Food preservation and canning course covers safety and new legislation
Published on Tuesday, May 03, 2011
Western Technical College in partnership with UW-Extension Family Living Programs in La Crosse, Monroe, Trempealeau, and Vernon Counties is offering a series of Food Preservation and Canning courses. The trainings are designed for individuals planning to sell home canned products without obtaining a license. The sessions will include information about recent legislation governing home canned food sales in Wisconsin as well as basics of home food preservation, sanitation and safety. All classes will be offered via Interactive Television (ITV) to Western locations in La Crosse, Tomah, Independence, and Viroqua.
Home-Canned Food Items: Do It Safe, Do it Legal:
May 26, 6:30-8:30 p.m.
A new law called Wisconsin Act 101 (the Pickle Bill) allows you to sell some home-canned foods without a license under certain circumstances. This session will identify what products can and cannot be sold without license, the requirements of the law, and the importance of using research-based recipes and processes when canning for sale and your own use. Home-canned jams and jellies are products that are covered in the Pickle Bill. This workshop will also provide information and tips for making jams and jellies. Nothing says “homemade” like the sweet tastes of homemade jams, jellies, preserve and butters.
Dr. Barbara Ingham, Food Science Professor, Extension Specialist, University of Wisconsin-Madison
Mary Meehan-Strub, Professor, Family Living Agent, La Crosse County UW-Extension
June 2, 6:30 – 8:30 p.m.
Home canners have long enjoyed the art of pickle-making. It is one of the oldest methods of preserving foods. In modern times, pickled cucumbers are commonly referred to as pickles. A pickle however is any fruit, vegetable, or meat preserved in vinegar or brine. This workshop will provide an opportunity for participants to learn the latest information on how to successfully pickle cucumbers and other vegetables.
Instructor: Karen Joos, Associate Professor, Family Living Agent, Monroe County UW-Extension
Canning Tomatoes and Salsa Safely
August 25, 6:30 – 8:30 p.m.
Canned tomatoes and salsa are without a doubt the most widely home-canned products in the United States. But to avoid spoilage and risk of food poisoning, researched methods and tested recipes need to be followed. This workshop will provide information and tips on home-canned tomato products to be sure they contain enough acid and are processed safely. (May not be available in all locations. Please call 608.789.6100 to verify closer to the date.)
Instructor: Karen Ehle-Traastad, Associate Professor, Family Living Agent, Vernon County UW-Extension
Call 608.789.6100 or visit the website www.westerntc.edu/lifelonglearning and click on Food – Sanitation – Nutrition for additional information and how to register.