For the telegram
LARAMIE – Just in time for canning season, the University of Wyoming Extension has updated and expanded its food preservation publication, Preserving Food in Wyoming. This free, downloadable resource is designed to help Wyoming residents safely can or freeze their harvest at home.
The publication is suitable for both experienced and aspiring food preservers and contains scientifically proven recipes and step-by-step instructions for preserving vegetables, fruit, meat and fish in a canner or pressure canner.
Unlike many common preservation resources, Preserving Food in Wyoming includes an extensive section on preserving wild berries and fruits such as chokeberries, buffaloberries, and gooseberries. Tips on properly storing certain fruits and vegetables in the freezer are also included.
For those new to food preservation, the publication offers a comprehensive introduction tailored specifically to Wyoming’s high altitude. For more experienced home canners, the publication offers the opportunity to try new recipes and learn about current food safety guidelines.
Preserving Food in Wyoming was originally published in 1994 and has been revised several times over the past three decades to reflect evolving food safety practices. UW Extension faculty emerita Denise Smith, who taught her first food preservation workshop in 1975, served as senior editor of the current edition.
Smith notes that canning and other forms of home food preservation have recently become popular again. While there are numerous resources online, she advises sticking to science-based recipes, like those found in “Preserving Food in Wyoming,” and avoiding experimentation. “Improper canning can lead to foodborne illness and even death,” she warns.
In addition to avoiding outdated practices such as using the open kettle method or sealing jars with paraffin, it is important for Wyoming food canners to properly consider the altitude.
“Appropriate altitude adjustments in canning recipes are extremely important both during the canning process itself and when handling low-acid foods when serving them to family and friends,” explains Smith.
To view and download a free copy of Preserving Food in Wyoming, visit https://bit.ly/wyo-1210.
If you have questions about canning and preserving foods at home, contact a local UW Extension office or visit https://bit.ly/uw-nutrition-foodsafety.
About the University of Wyoming Extension
The University of Wyoming Extension supports Wyoming communities by helping residents apply university research and resources to real-world problems. Since 1914, UW Extension has provided educational programs and resources to the state’s 23 counties and the Wind River Indian Reservation. From 4-H programs and pesticide safety education to food preservation and nutrition courses, Extension supports the university’s mission to help people of all ages grow their agriculture, maintain lawns and gardens, develop future leaders, promote individual and community well-being and build thriving businesses. For more information, visit www.uwyo.edu/uwe or call (307) 766-5124.
