Tag: Blogs

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:...

Giant Coneflower

I love adding drama to a garden, especially choosing a plant that will stop you in your tracks with your mouth gaping open! One such plant is the giant coneflower (Rudbeckia maxima). It’s a...

What is It? Wednesday – Barklice

These are barklice, AKA barkflies or booklice crawling on the bark of this crape myrtle tree. This species is probably Cerastipsocus venosus. Barklice are sometimes called “tree cattle” due to their...

Southeast Bumble Bee Atlas Project

Did you know North America has over 4,000 native bees? They are a hugely diverse bunch, ranging from the large carpenter bee to the tiny fairy bee, and all are critical to pollination. Recently, I...

Spiders in the Garden, Oh My!

I don’t have to tell you that some people are terrified of spiders. I chalk it up to fear of the unknown. Like snakes, the best way to lose your fear is by learning about them and how to identify...

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