Snowman Hands Can Prevent Food-borne Illness
Explore how snowman hands can prevent food-borne illness can inspire your meals and healthy habits.
Category: Tasty Bites
Food Safety in a Power Outage – Tips from Dr. Susan Barefoot
Find out how food safety in a power outage – tips from dr. susan barefoot can boost your food prep, preservation, or nutrition.
New Year, New Habits
Discover helpful insights on new year, new habits for cooking, preserving, or celebrating.
Q & A of the Week – Fruit Cake Storage
Get tips, recipes, or ideas about q & a of the week – fruit cake storage to elevate your kitchen skills.
Holiday Cooking
Get tips, recipes, or ideas about holiday cooking to elevate your kitchen skills.
Basil and Pesto
Explore how basil and pesto can inspire your meals and healthy habits.
Making the Most of Fall Pumpkins
Explore how making the most of fall pumpkins can inspire your meals and healthy habits.
Canning Apples
Discover helpful insights on canning apples for cooking, preserving, or celebrating.
Canning Tips – How tight should your lids be?
Find out how canning tips – how tight should your lids be? can boost your food prep, preservation, or nutrition.
Storing Bacon Jam
From the recent conversation about bacon jam, we understood that the prepared product was stored at room temperature. Please do not store bacon jam at room temperature. Storing bacon jam at room temperature poses the risk of botulism, a serious foodborne illness caused by the nerve toxin produced by Clostridium botulinum, a spore forming bacteria. How could this happen? Our search identified...
Preserving Summer Squash
USDA has withdrawn recommendations for canning summer squash, including zucchini, that appeared in former editions of So Easy to Preserve or USDA bulletins. The reason for withdrawal is uncertainty about the determination of adequate processing times. Squash are low-acid vegetables; they require pressure canning for a known period of time to destroy the bacteria that cause botulism....
Preserving Spring Greens
Greens are excellent sources of vitamin A, calcium, folic acid and fiber. Preserve extra spinach, collards, kale and other spring greens by freezing, pressure canning, or drying them. Freezing Greens: Greens may be canned for long term storage; however, freezing results in a better product. Select young, tender green leaves. Wash leaves thoroughly and cut off woody stems. Water blanch collards...