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Understanding how swapping ingredients, adding ingredients, increasing or decreasing ingredients and making changes to processing plays a vital role in ensuring that home-canned products are safe.
While peach season is only May through September, you can enjoy peaches all year by preserving them through safe canning methods. Learn how to can peaches in your own kitchen with these step-by-step instructions.
Fresh herbs add amazing flavor to recipes during the summertime! Their great flavors can be carried over to cooler seasons through the preservation of the plants and leaves, and the two best ways to extend the life (and flavor) of herbs is through freezing or dehydrating.
As low and no-added-sugar food products have become increasingly popular, new alternative canning recipes have been created. It is possible to preserve fruits with little or no added sugar, which is great for those who prefer reduced calories.
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
Botulism is a serious, rare illness that is caused by a toxin produced by the bacteria Clostridium botulinum. Botulism is a concern when it comes to canning and fermenting foods, as the anaerobic conditions can cause the Clostridium botulinum spores to create a harmful toxin.
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
Throughout the country and in the state of South Dakota, people are showing more interest in selling their own food products and starting their own business
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.