe United Methodist Church kitchen. There will be a $30 charge which will cover expenses for food, jars and other materials ($10 if a member of 4-H).
Recipes that are not precise, that call for "a pinch" of this ingredient or "a pinch" of that ingredient; recipes that are not tested in a laboratory; or those that contain outdated or inaccurate canning information, can result in products that may be unsafe to consume.
Bridget Mouchon-Humphrey, University of Wisconsin Extension Family Living Agent, offers three general guidelines for safe food preservation:
• Inspect and repair any food preservation equipment. Inspect canners or food dehydrators to make sure all equipment is in working condition. 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, according to Mouchon-Humphrey. 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 make an appointment to have a dial gauge tested for free, contact the Green County Extension office at 608-328-9440.
• Always follow an up-to-date tested recipe from a reliable source. This is perhaps the most important step in preparing for home food preservation, according to Mouchon-Humphrey. Cookbooks and old family recipes are not reliable sources of research-tested recipes. The UW Extension office can help you find recipes that will ensure you are canning safe, high-quality foods.
To RSVP for the workshop, call 608-328-9440 by Aug. 21.
The hands-on food preservation workshop is set for 8:30 a.m. to 2 p.m. in the Monroe United Methodist Church kitchen. There will be a $30 charge which will cover expenses for food, jars and other materials ($10 if a member of 4-H).
Recipes that are not precise, that call for "a pinch" of this ingredient or "a pinch" of that ingredient; recipes that are not tested in a laboratory; or those that contain outdated or inaccurate canning information, can result in products that may be unsafe to consume.
Bridget Mouchon-Humphrey, University of Wisconsin Extension Family Living Agent, offers three general guidelines for safe food preservation:
• Inspect and repair any food preservation equipment. Inspect canners or food dehydrators to make sure all equipment is in working condition. 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, according to Mouchon-Humphrey. 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 make an appointment to have a dial gauge tested for free, contact the Green County Extension office at 608-328-9440.
• Always follow an up-to-date tested recipe from a reliable source. This is perhaps the most important step in preparing for home food preservation, according to Mouchon-Humphrey. Cookbooks and old family recipes are not reliable sources of research-tested recipes. The UW Extension office can help you find recipes that will ensure you are canning safe, high-quality foods.
To RSVP for the workshop, call 608-328-9440 by Aug. 21.