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Preserving Food in Wyoming

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Preserving Food in Wyoming B-1210 Revised August 2018 Preserving Food in Wyoming Betty Holmes Health Educator Diabetes Prevention and Control Program, Wyoming Department of Health (retired) Suzanne Pelican Food and Nutrition Specialist (retired) University of Wyoming Preserving Food in Wyoming By Betty Holmes Health Educator, Retired Diabetes Prevention and Control Program, Wyoming Department of Health and Suzanne Pelican Food and Nutrition Specialist, Retired University of Wyoming Extension B-1210 Original publication 1994 Revised February 2011 Second revision August 2018 Original author: Betty Holmes, UW CES 4-H/Youth Specialist and Food Preservation Expert Reviewed (1994) by: Linda Melcher and Nancy Mather, UW CES Food and Nutrition Specialists Editors: Robert Waggener and Steve Miller Layout: Tana Stith, Graphic Designer Recommendations follow U.S. Department of Agriculture (USDA) Canning Guidelines (1994 and 2009) The printing of this publication is made possible through a Wyoming Department of Agriculture grant from Animal and Plant Health Inspection Service/Department of Agriculture – Project: 1003836 Safely Preserving Wyoming's Specialty Crops. Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Bret Hess, interim dean and director, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071. The University is committed to equal opportunity for all persons in all facets of the University’s operations. All qualified applicants for employment and educational pro- grams, benefits, and services will be considered without regard to race, color, religion, sex, national origin, disability or protected veteran status or any other characteristic protected by law and University policy. Contents Special Considerations for Canning in Wyoming ...............................................................1 Jellies, Jams, and Spreads General Canning Procedures .......................................................................................................................3 After Processing ..............................................................................................................................................4 Making Jelly without Added Pectin ...........................................................................................................4 Preparing Jams without Added Pectin .......................................................................................................5 Jellies and Jams with Added Pectin ............................................................................................................6 Grape-plum Jelly with Pectin ..............................................................................................................6 Strawberry-rhubarb Jelly ......................................................................................................................7 Blueberry-spice Jam with Pectin .........................................................................................................7 Pear-apple Jam with Pectin ..................................................................................................................8 Spread without Added Pectin ......................................................................................................................8 Zucchini-pineapple Spread ..................................................................................................................8 Reduced Sugar Recipes and Ingredients ...................................................................................................8 Refrigerated Grape Spread with Gelatin ...........................................................................................8 Refrigerated Apple Spread with Gelatin ...........................................................................................9 Peach-pineapple Spread ........................................................................................................................9 I PRESERVING FOOD IN WYOMING Fruit Apples.............. ...............................................................................................................................................11 Apple Butter ..........................................................................................................................................13 Apple Juice ............................................................................................................................................13 Applesauce ............................................................................................................................................14 Apples, Sliced ........................................................................................................................................15 Spiced Apple Rings ..............................................................................................................................15 Spiced Crab Apples .............................................................................................................................16 Strawberries...................................................................................................................................................16 Berries (other than strawberries) ..............................................................................................................17 Berry Syrup ...........................................................................................................................................18 Cherries ............ .....................................................................................................................................19 Peaches, Apricots, and Nectarines ............................................................................................................21 Fruit Pie Fillings ...........................................................................................................................................24 Apple Pie Filling ...................................................................................................................................24 Blueberry Pie Filling ............................................................................................................................25 Cherry Pie Filling .................................................................................................................................26 Peach Pie Filling ...................................................................................................................................26 Wild Berries and Other Wild Fruit Gathering Wild Berries and Other Wild Fruit .......................................................................................29 General Canning Procedures .....................................................................................................................30 Preparing Wild Berry and Other Wild Fruit Juices ...............................................................................31 Making Jelly.. .................................................................................................................................................32 References........ .............................................................................................................................................33 Chokecherries ...............................................................................................................................................34 Wild Plum..... .................................................................................................................................................36 Serviceberries ...............................................................................................................................................38 Rose Hips.......................................................................................................................................................39 Buffaloberries ................................................................................................................................................41 Wild Currants ...............................................................................................................................................43 Gooseberries .................................................................................................................................................45 Wild Grapes..... .............................................................................................................................................47 Prickly Pear Cactus ......................................................................................................................................49 II CONTENTS Tomatoes Chile Salsa and General Procedures for All Salsas ................................................................................51 Tomato Salsa (using slicing tomatoes) ............................................................................................53 Tomato/Green Chile Salsa ................................................................................................................53 Tomatillo Green Salsa .........................................................................................................................54 Tomato Salsa (using paste tomatoes)...............................................................................................55
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