Making Sauerkraut
What do sauerkraut, kimchi, kombucha, miso, and yogurt have in common? They are all fermented foods. Fermenting has been around for thousands of years and is the method of preparation for a variety...
Author: Adair Hoover
Pressure Canning
Every year we get the following question at the Home & Garden Information Center: “I canned my green beans in a water bath canner. Are they safe?” And when we say NO, we hear: “But my mother and...
No Canning Zucchini & Summer Squash
The one thing we know, FOR SURE, about food safety is that it is always evolving. That is one of the main reasons, Food Safety Agents are always pushing for people to always reference research-based...
Canning and Preserving Tips: Why Blanch?
Why blanch vegetables before freezing? Blanching vegetables before freezing is critical to quality, but not safety. Blanching is scalding vegetables in boiling water or steam for a short time. It is...
Get Ready for Canning Season – Canning Tips from Dr. Susan Barefoot
Canning season is here! Here’s is a list of things to do RIGHT NOW so that your canning projects go as smooth and easy as possible! Start With Your Pressure Canner Three manufacturers, Presto,...
Flavored Vinegars
Vinegars garnished with sprigs of herbs or a layer of berries adds extra flavor and excitement to dishes. Vinegars are easy and safe to make at home, provided a few simple precautions are followed....
Q & A of the Week – Fruit Cake Storage
Q: The holidays have come and gone, but some of us still have leftover food lingering around, and others are stocking up on post-season grocery sales. We got an HGIC call this week from a gentleman...
Holiday Cooking
Reflecting on Thanksgiving and getting ready for round two. Here’s the takeaway: Start your kids in the kitchen early. One day they may make beautiful pies! Befriend someone who lives on a farm and...
Basil and Pesto
Basil (Ocimum basilicum) is an annual herb that is easily grown in South Carolina. It flourishes in full to part-sun and in well-drained soil enriched with organic matter (pH range 6.0-6.5)....
Making the Most of Fall Pumpkin’s
Here’s a Halloween challenge for people who like to decorate with natural materials and don’t like waste. Cooking pumpkins make great fall decorations. They are smaller than typical...
What To Do With All Those Greens?
There are collard greens ready for picking all over South Carolina. Maybe you are harvesting your own greens or maybe you are buying them form local roadside stands. Regardless of how you are...
Canning Apples
Looking for something different to do with fresh harvested apples this year? Spice up your pantry with perfectly beautiful canned Spiced Apple Rings. It’s pretty easy and a fun way to make the most...