Food Safety & Preservation

Program Contact: Dianna Wiklund, Master Food Preserver
(360) 379.5610 x 200 • 1wildaster@gmail.com


diana

When canning home preserved foods, use research based, laboratory tested, up-to-date recipes from the resources in WSU Extension publications (see below).

Please follow the directions carefully, including the correct use of water bath and pressure canners, then date and store home preserved foods no more than 12 months between 50–70 degrees F. Make sure you avoid direct sunlight for your products. Voila!

Washington State University Extension Publications

http://pubs.wsu.edu

For additional canning questions and pressure gauge testing, please contact foodpreservationwsu@gmail.com