Food Preservation
UW-Extension Publications (View these publications online):
Canning Fruits Safely (B0430)
Revised, 34 pages, $2.50
Keep summer flavors and colors on your table all year. Guidelines for safely canning ripe, juicy fruits, fruit syrup and pie fillings in a boiling water canner. Revised with current research findings, remedies for common problems, and processing times for Wisconsin elevations.Canning Vegetables Safely (B1159)
Revised, 28 pages, $2.00
What could be more delicious than winter meals with vegetables from your summer garden? Follow these guidelines and research-tested recipes for safely canning vegetables in a pressure canner.Canning Meat, Wild Game, Poultry & Fish Safely (B3345)
Revised, 28 pages, $2.50
Beef, pork, lamb, poultry, fish and wild game animals and birds can be safely canned at home with good results – provided you start with properly handled meat, wild game, poultry and fish and carefully follow the processing guidelines in this booklet.Canning Salsa Safely (B3570)
Val Hillers & Richard Dougherty, Washington State University,
Pacific Northwest extension Publications
Revised for Wisconsin by Barbara H. Ingham
Revised, 12 pages, $1.50
What will you do with all those tomatoes? Follow recipes for safe and easy salsa your whole family will enjoy. “Canning Salsa Safely” guidelines are for Wisconsin home garden tomato and pepper varieties, conditions, and elevations. Salsa recipes have been research-tested to ensure they contain enough acid to be processed safely in a boiling water canner.Food Preservation – Equipment and Supplies (3 pgs, 50 KB .pdf)
Freezing Fruits and Vegetables (B3278)
Revised, 28 pages, $2.00
Would you like to enjoy bright, crisp garden green beans all year long? How about ripe, juicy raspberries? Freezing lets you enjoy the bounty of your garden and orchards all year long. Research-tested guidelines for safe preparation and preservation of peak-of-the-season fruits and vegetables.Home Food Preservation Resources (2 pgs, 46 KB .pdf)
Homemade Pickles and Relishes (B2267)
Revised, 50 pages, $4.00
When your garden yields a surplus of fresh produce, or when the farm stand has prices too low to resist, then it’s time to make pickles. Follow the research-tested recipes in this bulletin for safe and easy preparation and preservation of your garden bounty.Leave the Creativity Behind When Home Canning...advice from Barbara Ingham, UW-Extension food scientist (August, 2003) (1 page, 51 KB .pdf)
Making Jams, Jellies and Fruit Preserves (B2909)
Revised, 60 pages, $4.00
Fruit jams, jellies, preserves, conserves, marmalades, syrups, honeys and butters can add zest to meals, and provide a good way to use fruits not suitable for canning or freezing. Follow these research-tested recipes for safe and easy preparation and preservation of your garden and orchard bounty.Tomatoes Tart & Tasty (B2605)
Barbara H. Ingham
Revised, 28 pages, $2.50
Canning tomatoes can be fun — and very rewarding. This new bulletin contains guidelines for safely canning tomatoes from home gardens. It is revised with current research findings and updated for Wisconsin tomato varieties, conditions, and elevations. Research-tested recipes have been reviewed to ensure they contain enough acid to prevent growth of C. botulinum spores.To order any of these new publications, call Cooperative Extension Publications, toll-free (877) WIS-PUBS (877-947-7827), or on the web at http://learningstore.uwex.edu. NOTE: these pices do not include tax.
The University of Georgia has an excellent resource available. More information…
Title: So Easy to Preserve (5th edition, 2006)
Description: Comprehensive home food preservation manual with methods and recipes conforming to the latest USDA food preservation recommendations. Latest version includes: canning, freezing, drying, pickling, and jams/jellies
Cost: $18.00 (12 or more, $15.00 each). View or print the “So Easy to Preserve” order form as a PDF file.
Fruit and Vegetable Preservation – This site is part of the Wisconsin Horticulture website and contains tips on preserving all sorts of garden fruits and vegetables.
Complete Guide to Home Canning – A searchable database from Penn State University. All canning recommendations meet the requirements of the 1994 USDA Complete Guide to Home Canning. (Agriculture Information Bulletin No. 539) Canning and Preserving Without Sugar 4th Edition
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The web sites listed below contain free publications on food preservation methods, links to other sites across the nation, as well as information on ingredient substitutions, cupboard, refrigerator, and freezer storage charts, and links to useful Family and Consumer Science Sites.
- National Center for Home Food Preservation
- Clemson University Cooperative Extension
- Colorado State University
- University of Georgia
- Ohio State University
- North Carolina Cooperative Extension Service
- National Presto Industries, Inc.
- Wisconsin FIRST – Food science Extension specialists, in collaboration with specialists in allied fields, providing Wisconsin citizens with research-based information and training aimed at ensuring a safe and high quality food supply.
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Resources in Spanish The following Spanish-language food preservation resources are located on the Texas A&M site. Click here to view other food related publications in Spanish.
- Canning Vegetables at Home (B-6117S)
- Freezing Fruits and Vegetables (L2215S)
- Home Canned Salsas (L-5310S)
- Home Canning Fruits and Tomatoes (L-2216S)
- Preserving Peppers (L5309S)
- Safe Home Food Storage (E-95S)
