Author: Dr. Susan Barefoot

Canning Venison

Deer and other wild game provide wholesome, nourishing food. These meats can be pressure canned for future use but should be handled carefully to guarantee safety and retain quality. Wild meat is...

Toxoplasmosis

  What is Toxoplasmosis? A single-celled protozoan parasite called Toxoplasma gondii causes the disease known as toxoplasmosis. Toxoplasmosis is the 2nd leading cause of death from foodborne...

Norovirus

Introduction Norovirus is a virus that causes gastrointestinal illness. It is highly contagious and one of the most common foodborne pathogens. Norovirus is responsible for more than 50% of...

Foodborne Illnesses: Bacteria

What is Foodborne Illness? Foodborne illness often shows itself as flu-like symptoms such as nausea, vomiting, diarrhea or fever. Often people may not recognize that the illness is caused by...

Preserving Foods

Unless food is preserved in some manner, it begins to spoil soon after it is harvested or slaughtered. The main methods of food preservation that will keep food safe are canning, freezing and...

Home Canning Equipment

Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal....

Home Freezing Equipment

The type of freezer to purchase will depend on family size, whether fresh produce or large quantities of meat will be frozen, available floor space, and efficiency and defrosting features preferred....

Common Canning Problems

Common Canning Problems & Remedies Problem Cause Prevention Canned Foods Loss of liquid from glass jars during processing This is not a sign of spoilage; do not open to replace liquid. However,...

Pickle Basics

Pickled products truly add spice to meals and snacks. The skillful blending of spices, sugar and vinegar with fruits and vegetables creates a crisp, firm texture and a pungent, sweet-sour flavor....

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