UNIVERSITY OF WISCONSIN - MADISON | UW - EXTENSION

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Preserving Food Safely

Canning:

Fruits, Meat, Salsa, Tomatoes, Vegetables, Care and Use of a Pressure Canner

Pickling and Fermenting:

Homemade Pickles and Relishes, Make Your Own Sauerkraut, Homemade Yogurt

Making Jam & Jelly:

Jams, Jellies & Fruit Preservers, Suplies For Making Jam & Jelly

Freezing Food:

Fruits and Vegetables, Freezing Prepared Foods, Refrigerator & Freezer Storage chart

Drying:

Making Safe Jerky at Home, Drying Fruits & Vegetables, Smoking & Curing

Storing:

Cupboard Storage Chart, Store Food Safely, Storing Fruits and Vegetables

Other Resources

Helpful Links

Training Annoucements

Master Food Preserver - 2010

Preservation Utensils

- June 15-17 (Ripon)
- June 28-30 (Menominie)
-July 7 - 9 (Richland Center)
- July 13-15(WI Rapids)
- Registration begins March 2010.

For more information, view the registration form. You must submit the volunteer agreement with your registration form. Extension educators must submit the staff volunteer agreement.

Food Preservation Resources in Spanish

UW-Extension Food Preservation Bulletins

Canning Fruits Safely (B0430)
Canning Meat, Wild Game, Poultry and Fish Safely (B3345)
Canning Salsa Safely (B3570)
Canning Vegetables Safely (B1159)
Freezing Fruits and Vegetables (B3278)
Homemade Pickles and Relishes (B 2267)
Make Your Own Sauerkraut (B2087)
Making Jams, Jellies and Fruit Preserves (B2909)
Wisconsin's Wild Game: Enjoying the Harvest (B3573)