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Avian Influenza Virus (AIV) Should the Mushroom Industry Be Concerned?
Avian Influenza Virus (AIV) Should the Mushroom Industry Be Concerned? - Articles Articles
Avian influenza virus (AIV) is a group of viruses that can cause disease in birds. More
Stainless steel and washable walls, while not always feasible, are important in packhouses such as this one that grows and packages sprouts.
Reducing Food Safety Risks in the Packhouse - Articles Articles
Basic sanitation recommendations for keeping packing areas clean and appropriately sanitary. More
Avoid Open Kettle or Oven Canning
Avoid Open Kettle or Oven Canning - Articles Articles
Have you ever heard that some methods of canning are not recommended, but don't understand why? More
Canners and Canning Methods that are Not Recommended
Canners and Canning Methods that are Not Recommended - Articles Articles
Solar canning, oven canning, open kettle canning, microwave processing, and dishwashing processing are not safe canning methods. More
Effect of Irrigation Water Nitrate Levels on Post-Harvest Mushroom Nitrates
Effect of Irrigation Water Nitrate Levels on Post-Harvest Mushroom Nitrates - Articles Articles
Mushrooms do not contribute significantly to dietary intake of nitrates, even when irrigated with water that exceeds the EPA limit of 10 mg NO3-N/L. More
Drying Fruits and Vegetables
Drying Fruits and Vegetables - Articles Articles

Drying Fruits and Vegetables

Luke LaBorde, Ph.D.

Dried foods are tasty, nutritious, lightweight, and easy to store and use. More
Drying Herbs
Drying Herbs - Articles Articles

Drying Herbs

Luke LaBorde, Ph.D.

The flavor of herbs comes from oils in the cell walls of plants. Leaves, flowers, stems, and seeds of herbs can all be dried. More
Cherries
Cherries - Articles Articles

Cherries

Luke LaBorde, Ph.D.

Select freshly harvested cherries with deep, uniform color and ideal maturity for eating fresh. Don’t delay preserving them, with or without seeds. More
Preserving Apples
Preserving Apples - Articles Articles

Preserving Apples

Luke LaBorde, Ph.D.

For freezing, select apple varieties that are crisp and firm and not mealy textured. For canning, use apple varieties that are crisp and firm and will retain their shape and texture. More
Preserving Blueberries
Preserving Blueberries - Articles Articles

Preserving Blueberries

Luke LaBorde, Ph.D.

Select berries that are plump, firm, have a light-blue to blue-black color, and are of ideal maturity for eating fresh. Refrigerate for 1 to 2 days to improve flavor, then preserve them. More
Basics of Home Canning
Basics of Home Canning - Articles Articles

Basics of Home Canning

Luke LaBorde, Ph.D.

Canning can be a fun and economical way to make fresh foods available year-round. Don’t take chances with canning recipes handed down over the years. More
Registering Your Business
Registering Your Business - Articles Articles

Registering Your Business

Luke LaBorde, Ph.D.

This fact sheet will help you learn about how to register your food business in Pennsylvania. More
Irrigation is considered preharvest water.
Safe Uses of Agricultural Water - Articles Articles

Safe Uses of Agricultural Water

Luke LaBorde, Ph.D.

Risk factors associated with the water we use to grow, harvest, and handle fresh produce and how to reduce the risk of contamination. More
Working with the Pennsylvania Department of Agriculture
Working with the Pennsylvania Department of Agriculture - Articles Articles
The Pennsylvania Department of Agriculture (PDA) Bureau of Food Safety and Laboratory Services is responsible for enforcing food regulations and inspecting food establishments. More
Impact of FDA Produce Safety Standards on Mushroom Substrate Composting Impact of FDA Produce Safety Standards on Mushroom Substrate Composting - Articles
Under FSMA, mushroom producers must recognize potential food safety hazards in their operations and establish control measures to prevent them from occurring. More
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