University of Wyoming Extension educators put the “can-do” in high-altitude home canning via food preservation publications and in-person expertise.
Their free publications, available online or in extension offices, offer tested recipes, safety guidelines and other resources for preserving autumn’s abundance.
The series covers jellies, fruit, meat, pickles, tomatoes, vegetables and wild berries. There’s even a recipe for dandelion jelly.
Nutrition and food safety (NFS) educators serve every county and the Wind River Reservation and provide guidance on high-altitude food preservation. They also test the dial-type gauges on pressure canners free of charge to ensure proper working order.
Wyoming’s higher altitudes mean atmospheric pressure is lower and boiling temperatures are lower. Extension guidelines include the increased processing for boiling-water canning and increased pressure for pressure canning, both tested for altitude. These adjustments are necessary for home canning anywhere in the state.
Extension publications also recommend using modern equipment and tested recipes.