Did you know that the French military played a big roll in developing canning methods? Or that people used to – and some still do – can in the oven? Are you aware that the canning recipes prior to 1994 may be suspect, or that the push to breed sweeter tomatoes means you can’t can them like the older, more acid varieties?
In this Deep Roots Radio interview with Master Preserver Perry Rice he gives a quick survey of canning history and important tips for safe canning.
I hope you enjoy this lively conversation. And here are a couple of canning resources:
– www.foodsafety.wisc.edu
– www.foodsafety.gov
Also: Perry and Emily Leuer, also a master preserver, will lead a hands-on workshop covering the ins and outs of tomato canning on September 29, 2015 in the New Richmond, Wisc. community education space. This session is co-sponsored by the University of Wisconsin-Extension. Many methods of tomato preservation will be covered and demonstrated during this one-night workshop.
What: Tomato Processing/Food Preservation hands-on workshop
Date and time: Sept. 29, 2015, 5:30-8:30PM
Where: New Richmond, Wisconsin, Community Commons – 118
Cost: $10
Limited to: 15 students
To Register: https://newrichmond.cr3.rschooltoday.com/public/costoption/class_id/3788/public/1/
Apple sauce and apple butter – edible jewels for the winter.
