Category: Tasty Bites

Pressure Cooker vs. Pressure Canner

It is time to can green beans, which must be pressure canned for safety. So you may be ask why a pressure cooker or a pressure saucepot cannot be used as a pressure canner. To be classified as a...

Canning Vegetables to Prevent 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...

Canning on Smooth Top Ranges

Clemson Extension does not make recommendations for pressure canning on smooth top ranges. We do recommend that consumers with smooth-top ranges contact their range manufacturer for recommendations...

Canning Reminders

Remember that vegetables, meat, fish, and poultry (low-acid foods) should be pressure canned for safety. Fermented vegetables and fruits (acid foods) can be canned in a boiling water bath. Note:...

June Is National Dairy Month

June is recognized as National Dairy Month, which started in 1937 to promote drinking milk. It is a great way to start the summer with nutrient-rich dairy foods, including milk, yogurt, or cheese....

Revisiting Botulism

Although botulism is most often associated with improperly home canned foods, improperly stored commercial or home-preserved products have the potential for causing botulism. Botulism is caused by a...

Strawberry Fruit Leather

Growing up, I was one of the many kids who loved rolled-up fruit snacks. Even today, I can eat one and think fondly of playing outside as a kid. Now, I make my own tasty, chewy, dried fruit snacks...

Canning Tools

Lid Lifter/Lid Wand The canning lid lifter/lid wand is a magnet attached to a short plastic stick and is a useful tool for lifting metal lids from hot water. Lid wand brands include Back to Basics,...

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