Canning Salsa Safely (B3570), 16 pagesWhat will you do with all those tomatoes? Follow these recipes for safe and easy salsa your whole family will enjoy. These guidelines are for Wisconsin home garden tomato and pepper varieties, and a few new fruit salsa recipes are included. Salsa recipes have been research-tested to ensure they contain enough acid to be processed safely in a boiling water canner at Wisconsin elevations.

http://learningstore.extension.wisc.edu/Canning-Salsa-Safely-P939C180.aspx

Tomatoes Tart and Tasty (B2605), 32pages
Canning tomatoes can be fun and very rewarding. This publication offers guidelines for safely canning tomatoes from home gardens. It was revised to incorporate current research findings and updated for Wisconsin tomato varieties, conditions, and elevations. Research-tested recipes have been reviewed to ensure safe, high-quality products.

http://learningstore.extension.wisc.edu/Tomatoes-Tart-and-Tasty-P944C180.aspx

Canning Meat, Wild Game, Poultry, and Fish Safely (B3345),32pages
Canned meat, wild game, poultry, and fish offer wonderful opportunities for exciting and flavorful meals. Because ofChronic Wasting Disease (CWD), the guidelines were updated to include information for safely processing venison. An expanded recipe selection includes research-tested family favorites.

http://learningstore.extension.wisc.edu/Canning-Meat-Wild-Game-Poultry-and-Fish-Safely-P940C180.aspx

Homemade Pickles and Relishes (B2267),60pages
Crispy pickles are the highlight of many family picnics. Guidelines for genuine crock pickles and many newly updated recipes for quick pack pickles are included in this bulletin. For a tasty treat, try new recipes for frozen pickles. Research-tested recipes ensure safe, high- quality pickles to share with family and friends.

http://learningstore.extension.wisc.edu/Homemade-Pickles-and-Relishes-P943C0.aspx

Canning Vegetables Safely (B1159), 24 pages
What could be more delicious than winter meals with vegetables from your summer garden? Follow these guidelines for safely canning vegetables in a pressure canner. This publication was revised to incorporate current research findings and updated for Wisconsin home garden varieties, conditions, and elevations.

http://learningstore.extension.wisc.edu/Canning-Vegetables-Safely-P942C180.aspx

Freezing Fruits and Vegetables (B3278), 24 pages
Would you like to enjoy bright, crisp garden green beans all year long? How about ripe, juicy raspberries? Freezing lets you enjoy the bounty of your garden and orchards all year long. This publication presents research-tested guidelines for safe preparation and preservation of peak-of-the-season fruits and vegetables.

http://learningstore.extension.wisc.edu/Freezing-Fruits-and-Vegetables-P938C180.aspx

Canning Fruits Safely (B0430), 36 pages
Canned fruit can be a delicious addition to any family meal. Recipes have been updated and expanded to include steps for processing safe, high-quality fruits from the market or your home orchard.

http://learningstore.extension.wisc.edu/Canning-Fruits-Safely-P937C180.aspx

Making Jams, Jellies, and Fruit Preserves (B2909), 65 pages
Favorite home-prepared treats include fresh strawberry jam, peach butter, or blueberry syrup. Guidelines include newly updated, research-tested recipes for delicious jams and jellies, fruit butter, syrups, and preserves. This publication was expanded to include recipes for low-sugar or  no-sugar products.

http://learningstore.extension.wisc.edu/Making-Jams-Jellies-and-Fruit-Preserves-P941C180.aspx

To order copies, visit the Learning Store at http://learningstore.extension.wisc.edu or call 877-WIS-PUBS (877-947-7827).