UNION, S.C. (WSPA)- Summer brings gardens bursting with produce and some families enjoy canning food for use in another season. 4H Youth Development Agent with Clemson Extension Mark Cathcart said the ...

Home canning is a rewarding way to preserve fresh produce, but it comes with safety rules you can’t skip. From adjusting acidity to choosing between water bath and pressure canning, the right method ...

Learn safe home canning methods during a May 19 University of Illinois Extension class in Freeport covering water bath and ...

Lock your car doors. Post a guard by your front steps. Keep a close eye on your purse or briefcase at work. They're back. If you don't take some precautions, your car, front steps or bag might be ...

Sugar and safety: Those are the two big concerns of home cooks when it comes to canning. When people even think about making their own jams or pickles, they experience what I call “recipe shock” about ...

Late summer is canning season. And if your garden has been thriving, you’re probably thinking about canning some of your favorite vegetables to enjoy later this year and in the cold winter months. But ...

Canning is a great hobby that lets you save money while preserving your homegrown produce for when you really need it. However, you have to be careful when canning food, since it can go wrong very ...

Recent questions directed to Penn State Extension food safety educators remind us that the basics still matter. Here are a few of those questions along with answers. Why did liquid from canning meat ...

What: The Science Behind Canning. When: Wednesday, Sept. 2, 6:30-8:30 p.m. Where: Walking Mountains Science Center, Avon. Cost: Free; $10 donation suggested for ...

I had finally accepted that among my many shortcomings, I would never join the proud ranks of the home-canning community. To me, the process of canning sounded anything but relaxing: the giant pot, ...

Sugar and safety: Those are the two big concerns of home cooks when it comes to canning. When people even think about making their own jams or pickles, they experience what I call “recipe shock” about ...