Food and Nutrition

Homemade PreservesBest Colleges Student Nutrition Resources

Dietary Guidelines  to promote health and reduce risk for major chronic diseases

Eat Right  Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals

Food and Nutrition Information Center  provides credible, accurate, and practical resources for consumers, nutrition and health professionals, educators, and government personnel

Food Fact Sheets  developed by University of Nebraska-Lincoln

Food Preservation  publications to view, download, or purchase

Food Safety  find hot topics to keep you informed, training announcements, food preservation recipes and tips

Home Food Preservation  National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation

Ingredient Substitutions  a list of acceptable ingredient substitutions for cooking

Manitowoc County Food Resources Guide  if you are in need of free or low cost food

National Heart, Lung, and Blood Institute  provides science-based, plain-language information related to heart, lung, and blood diseases and conditions and sleep disorders  easy, online access to government information on food and human nutrition for consumers

Nutrition, Physical Activity, and Obesity   addresses three important risk factors for illness, disability, and premature death

Safety Recalls  alerts, safety recalls, and tips from the U.S. Food and Drug Administration

Tiny Tastes Can Total BIG Calories

U.S. Centers for Disease Control and Prevention

U.S. Department of Agriculture (Food and Nutrition Information Center)

Vegetable Fact Guides  from the Wisconsin Fresh Market Vegetable Growers Association


Food Preservation Webinars Available in 2013 and 2014

Lets Get Ready To Preserve: An Update on Canning Research Slide Presentation

Making Jams, Jellies, and Fruit Preserves Slide Presentation

Canning Vegetables Safely Slide Presentation

Time To Make Pickles Slide Presentation

Drying Foods At Home Slide Presentation

Successful Storage of Garden Produce Slide Presentation

Preserving Meat Slide Presentation

Freezing Fruits and Vegetables Slide Presentation

Food Safety and the Thanksgiving Meal Slide Presentation

Canning Meat Slide Presentation

Canning Tomatoes Slide Presentation

Canning Vegetables Slide Presentation

Freezing Jams and Jellies Slide Presentation

Fruits and Pickles Slide Presentation

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 NOTE: these pices do not include tax.

The University of Georgia has an excellent resource available. More information…

TitleSo 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).

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.


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