Posts tagged vegetables
Pressure Canning Basics

Pressure canning is the only safe method of preserving low-acid foods. Low-acid foods include vegetables, meats, fish, and poultry. Pressurized steam creates the needed temperature of 240 degrees Fahrenheit or higher that will destroy the bacterial spores naturally present in these foods. As the jars cool, a vacuum is formed, sealing the food in the jars and preventing any new microorganisms from entering and spoiling the food.

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Preventing Blossom End Rot

Blossom-end rot is a serious disorder of tomato, pepper, and eggplant. Growers often are distressed to notice that a dry sunken decay has developed on the blossom end (opposite the stem) of many fruit, especially the first fruit of the season. This nonparasitic disorder can be very damaging, with losses of 50% or more in some years.

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Flooded Gardens: Produce Safety is Key

Many of us watched in horror as flood waters ravaged communities around West Virginia over the last week or so. The flooding has been devastating with lives lost, homes lost and memories washed away. This flood will have an effect on many of our communities for years to come.

As the waters recede and clean-up efforts continue, there’s one area of concern that many may not have thought of: the safety of garden produce in flooded areas.

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