Americans are fortunate to enjoy a safe, affordable and abundant food supply. To keep it that way, North Carolina Cooperative Extension educational programs help reduce sources of foodborne illness, from the farm gate to the consumer’s plate, help food entrepreneurs launch successful businesses and provide processors with information and new technologies to enhance product quality and profitability while meeting state and federal regulations.
There are two safe ways of canning depending on the type of food being canned. Boiling Water-Bath Canning—High acid foods can be safely processed at temperatures reached in the boiling water bath canner. MORE »
Reusable grocery totes are great for the environment by helping reduce waste and pollution and save resources. It’s time to take a look inside your cloth or plastic-lined reusable bags and think about MORE »
Eating a variety of fruits and vegetables is healthy. However, care must be taken to be sure fruits and vegetables do not become contaminated with harmful bacteria. It is possible to find harmful MORE »
Questions about canning come daily to our Cooperative Extension center. Why did my green beans lose liquid during processing or why does fruit or tomatoes float or separate from liquid. Many problems with MORE »