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,
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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,
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
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
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
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
Do you enjoy the fresh taste of tomatoes just off the vine? Then take advantage of tomato season by learning how to preserve tomatoes the
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
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
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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.
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