Corn Basics
Getting Ready to Preserve Corn Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks, and wash. Canning Corn Wash ears and blanch 3 minutes in boiling...
Category: Food
Food Safety after a Tornado
Be Prepared If you live in an area where loss of electricity from seasonal storms is a problem, you can plan ahead to be prepared for the worst. Keep your freezer as full as possible by freezing...
Dill Pickles & Sauerkraut
Master the art of fermenting and preserving dill pickles and sauerkraut.
Fruit Syrups & Honeys
Learn the basics of making and preserving fruit syrups and honeys.
Pickled Foods
Explore pickling techniques for preserving a wide range of foods.
Chestnuts
Learn the best ways to store and preserve fresh chestnuts.
Scombroid Poisoning
Scombroid poisoning usually is not a severe or long-term illness, and prevention is not difficult, yet occurrence continues throughout the world. The principal threat is from fresh fish, but the...
Preserving Tomatoes
Canning Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruits for canning. Quantity: An average of 21 pounds of whole or halved tomatoes (22 pounds of crushed tomatoes),...
Preserving Tomato Sauces & Ketchup
Canning Tomatoes & Tomato Products Tomatoes and tomato products have traditionally been canned in a boiling water bath (212 °F). However, recent research shows that for some products, pressure...
Pantry Pests
Learn how to identify and eliminate pests like moths and beetles in stored food.