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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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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....
View ArticleLearn Before Canning Vegetables
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,...
View ArticleCanning 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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