Terms When Drying Foods Home food preservation terms can be confusing and very scientific. Read about the meaning of important drying terms. Source: Penn State Extension Read More »
Botulism: A Deadly Concern The most important thing home canners can do to protect themselves and others who eat their canned food from the dangerous botulism toxin is to use research-tested recipes. Source: Penn State Extension Read More »
Freezing and Refreezing Meat Freezing food like meat and poultry is a preservation method that is easy to perform and can be done safely to help extend the shelf life of food. Source: Penn State Extension Read More »
Strawberry and Other Berry Fruit Roll-ups “Roll-ups” is the modern name for traditional fruit leathers. Strawberries make flavorful fruit leather, and by following the same process you can make fruit leathers from other berries as well. Source: Penn State Extension Read More »
Say NO to Oven Canning The USDA advised against oven canning over 75 years ago. Unfortunately, friends, relatives and bloggers continue to promote its use today. Source: Penn State Extension Read More »
Canning Jars and Lids – An Update With the increased interest in canning, many home canners are finding a shortage of jars and lids. Extension educators are being asked, is it suitable to use old jars and lids for canning? Source: Penn State Extension Read More »