I recently had a call from a South Carolina resident who lost power for more than 24 hours and wanted to know whether the foods in her freezer would be safe to eat. This is a very common problem in...
The canning and preserving season is well underway. Muscadine grapes and apples are ripe. Beans, beets, field peas, leafy greens, peppers and other vegetables are available. Sweet potatoes are in...
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...
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...
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,...
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....
Pickled Corn Relish Ingredients: 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn 2½ cups diced sweet red peppers 2½ cups diced sweet green...
What Does pH Have to Do With Canning Foods? The acidity, or pH, of foods determines how they must be processed for canning. Acid foods such as fruits and pickles with a pH of 4.6 or lower may be...
