Filtering by tag: Food Safety & Processing ✕

Power's Out: Let's Eat!

When hurricane season hits, most of us are busy boarding up windows and purchasing batteries, but there’s one crucial element many overlook: how you’ll eat and prepare food when the power goes out.…

Food Safety After the Storm:

Letting Go of Condiments (and Why It’s Okay)After the recent hurricane, many of us in Burke County have faced days without power or water, and for some, even the loss of homes and loved ones. My…

Garlic: the Flavorful Superhero for Your Garden and Kitchen

Garlic, an herb in the onion family, has been celebrated for over 5,000 years for itsmedicinal and culinary uses. Originating in Asia, this ancient plant has made its way into kitchens and medicine…

It's Time to Talk Turkey!

Thanksgiving will be here before we know it so I want you to begin thinking about food safety to avoid any turkey mishaps. All poultry can carry a common type of bacteria known as Salmonella.…

Handling Raw Chicken Safely

Chicken is a versatile and affordable source of lean protein, making it very popular among both beginner and advanced cooks alike. It’s important, however, to know and mitigate the risks associated…

May Is National Strawberry Month

These delicious red fruits are great for your heart. They increase HDL (good) cholesterol, lower your blood pressure, and can guard against cancer. Packed with vitamins, fiber, high levels of…

pressure canner with jars, lids, and vegetables

Planning for Canning Season

Canning season is upon us! Follow these quick tips to make sure your equipment is in check for a safe, quality product. Always use a pressure canner for low acid vegetables (like green beans and…

pressure canner and jars of canned vegetables

The Dangers of Water Bath Canning Vegetables

Many people often inaccurately refer to the boiling water bath method of canning as the “old fashioned way” or “the way my grandmother did it.” While water bath canning is safe and preferred for high…