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Author: E.H. Hoyle

Common Pickle Problems

Can I use flaked salt for pickling? Most recipes call for granulated pickling or canning salt. Flake salt varies in density and is not recommended for pickling. When making quick process pickles,...

Apple Basics

Apple Information Always look for fresh-looking, firm apples with good color. Handle apples carefully to prevent bruises. Store apples in a plastic bag in the refrigerator. Warm temperatures cause...

Preserving Vegetables

(Asparagus – Broccoli – Mushrooms – Okra – Peppers – Squash – Mixed Vegetables – Soups) Canning Asparagus — Spears or Pieces Quantity: An average of 24½ pounds is needed per canner load of 7 quarts;...

Deli & Other Take-Out Foods

Deli sandwich meats, rotisserie chicken, hamburgers, Mexican food, Chinese food, and pizza are examples of take-out foods that have become a regular part of our American lifestyle. How should these...

Freezing Basics

Freezing is one of the simplest and least time-consuming ways to preserve foods at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down...

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...

Food Irradiation

New types of harmful bacteria or evolving forms of older ones that can cause serious illness have led scientists to develop technologies that can help safeguard the nation’s food supply. A...

Foodborne Illnesses: Viruses

Viral Gastroenteritis Gastroenteritis means inflammation of the stomach and small and large intestines. Viral gastroenteritis is an infection caused by a variety of viruses that result in vomiting...

Botulism

What is Botulism? Botulism is a food poisoning caused by a toxin produced by the bacteria, Clostridium botulinum. C. botulinum and its spores are everywhere. It is prevalent in soil and water...

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