News Release
September 20, 2008

UW CES releases 12-part series on home canning in Wyoming

Beginners and experts alike will find tasty recipes, step-by-step guidelines for canning or freezing food, home food preservation tips specifically for Wyoming and valuable resources in a series of informational bulletins by the University of Wyoming Cooperative Extension Service (UW CES).

The 12-part series, Canner’s Corner: Enjoying Summer’s Bounty, is available for free download on the UW CES Food and Nutrition Web page at http://uwacadweb.uwyo.edu/cesnutrition/Food_Preserve/Canners_Corner.htm. Copies can also be ordered by calling (307) 766-2115. Individual issues are $2, or the entire series is $20.

“Many people would like to try processing food for their families, but they are unsure how to begin and are afraid of food safety issues,” said the author, Patti Griffith, a UW CES area educator based in Fremont County. “Hopefully, these colorful fact sheets will provide them the encouragement and information they need to get started on a fun, family activity that can bring a lot of pride and feelings of accomplishment."

Canner’s Corner is written to highlight safe procedures to use with popular produce, which can often be found at farmers’ markets across Wyoming or farms offering “pick-your-own” fruits and vegetables.

Griffith said the idea for Canner’s Corner came about when the farmers’ market was becoming established in Fremont County.

“Everyone likes to have that fresh, out-of-the-garden taste preserved for the cold days of winter,” she said. “Food safety issues with regard to home-canned produce have come to the forefront with many of the active canners either in an older generation or a younger enthusiastic generation.”

Research has changed methods for safely processing fresh produce because the types of food-borne pathogens have changed, Griffith said.

“This means that, if the older generation is using recipes from long ago, they may not be safe today. Many of the younger generation have had no one to teach them the correct methods for home canning fresh produce.”

The series features a variety of recipes including homemade tomato salsa, red onion marmalade, pickled-corn relish, spiced apple rings and blueberry-spice jam. It also has information on where to find additional recipes that have been tested to ensure safety.

“They also provide resource information on where to get gauges tested for pressure canners and include answers to canning or freezing problems you might encounter,” Griffith said.

Titles of the informational bulletins include: So, you want to be a home canner?, The time is ripe for summer melons, A taste for tomatoes, Step-by-step canning of high-acid foods, Some like’em hot!, “Sweet” sweet corn, When it’s good to be in a pickle, What’s so great about apples?, “Berry” good choices, Pies in minutes, Rhubarb – Real pucker power!, and Making canning work for you.

Some UW CES nutrition and food safety educators will be offering training in food preservation. Call your county UW CES office to determine availability in your area. Contact information for extension offices is at http://ces.uwyo.edu/Counties.asp and under the “County” heading in the “Government Listings” section of phone books.

Griffith said Suzy Pelican, UW CES state food and nutrition specialist, was instrumental in making the series a research-based document. Also reviewing the information were UW CES nutrition and food safety educators Chris Pasley, Platte County; Phyllis Lewis, Washakie County; and Denise Smith, Niobrara County.

“This unique series pulls together valuable safety tips, appealing recipes and interesting facts that will benefit veteran home food preservers as well as novices throughout Wyoming and beyond,” Pelican said.

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