Waukon Farmstand

08/23/2025

Tomatoes, and most tomato products, require acidifying prior to canning. Studies have shown that harmful bacteria, like Clostridium botulinum, can thrive at pH levels near or above 4.6. Prompting the need for acidification to prevent botulism. Since 1987 the USDA has recommended adding lemon juice or citric acid to all canned tomatoes and tomato products to lower the pH and ensure safety for both water bath and pressure canned tomato products. go.iastate.edu/RYXS03

08/22/2025

Many common beliefs about food safety are actually myths. It's not always true that food is safe if it looks and smells okay, or that you can tell if food will make you sick by its taste. Here are ten debunked myths to increase food safety at home. go.iastate.edu/ULXEWP

08/20/2025

Wondering what to do with all those fresh herbs in your garden or from the farmer's market? We've got just the guide for you!
Check out the Growing, Harvesting, and Preserving herbs guide from the ISU Extension Store to learn how to successfully grow herbs in Iowa, and what to do with them once you've got them.

Iowa State University Department of Horticulture Iowa State University Extension and Outreach Iowa State University College of Agriculture and Life Sciences ISU Extension and Outreach - Agriculture and Natural Resources

08/20/2025

Don’t let your hard-earned garden bounty go to waste! Learn how to preserve your favorite fruits and veggies with our Preserve the Taste of Summer series 🍓 🫐🫑

➡️ shop.iastate.edu/extension/products/hs205.html

08/19/2025

Whether you grow your own fruits and vegetables or buy them at a farmer's market or grocery store, you don’t want them to go to waste due to spoilage. Understanding how to store and wash fresh fruits and vegetables properly is important for maintaining their quality and preventing foodborne illnesses. Use these tips when storing your fresh produce. go.iastate.edu/UWIBTQ

08/18/2025

Today until 6 pm!

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08/18/2025

Waukon Farmstand is happening today from 3:30 to 6 pm @ the Waukon City Park Sweeney Shelter

08/17/2025

Crispness is a hallmark of a good pickled vegetable. That crispness comes from the vegetable’s natural pectin. The goal in pickling is to preserve that natural pectin. There are several factors that determine pickle crispness. Learn what they are and how to retain crispness from the blog: go.iastate.edu/ZL4U1Q

08/15/2025

Sometimes home-canned vegetables do not turn out as planned — the liquid can be cloudy, the produce discolored, or the odor unappetizing. Learn about the causes of common canning problems and how to avoid them. go.iastate.edu/8VIBKD