Why is Dry Canning Not Safe? You may have heard about “dry canning” shared on social media. Maybe you heard acquaintances talking about it. “Dry canning” is not really “canning.” The practice of sealing flour, nuts, beans, oats or other foods in jars after heating them in some way, such as in an oven, is […]

Pumpkins Galore! Pumpkin bread, muffins, soup, desserts and beverages are very popular in the fall and winter. Pumpkins technically are a type of squash in the Cucurbitaceae family, which includes cucumbers, melons and about 800 other “plant cousins.” They are botanically considered “fruits” even though some are used as vegetables on menus. Pumpkin and winter squash have […]

Vinegar with 5% Acidity: It Matters Vinegar is a key flavor component in home-preserved pickles, salsa, and other acidified foods and is critical for food safety too. Research tested recipes specify vinegar with 5% acidity. For example, a family favorite recipe for Bread and Butter Pickles includes 4 cups vinegar (5% acidity). Why is the […]

Can I Use My Ceramic Cooktop When Canning? A common question asked during canning season is, “Can I use my glass or ceramic cooktop when canning?” To answer this question, begin by contacting your cooktop manufacturer to find out what they recommend. Then ask yourself, “Is it a good idea to use my ceramic cooktop […]

Safety of Home Dried Mushrooms Fresh mushrooms have a short shelf life, usually 1-3 days at room temperature. For this reason, drying them either commercially or at home is an attractive alternative, because it lowers the water activity to below 0.85, thereby restricting the growth of pathogens (harmful bacteria). When dehydrated to a water activity […]