What to Consider When Selecting a Pressure Canner
Home canning low acid foods (foods with a pH of lower than 4.6) like vegetables, meat, poultry, fish, tomatoes, …
Emily Troutman
Former Extension Agent, Family and Consumer SciencesEmily is no longer active in Extension
Burke County Centeremily_troutman@ncsu.edu
Recent Posts by Emily Troutman
Eat Med in May
Whether you’re preparing a meal at home or dining out, the foods you choose can make a real difference. …
Handling Raw Chicken Safely
Chicken is a versatile and affordable source of lean protein, making it very popular among both beginner and advanced …
March Is Living Well Month
Raising kids, eating right, spending smart, living well—that’s the theme of a national Living Well Campaign that is being …
Revamp Your Pantry for the New Year!
Is reorganizing your pantry on your list of resolutions for the new year? Having a clean and organized pantry can …
Is Coronavirus a Food Safety Issue?
CDC and USDA are not aware of any reports at this time of human illnesses that suggest COVID-19 can …
Quench Your Thirst Without the Added Sugar
With the continuing summer heat, it’s easy to turn to soft drinks, lemonade, juice boxes, energy drinks and sports …
Just Because It Seals, Doesn't Mean It's Safe
We are well into canning season, and many people are looking for answers to their food preservation troubleshooting questions. …