Helping communities provide accessible and safe physical activity spaces and food sources
In home canning, salt is primarily for flavor in plain vegetables, tomato products, poultry, and meat. Therefore, salt can be left out of these products to reduce the sodium content. In vinegar-based pickles, salt contributes to the flavor. For fermented foods, salt is needed for safety and flavor. There are many types of salt available. […]
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Check out the September/October 2022 issue of the Preserve It Fresh, Preserve It Safe newsletter developed by the University of Missiouri Extension. Topics included in this issue: Store your canned good properly! If you have gone through all the effort to can your garden’s harvest, be sure you take the time to also store your […]
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The current avian influenza outbreak is not thought to pose a risk to human health or to food safety but it is highly toxic to birds, including backyard poultry flocks. As of April 2, 2022 the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) announced a confirmed case of the highly pathogenic Avian Influenza (HPIA) in a […]
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Wisconsin has a vibrant local foods culture, and you are sure to find customers eager for your products. Be sure to follow the rules that govern preparation and sale to help ensure public health and protect your brand! Note: In spite of what many web sites say, Wisconsin does not have a cottage food law. Vendors must […]
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Recommendations for canning summer squashes, including zucchini, that you may have seen in past United States Department of Agriculture (USDA) bulletins have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a specific period of time that will destroy the bacteria that causes botulism. […]
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Strawberry harvest season in Wisconsin is typically mid-May through mid-June. Check out the May/June 2022 publication of Preserve It Fresh, Preserve It Safe for tips for preserving your harvest: Making Sweet Spreads and Canning Fruit Canning with Less Sugar Drying Strawberries Freezing Strawberries and more! View or share this newsletter.
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Oranges are in season! Make some marmalade to savor the tangy taste! Learn more at https://nchfp.uga.edu/how/can_07/orange_marmalade.html #NCRFoodSafety
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Properly frozen tomatoes can be used to can tomato juice, sauce, crushed or stewed tomatoes. Learn more at https://enewsletters.k-state.edu/youaskedit/2017/11/13/canning-previously-frozen-tomatoes/ #NCRFoodSafety
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Preserve cranberries by canning, freezing, or drying. Learn more at https://extension.psu.edu/preserving-cranberries #NCRFoodSafety
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Give a budget-saving food gift item from your kitchen! Visit https://www.ag.ndsu.edu/food/news/homemade-gifts-for-the-holiday-season for more information. #NCRFoodSafety
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