Home food preservation is a way to preserve the freshness of homegrown food. While more popular in years past, preserving food at home is still done today. Without factoring in the labor costs, home food preservation can save money compared to commercially preserved foods.
When done properly and safely, home preserved foods are a treat. But when improper practices and unsafe food handling techniques are used, the food can cause foodborne illness. Learn more about this at:
Home Canning and Botulism – Centers for Disease Control and Prevention
A church potluck luncheon has been the source of a botulism foodborne illness outbreak in Ohio. The likely source is home canned potatoes used to make potato salad. Sadly, this could have been prevented.
NEW Caution on Canning White Peaches
There is evidence that some varieties of white-flesh peaches are higher in pH (i.e., lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning. Freezing is the recommended method of preserving white-flesh peaches.
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Do you learn visually? If so, these videos are for you! Topics include the science of home canning, choosing recipes, water bath canning, pressure canning, and much more.