Despite what is found on the internet, there are no science-based methods for home canning of cheeses, milk, butter or other dairy products. Clemson Extension and the National Center for Home Food Preservation do not recommend any process for canning these products. Two examples are discussed in the following paragraphs. Cheese: A Youtube video indicates that all kinds of cheeses including cream...
Meats, poultry and seafood are low acid foods (pH above 4.6) that provide a good environment for the growth of Clostridium botulinum, the bacterial cause of botulism. These foods must be pressure canned for safety. A story recently shared on the Carolina Canning Facebook page and the Cooperative Extension Los Angeles Facebook page details the medical calamity (botulism) that can result when a...
Recipes for canned breads and cakes as gift items seem to appear each year around Christmas time. While they look attractive and are unique for gift giving, these products are not shelf-stable and cannot be safely stored at room temperature. Canned breads and cakes are typically made by pouring batter into glass canning jars and baking them in the oven. Once the cake or bread is done, the...
A power outage may occur during an ice/snow storm, hurricane, tornado or flood or may simply be caused by work being done on electric lines. Whatever the cause, the following recommendations apply to food safety in power outages. Safety Recommendations Use a Thermometer: Keep an appliance thermometer in the refrigerator and freezer at all times to see if food is being stored at safe temperatures...
One of Clemson’s Canning Coaches was asked about “dump” recipes for the slow cooker. She asked me, “Is this a good idea? The idea is to prepare the recipe, package it in gallon freezer bags and then put it in the freezer. It involves putting raw vegetables in the freezer without blanching them. And why do we have to blanch vegetables before freezing them?” Answer: A “dump” recipe is...
Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done. Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs. WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½...
Care of Your Pressure Canner: First, start with your biggest investment, the pressure canner. For safe operation next season, clean the vent and safety valve. To clean the vent, draw a clean string...
Avoid common pitfalls that can turn a festive Thanksgiving meal into a foodborne illness disaster! Preparing and cooking a turkey safely can determine whether your family and friends simply enjoy a...
What is fermentation? During sauerkraut fermentations, lactic acid bacteria change vegetable sugars to acids and flavor compounds. Commercial sauerkraut may be fermented by naturally occurring...
Question: I want to know about pressure canning soups. I usually make chicken soup with large egg noodles. Is it okay to add noodles at the time of canning or will they get mushy? I have never...
Do your friends and neighbors have pumpkin or hard winter squash on hand? Do they have lots of cranberries? How about turkey? They may want to have that goodness at Thanksgiving or throughout the...
“My recipe for raw packed tomatoes with no added liquid provides both boiling water canning and pressure canning options. Do I really need to acidify the tomatoes if I use the pressure canning...
