Food Preservation Workshops
In-person food preservation workshops can be offered on canning, drying, and freezing a variety of foods using current Extension-tested methods. If you would be interested in a workshop regarding a specific area of food preservation, please contact Chelsea Wunnicke, Richland County Human Development & Relationships Educator.
Extension Richland County Food Preservation Services
Equipment for Loan – Food preservation equipment is available for checkout from our office including pressure canners and food dehydrators.
Equipment Testing – To evaluate the condition and accuracy of dial-gauge pressure canners. It is recommended to have this gauge tested every year. The Extension Richland County offers pressure canner testing at no charge. Please bring your lid or gauge to our office between the hours of 8:30 AM – 4:30 PM, Monday through Friday. When staffing allows, we can usually conduct the test while you wait.
Food Preservation Publications
Canning Fruits Safely (B0430), 36 pages, PDF
Canned fruit can be a delicious addition to any family meal. Recipes have been updated and expanded to include steps for processing safe, high-quality fruits from the market or your home orchard.
Canning Meat, Wild Game, Poultry, & Fish Safely (B3345), 32 pages, PDF
Canned meat, wild game, poultry, and fish offer wonderful opportunities for exciting and flavorful meals. Because ofChronic Wasting Disease (CWD), the guidelines were updated to include information for safely processing venison. An expanded recipe selection includes research-tested family favorites.
Canning Salsa Safely (B3570), 16 pages, PDF
What will you do with all those tomatoes? Follow these recipes for safe and easy salsa your whole family will enjoy. These guidelines are for Wisconsin home garden tomato and pepper varieties, and a few new fruit salsa recipes are included. Salsa recipes have been research-tested to ensure they contain enough acid to be processed safely in a boiling water canner at Wisconsin elevations.
Canning Vegetables Safely (B1159), 24 pages, PDF
What could be more delicious than winter meals with vegetables from your summer garden? Follow these guidelines for safely canning vegetables in a pressure canner. This publication was revised to incorporate current research findings and updated for Wisconsin home garden varieties, conditions, and elevations.
Freezing Fruits and Vegetables (B3278), 24 pages, PDF
Would you like to enjoy bright, crisp garden green beans all year long? How about ripe, juicy raspberries? Freezing lets you enjoy the bounty of your garden and orchards all year long. This publication presents research-tested guidelines for safe preparation and preservation of peak-of-the-season fruits and vegetables.
Homemade Pickles & Relishes (B2267), 60 pages, PDF
Crispy pickles are the highlight of many family picnics. Guidelines for genuine crock pickles and many newly updated recipes for quick pack pickles are included in this bulletin. For a tasty treat, try new recipes for frozen pickles. Research-tested recipes ensure safe, high- quality pickles to share with family and friends.
Making Jams, Jellies, & Fruit Preserves (B2909), 65 pages, PDF
Favorite home-prepared treats include fresh strawberry jam, peach butter, or blueberry syrup. Guidelines include newly updated, research-tested recipes for delicious jams and jellies, fruit butter, syrups, and preserves. This publication was expanded to include recipes for low-sugar or no-sugar products.
Tomatoes Tart & Tasty (B2605), 32 pages, PDF
Canning tomatoes can be fun and very rewarding. This publication offers guidelines for safely canning tomatoes from home gardens. It was revised to incorporate current research findings and updated for Wisconsin tomato varieties, conditions, and elevations. Research-tested recipes have been reviewed to ensure safe, high-quality products.
To order copies of any publication, visit the Learning Store or call 877-WIS-PUBS (877-947-7827). We also have these available at the Extension Richland County Office.
Food Preservation for Entrepreneurs
Wisconsin Governor Doyle signed the ‘Pickle Bill’ (Assembly Bill 229) into law in February 2010. This new law, along with an emergency rule which clarifies points of the bill, exempts a person from having to obtain a license to sell home-canned fruits, pickles, salsa and other naturally acid and acidified products. Find out more.
Do you hope to go into business selling your cheesecake or marketing your famous barbeque sauce? Learn the steps needed to start a small food business in Wisconsin by reading this fact sheet.
For information on preservation publications, dehydrating, pressure canners/cookers, and home canning supplies, check out the following resources: