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Andy Hirneisen, Penn State University
Home Food Preservation: Pickling - Workshops Workshops

Home Food Preservation: Pickling

03/15/2018

Carlisle, PA

$15.00
Learn about today's recommended methods for home food preservation while dispelling food preservation myths and unsafe practices of the past. More
Andy Hirneisen, Penn State University
Home Food Preservation: Introduction to Preserving - Workshops Workshops

Home Food Preservation: Introduction to Preserving

06/06/2018

Lewisburg, PA

$15.00
Learn about today's recommended methods for home food preservation while dispelling food preservation myths and unsafe practices of the past. More
Making Cider Vinegar at Home
Making Cider Vinegar at Home - Articles Articles

Making Cider Vinegar at Home

Luke LaBorde, Ph.D.

Two factors require special attention when making vinegar at home: oxygen supply and temperature. More
Food Safety for a Winning Super Bowl Party!
Food Safety for a Winning Super Bowl Party! - News News
Keep the following food safety tips in mind before, during and after the big game to prevent a foodborne illness from sidelining your team. More
Let's Preserve: Potatoes and Sweet Potatoes
Let's Preserve: Potatoes and Sweet Potatoes - Articles Articles

Let's Preserve: Potatoes and Sweet Potatoes

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

For canning potatoes, select the “waxy” or “boiling” kinds. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too. More
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas - Articles Articles

Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

Root vegetables must be processed in a pressure canner. They cannot be safely canned in a boiling water bath or atmospheric steam canner. More
Let's Preserve: Soup
Let's Preserve: Soup - Articles Articles

Let's Preserve: Soup

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

The convenience of prepared soup makes cooking and meal planning easier. Freezing and canning preservation methods are explained. More
Raw Pet Food
Food Safety Dangers of Raw Pet Food - Articles Articles
Feeding pets a raw protein diet (raw meat) is a trend that has become increasingly popular. The practice of feeding pets raw meat poses health risks to humans. More
Photo by Cpl. U. B. Roberts is in the public domain
Why Can't I Lick the Spoon? - Articles Articles

Why Can't I Lick the Spoon?

Richard Andrew Kralj, M Ed., RDN, LDN

Eating raw cookie dough or raw dough of any type may put you at risk for a foodborne illness! More
Preserving Soup Safely
Preserving Soup Safely - Articles Articles

Preserving Soup Safely

Luke LaBorde, Ph.D.

Learn about safe methods for canning or freezing soup at home. More
Making Low or No Sugar Jam and Jelly
Making Low or No Sugar Jam and Jelly - Videos Videos
Commercial products are available that create a gel without sugar. Low and no sugar jam and jelly will have different characteristics than regular jam or jelly. More
Preventing Jam and Jelly from Not Setting
Preventing Jam and Jelly from Not Setting - Videos Videos
This video describes the possible causes of jam and jelly not gelling or setting, as well as tips to prevent this from happening. More
Preventing Crystal Formation when Making Jam and Jelly
Preventing Crystal Formation when Making Jam and Jelly - Videos Videos
Following proper procedure is critical to prevent jam or jelly from becoming grainy. This video describes causes as well as tips to prevent crystal formation. More
Pectin’s Role in Making Jam and Jelly
Pectin’s Role in Making Jam and Jelly - Videos Videos
There are different types of pectin that can be used in jam and jelly making. Understanding how pectin works, and its proper use assures a quality product. More
Making Low Sugar Jam and Jelly with Low Methoxyl Pectin
Making Low Sugar Jam and Jelly with Low Methoxyl Pectin - Videos Videos
Low methoxyl pectin, if correctly used, will create a gel in the absence of sugar and acid for those desiring jams and jelly containing less sugar. More
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