Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.
Standard Mason style canning jars have been used for home food preservation for decades. In the last few years, creative people are finding new uses for canning jars.
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
Pressure canners may have a weighted-gauge or dial-gauge, for indicating and regulating the pressure during processing.
August 12, 2019
SDSU Extension staff will be hosting several forums during Dakotafest 2019 held August 20-22 on the Schlaffman Farm near Mitchell, S.D., (2300 E Spruce Street) inside booth #600.
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product
Labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.
Tomatoes are unique when it comes to home canning recipes. Some tomato and vegetable recipes recommend using a boiling water bath canner, some recipes recommend a pressure canner, and some recipes offer both options.
Home canning tomatoes is a great way to preserve them for later use. It is critical to use proper methods of heat processing to ensure a safe finished product.
Making dough and batter is one of the intermediary steps on your way to enjoying great foods, such as scones, cookies, cakes, donuts, pies and more. This article will help you understand the food safety risks associated with food types that have a hydrated batter.