Not known for their fragility, potatoes are a robust, starchy tuber in the nightshade family (along with fellow Solanaceae family members tomatoes, eggplants, and peppers). Potatoes pack a nutritio…| Preserving Food at Home
Some people are experimenting with canning fresh vegetables their own way instead of following research-based processing from USDA. The USDA home canning procedure is meant to kill spores of Clostridium botulinum, the bacteria that cause the potentially deadly botulism poisoning. The latest version of people making up their own method that is potentially very hazardous […]| Preserving Food at Home
Peach picking time is here! The first crop of the year is arriving at roadside fruit stands, farm markets, and grocery stores. The weather seems to have cooperated with perfect temperatures, enough rain, and ample sunshine to ensure a winning season. Preserving peaches by canning, freezing, or drying is the best way to extend the […]| Preserving Food at Home
Fresh blueberries are in abundant supply in many states now. Blueberries are easy to freeze and maintain great quality for year-round use in favorites such as muffins, pancakes, and smoothies. They are nutrient dense and add freshness and flavor to meals. Blueberries can be prepared for freezing using two methods. Dry pack and crushed […]| Preserving Food at Home
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…| Preserving Food at Home
