Marathon County

Meat, wild game, poultry and fish are all low-acid foods. Canning of low-acid foods requires special care to destroy the spores of Clostridium botulinum, Otherwise, those spores can germinate after processing and during storage, producing a deadly toxin. To download more Food Safety PowerPoint slide-shows, visit the University of Wisconsin’s Food Safety & Health website >>>

There are four general types of pickling: Fresh Pack/Quick Process – covered with boiling vinegar, spices and seasonings. Sometimes may be brined and drained beforehand. Easy to prepare, tart flavor. Have a better flavor if allowed to stand for several weeks after they are sealed in jars. Fermented – requires more time and effort than [...]

Home Food Preservation There are 3 main methods of food preservation: canning, freezing and drying. The method you choose will depend on whether there are safe guidelines for preserving your food using that method; and which method best suits your needs. For instance, you may want to can a new salsa recipe, but if there [...]

This is the season for canning fruits and vegetables. Dial gauges should be tested every year to make sure they are accurate and at the right pound of pressure. The Marathon County UW-Extension office, 212 River Drive, Wausau will test dial gauges at no charge anytime of the year. To make an appointment, call 715-261-1231 to [...]

The new law allows individuals to sell home canned fruits and vegetables at farmers markets and other community events without obtaining an expensive food processing license. To learn more on what Assembly Bill 229 referred to as the ‘Pickle Bill’ covers read the Questions & Answers about ‘The Pickle Bill’ (PDF, 105 KB)