Get Your Canner Tested Annually! The USDA recommends dial gauges on pressure canners be tested annually. Have your dial gauge tested for free to make sure it is operating properly by calling your local Wyoming Extension office to set up an appointment.
Botulism: A Deadly Concern The most important thing home canners can do to protect themselves and others who eat their canned food from the dangerous botulism toxin is to use research-tested recipes. Source: Penn State Extension
Freezing and Refreezing Meat Freezing food like meat and poultry is a preservation method that is easy to perform and can be done safely to help extend the shelf life of food. Source: Penn State Extension
Strawberry and Other Berry Fruit Roll-ups “Roll-ups” is the modern name for traditional fruit leathers. Strawberries make flavorful fruit leather, and by following the same process you can make fruit leathers from other berries as well. Source: Penn State Extension
Say NO to Oven Canning The USDA advised against oven canning over 75 years ago. Unfortunately, friends, relatives and bloggers continue to promote its use today. Source: Penn State Extension
Canning Jars and Lids – An Update With the increased interest in canning, many home canners are finding a shortage of jars and lids. Extension educators are being asked, is it suitable to use old jars and lids for canning? Source: Penn State Extension
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,