RADIO TRANSCRIPT
July 13, 2022
Brandi Silver

This is Brandi Silver, FCS agent with the N.C. Cooperative Extension, Burke Center.  Today our program is about safe food preservation.

There are a plethora of resources available to the public related to preserving foods at home. Many of them are not safe and may include recipes passed down from generation to generation or random internet searches.

The trend to use local resources is flourishing. There are numerous opportunities to purchase local fresh foods at markets, roadside stands, and even grocery stores. Preserving these foods while they are at peak is an excellent way to enjoy produce throughout the year.  The primary methods of preserving foods are canning, freezing, and drying. These methods have been used for years and continue to be studied by food scientists to ensure safety and accuracy. Failure to execute preservation methods properly can pose significant health risks. For example, improper, untested, and unverified canning methods can promote the growth of Clostridium botulinum, a bacterium that produces a highly toxic poison in low acid foods. Safely preserving food begins with the proper handling of fresh foods and relies on using tested recipes, strictly following instructions, and working with equipment that is in proper operating condition.

This has been Brandi Silver with N.C. Cooperative Extension, Burke Center reminding you to follow a safe, tested recipe! Call our office at 764-9480 to register for our upcoming food preservation classes!