Canning Dry Beans: It Matters How They Go in the Jar
As a low-acid food, all beans require the use of a pressure canner for preservation by home canning, unless they are sufficiently pickled (acidified) to bring them out of the low-acid food category....
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Another tragic story has been told about botulism poisoning resulting from improperly home-canned peas. Three women arrived at a New York hospital on morning last summer with acute nausea, dizziness,...
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How do you like your eggs? Scrambled, Fried…or Pickled!
Whether your eggs come from your backyard chickens, the grocery store, or the Easter bunny, you might find yourself looking for different ways to prepare and preserve your abundance of springtime eggs....
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Botulism: Think Outside the Jar
Since it’s that time of year that foods may be prepared well ahead of time, then packaged and transported to be shared with family, friends, and co-workers, it seems timely to spread awareness about...
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Why can’t I can what companies can?
As a home canner looking for new recipes to try out, you might sometimes be inspired by commercial products found on grocery shelves. But even after scouring through all your recipe books, magazines,...
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Ummm…what exactly is botulism? (Part III)
Botulism: Surprises Before moving on to the brighter sides of home food preservation, a few more interesting and perhaps less known facts about botulism: Home canned products may be the most well-known...
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