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Food Preservation

Featured Information

Dried Herbs

Freezing and Drying Herbs

Enjoy the taste of fresh herbs all year long by freezing for later use. Cut the herbs just before the flowers open. At this point,

Get Your Canner Tested Annually!

Your local nutrition and food safety extension educator can test the gauge of your pressure canner to make sure it is operating properly. The test

Handy Handouts for Food Preservation!

Boiling Water Canning
Boiling Water Canning
Laws of Salsa
The Laws of Salsa
Pressure Canning
Pressure Canning
Reliable Preservation Websites
Reliable Food Preservation Websites
Preserving Eggs
Preserving Eggs

Information to Assist with your Food Preservation

Appetite for Knowledge

Cranberries

Cranberry Season

The American Cranberry, a small, nutritious fruit that is native to the Northeastern United States and Canada, is available from October through December.
 


 
Source: Penn State Extension

Moldy food in a jar

Signs of Food Spoilage

Understanding signs of food spoilage when preserving food by canning, drying, or freezing is crucial in preventing a foodborne illness.
 


 
Source: Penn State Extension

Fresh Tomatoes

Safely Canning Tomatoes and Salsa

All researched-based recipes for canning tomatoes and salsa require the addition of an acid, such as lemon juice or vinegar, for safety. I am often

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

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For more information, contact a University of Wyoming Nutrition and Food Safety Educator at nfs@uwyo.edu or Ask an Expert.

Recipes - Try One Now!

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Email: nfs@uwyo.edu

Extension Educator:
Vicki Hayman – (307) 746-3531

University of Wyoming Extension

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