Chestnuts
When growing chestnuts at home, it is important to distinguish between the “real” chestnut trees (Castanea species) and those trees producing horsechestnuts and buckeyes (Aesculus...
Category: Food
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...
Syrups for Preserving Fruits
Fruits may be canned or frozen in water, juice or a sweet syrup. Adding syrup to canned or frozen fruit helps to retain its flavor, color and shape. It does not prevent spoilage of these foods. The...
Pantry Pests
There are many types of insects that can infest food and other organic products stored in kitchen pantries. Infested products may include grains, dried dairy items, pet foods, bird seed, dried...