Posts in Produce
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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Water Bath Canning Basics

The tasty high-acid menu includes choices ranging from sweet to savory. Fruits, fruit juices, jams, jellies and other fruit spreads, salsas, most tomatoes, pickles, relishes, chutneys, sauces, vinegars and condiments are among items safely preserved using the water bath canning method. Because these common foods contain high amounts of acid or the recipe incorporates the correct balance of acid, water bath canning is the recommended method.

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Growing Sprouts

I have fond childhood memories of going out for lunch after Sunday church to Dale’s (Duff’s) Smorgasbord in Gallipolis, OH.  To me the coolest thing wasn’t the rotating buffet but the salad bar.  On the salad bar they had alfalfa sprouts.  Being a weird kid the preferred vegetables over sweets, I would always pile my plate high with alfalfa sprouts and those little ears of corn.  As a kid, I always wondered how those sprouts were grown.

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