UW Extension offers resources to help you enjoy your harvest and keep food safe
- Food Preservation Workshops and Publications Providing consumers with updated, research-based information on safe food preservation including canning, freezing, dehydrating, and making jerky
- Equipment for Loan A variety of food preservation equipment is available for checkout from our office including hot water bath canners, pressure canners, steam juicers, and food dehydraters
- Food Borne Illness Prevention Information and materials on food borne illnesses and safe food handling practices
- Equipment Testing To evaluate the condition and accuracy of dial-guage pressure canners
Links of interest
Food Safety and Health The premier resource for food safety & health information for Wisconsin consumers. Your source for up-to-date and research-tested information on food preservation, food safety, starting a small food business, and hot topics in food safety and health.
UW Extension Food and Nutrition Publications Available to order or download and print from the UW Extension Learning Store. Many of these publications are also available for free or for a nominal fee from the Bayfield County UW Extension Office. Call or stop by.
Pickle Bill/Selling Home Canned Foods Information about the “Pickle Bill” (Assembly Bill 229) , a recent law that allows people to sell certain home-canned foods, under certain circumstances without a license. Find information to help you make sure you sell food that is safe and allowed by law. Find out more ..
Meat HACCP Research-based help for small meat and poultry processors.
To schedule an appointment, arrange a workshop or ask a question contact:
Family Living Educator
UWEX Bayfield County
Courthouse, PO Box 218
Washburn, WI 54891
715- 373-6104, ext. 252
email@example.com 711 for Wisconsin Relay (TDD)
“An EEO/AA employer, University of Wisconsin Extension provides equal opportunities in employment and programming, including Title IX and ADA requirements. Please make requests for reasonable accommodations to ensure equal access to educational programs as early as possible preceding the scheduled program, service or activity.”