University of Wyoming Extension News

UW Extension offers food preservation publications

food preservationUniversity 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.

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Pressure canning, waterbath methods Powell, Cody workshop topics

Want to learn the most up-to-date methods of canning?

Phyllis Lewis, University of Wyoming Extension nutrition and food safety educator, will cover those topics and more in workshops in Cody and Powell. Each session costs $10 for materials.

All sessions are 5:30-8:30 p.m.

The pressure canning workshops are Monday, June 23, in Powell at the Park County Extension Office, 655 E. 5, and June 24 in Cody at the Park County Extension Office, 1002 Sheridan Ave.

Waterbath canning workshops are Wednesday, June 25, in Powell and June 26 in Cody.

Pre-registrations are requested by Wednesday, June 18, to determine the amount of jars and food to purchase. For more information or to register, contact Lewis at 307-347-3431 or

UW Extension has how-to canning guides available

One of several food preservation publications from UW Extension.

One of several food preservation publications from UW Extension.

How-to guides for food preservation are available for free download from University of Wyoming Extension.

The guides are available by going to and clicking on Publications on the left-hand side of the page. For the Preserving Food in Wyoming series, typing B-1210 in the search field will bring up all the related bulletins.  For Canner’s Corner bulletins, type the bulletin number in the search field.

The bulletins (number in parenthesis) include:

Preserving Food in Wyoming series:

  • Fruit (B-1210.2)
  • Jelly (B-1210.1)
  • Meat (B-1210.7)
  • Pickles (B-1210.5)
  • Tomatoes (B-1210.4)
  • Vegetables (B-1210.6)
  • Wild Berries and Other Fruit (B-1210.3)

            Canner’s Corner: Enjoying summer’s bounty series:


  • So, you want to be a home canner? (MP-119.1)
  • The time is ripe for summer melons (MP-119.2)
  • A taste of tomatoes (MP-119.3)
  • Step-by-step canning of high acid foods (MP-119.4)
  • Some like ’em hot! (MP-119.5)
  • ‘Sweet’ sweet corn (MP-119.6)
  • When it’s good to be in a pickle (MP-119.7)
  • What’s so great about apples? (MP-119.8)
  • ‘Berry’ good choices (MP-119.9)
  • Pies in minutes (MP-119.10)
  • Rhubarb – Real pucker power! (MP-119.11)
  • Making canning work for you (MP-119.12)

Food preservation information is also available at the National Center for Home Food Preservation. Type into a browser. Additional information is available by clicking Publications on the left-hand side of the page.

UW Extension nutrition and food safety educators also have information. For a listing of county offices, go to and click County Offices on the left-hand side of the page.

UW Extension offers home food preservation series in Laramie

Home food preservation techniques will be explained during a series of hands-on workshops starting Aug. 10 in Laramie.

Classes are at the Albany County Fairgrounds in the Albany County University of Wyoming Extension office. Cost is $7 a class or $35 for the series.

Sessions and times are:

Friday, Aug. 10 – Preserving fundamentals, 5:45-7:30 p.m.

Friday, Aug. 24 – The art and science of drying foods, 5:45 -8:30 p.m.

Saturday, Aug. 25 – Pickling made easy, 9:30 a.m.-12:30 p.m.

Friday, Sept. 21 – Overcoming the fear of pressure canning, 5:45-8:30 p.m.

Saturday, Sept. 22 – Canning jams, jellies and more, 9:30 a.m.-12:30 p.m.

Friday, Oct. 5 – Intent to ferment, 5:45-8:30 p.m.

Nutrition and food safety educator Diane Saenz will lead the classes. To register, contact Saenz at 307-328-2642 or at