UW Extension Approved Sources Use Reliable and Recent Canning Recipes University of Wyoming Extension currently recommends using canning recipes from the following approved food preservation sources. As research has evolved over the years, so has our knowledge of safe Read More »
Preserving Beets Red beets can be safely pressure canned, frozen, or acidified with vinegar and pickled. This article also provides directions for beet relishes and drying beets. Source: Penn State Extension Read More »
Preserving Your Horseradish Harvest Because it is extremely spicy, horseradish must be processed with care. This article includes instructions for harvesting and preparing horseradish safely, along with recipe suggestions. Source: Penn State Extension Read More »
“Dry Canning” is not Recommended What is dry canning? This article examines two methods of “preserving food” circulating in popular media described as dry canning and why they are unsafe for home food preservation. Source: Penn State Extension Read More »
What is Fruit Syrup? Fruit syrups are prepared similarly to traditional long-cooking jellies, except they are not cooked as long and the proportion of ingredients varies. You can make a syrup with fresh or frozen fruits. Source: Penn State Extension Read More »
The Science of Home Food Preservation: Yes, It Matters! Did you ever wonder why it is so important to use only research-based recipes in home canning? This article describes the food safety science behind research-based canning recipes. Source: Penn State Extension Read More »