“Preserving food from your garden or orchard can be a good way to combat the rising prices of food at the grocery,” says Bridget Mouchon-Humphrey, UW-Extension Family Living Agent. “But be sure to follow research-tested recipes for safe, high quality food that your family will enjoy.”

Recipes that are not precise, that call for “a pinch” of this ingredient or “a pinch” of that ingredient; recipes that are not tested in a laboratory; or those that contain outdated or inaccurate canning information, can result in products that may be unsafe to consume. Mouchon-Humphrey offers three general guidelines for safe food preservation:

Inspect and repair any food preservation equipment. Inspect canners or food dehydrators to make sure all equipment is in working condition. Canning jars that use two-piece, self-sealing metal lids are recommended for home canning. Jars should be free of nicks or scratches. A “must” every canning season is new flat lids. Metal screw bands that are not bent or rusted can be reused.

Have dial-gauge pressure canners tested for accuracy. A pressure canner is essential for canning low-acid vegetables, meats, fish and poultry. Pressure canners come with either a dial-gauge or a weighted-gauge. Dial-gauge pressure canners should be tested each year for accuracy. You can call ahead to the Green County Extension office at (608) 328-9440 and set up an appointment to have your dial-gauge tested for free.

Always follow an up-to-date tested recipe from a reliable source. This is perhaps the most important step in preparing for home food preservation, according to Mouchon-Humphrey. Cookbooks and old family recipes are not reliable sources of research-tested recipes. The UW-Extension office can help you find recipes that will ensure you are canning safe, high quality foods.

Sign up now for a hands-on food preservation workshop to be held on Saturday, August 29, 2015, from 8:30 a.m.–2:00 p.m., in the Monroe United Methodist Church kitchen. There will be a $30.00 charge, which will cover expenses for food, jars and other materials ($10.00 if a member of 4-H). Call (608) 328-9440 to reserve your spot by Friday, August 21st! You take home what you make, it’s lots of fun, and you will leave feeling ready to preserve the bounty of your own vegetables and fruit, and even meat!