Food Preservers Learn Techniques In Community Class
A Master Food Preservers course in Columbia and Dane counties teaches safe home canning. Dane County Home Economist Peg Thomas and Cheryl Ben Stapleton cover pressure canners, gauge testing, cleaning, and gasket care. They warn against processing legumes like peas which foam and block vents and note gauges must be tested regularly for safety.
MENTIONED IN THIS ARTICLE
Columbia
Dane Counties
Peg Thomas
Dane County
Cheryl Ben Stapleton
Heat tempered jars advised for extreme canning conditions
Preservation expert Mrs. Thomas explains that peanut butter and mayonnaise jars should not be pressure canned and only water bath canning is suitable for them. Jars last about five years if well treated. inspect for cracks yearly and avoid reusing lids due to up to 25 percent failure.
MENTIONED IN THIS ARTICLE
Thomas
Botulism risk in home canning cautioned by expert
Dane County home economist Peg Thomas warns botulism thrives in anaerobic settings and improper handling. She urges pressure canning for safety, boiling only if food was not canned correctly, and separate cutting boards to prevent contamination. she notes most cases arise from home canned vegetables.
MENTIONED IN THIS ARTICLE
Peg Thomas
Dane County
Thomas
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