The Lincoln County University of Wisconsin – Extension would like to thank Brent, Cindy, Evelyn and Tanner Reinhardt for pressure canners that have been donated in loving memory of Faye Reinhardt. Pressure canners will be used to teach food preservation classes and establish a master food preservation program in Lincoln County.
Brent, Cindy, Evelyn and Tanner Reinhardt wanted to honor Grandma Faye by helping others learn one of her passions that she shared with family – food preservation. Grandma Faye passed her passion for food preservation and cooking on to Cindy. Cindy commented, “July 18th marks one year since she left us. She loved her family, flowers and food… cooking, baking and canning. She took great joy in making the foods that her family raved over time and time again (apple bars, chicken dumpling soup, etc). She was the go-to person in the family for odd questions/remedies, meal recipes, mending etc. Forever loved and sorely missed.”
As you bring out your food preservation equipment or purchase new, remember these few important things:
·Inspect and repair any food preservation equipment at the beginning of the season. Now is a good time to inspect canners or food dehydrators to make sure all equipment is in working condition. And start now to collect approved canning jars and lids for use during the season. Canning jars that use two-piece self-sealing metal lids are recommended for home canning. Jars should be free of nicks or scratches. A ‘must’ every canning season are new flat lids; metal screw bands that are not bent or rusted can be reused.
·Have dial-gauge pressure canners tested for accuracy. A pressure canner is essential for canning low-acid vegetables, meats, fish and poultry. Pressure canners come with either a dial-gauge or a weighted-gauge. Dial-gauge pressure canners should be tested each year for accuracy. The Lincoln UW-Extension offices offer free dial-gauge testing; please call ahead (715-539-1072) for appointment.
·Always follow an up-to-date tested recipe from a reliable source. This is perhaps the most important step in preparing for home food preservation, according to Dr. Barb Ingham (University of Wisconsin Extension food scientist). Cookbooks and old family recipes are not reliable sources of research-tested recipes.
The University of Wisconsin Extension has up-to-date recipes in bulletins on safe canning of fruit, jams and jellies, meat, pickles, salsa, tomatoes, and vegetables; and information on freezing fruits and vegetables.
Again, the Lincoln County University of Wisconsin – Extension would like to thank Brent, Cindy, Evelyn and Tanner Reinhardt for their donated in memory of Grandma Faye to keep her passion for food preservation alive.