Author: Dr. Susan Barefoot

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...

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...

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