UW Extension to present food preservation info, test dial gauges

With fruits and vegetables ripening in gardens across Big Horn County, the University of Wyoming Extension recommends following USDA food preservation guidelines and testing dial gauges annually. (Weighted gauges do not need to be tested.)

University of Wyoming Extension educator Melissa Cook will distribute essential food preservation information and offer free dial gauge testing July 15-17 at the following locations across Big Horn County:

Cowley LDS Church: July 15, 10 to 11:30 a.m.

Lovell Annex: July 15, 2 to 3:30 p.m.

Burlington Fire Hall: July 16, 9 to 10:30 a.m. 

Greybull Library: July 16, 4:30 to 6:00 p.m.

Shell Store: July 17, 10:30 to 11:30 a.m.

If these times and dates do not work for you or you would like to attend a class on the USDA canning methods, contact Melissa at 307-568-4160 for individual appointments.

Home canning offers several benefits, including the year-round availability of garden-grown fruits and vegetables, reduced waste of garden produce, economic savings, increased shelf life of produce, self-sufficiency and the ability to replenish your emergency food supply.

Key reminders for pressure canning:

• Base the pounds of pressure on your elevation.

• Restart the time if the pressure drops below the required pounds of pressure.

• Allow 10 minutes before opening the canner after the pressure reaches zero, as this is part of the process.

• Lift the jars straight up, and do not wipe excess water from the lids.

• Boil the contents of the jar before consuming. Base the length of boiling time on your altitude.

• USDA guidelines change periodically with research, so check the USDA-suggested recipes and processes each year. For example, boiling the lids is no longer recommended.

To review the canning process in detail, read Vicky Hayman’s article “Preparing for Canning Season” on UW Nutrition & Food Safety at https://uwyoextension.org/uwnutrition.