Preserve Garden Bounty

Plan now to preserve your garden’s bounty this summer

Home canned spaghetti sauce full of the flavor of garden-fresh tomatoes, or strawberry jam bursting with fruit at the peak of ripeness---these and other delicious recipes are included in the newly updated Wisconsin Safe Food Preservation series publications from Cooperative Extension.

Preserving food from your garden or orchard can be a good way to combat the rising prices of food at the grocery. But be sure to follow research-tested recipes for safe, high quality food that your family will enjoy.

Recipes that are not precise, mentioning a pinch of this ingredient or a pinch of that; recipes that are not tested in a laboratory; or those that contain outdated or inaccurate canning information can result in products that may be unsafe to consume.

Below are three general guidelines for preserving food safely:

• Inspect and repair any food preservation equipment at the beginning of the season. Now is a good time to inspect canners or food dehydrators to make sure all equipment is in working condition. And start now to collect approved canning jars and lids for use during the season. Canning jars that use two-piece self-sealing metal lids are recommended. 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.
• Test dial-gauge pressure canners 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. The Brown County UW-Extension Office offer free dial-gauge testing. The process takes approximately one-half hour.
• 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. UW-Extension publications with tested recipes are available from the Brown County UW-Extension Office for a nominal fee. These recipes will ensure you are canning safe, high quality foods.

UW-Extension has recently updated publications on safe canning of fruit, jams and jellies, meat, pickles, salsa, tomatoes and vegetables, and added new information on freezing fruits and vegetables.

More tomatoes are home-canned than any other product. And home-canned tomatoes can be so delicious. But many people are still unaware that tomato-canning recommendations changed dramatically way back in 1994. For example, acid must be added to home-canned tomato products to ensure safety. And this is just one example where even though it’s tempting to return time and again to a family-favorite recipe, it’s vitally important to update your canning recipes as guidelines change.

Food safety is, and should be, a primary concern when home canning any type of food, from pickles to meat. UW-Extension sets itself apart in providing research-based information.

Source: Barbara Ingham, UW-Extension Food Safety Specialist