by Renee Pottle | May 5, 2015 | canning, Canning and Preserving
14 Food Safety Tips Prevent Botulism in Home Canned Foods You may have heard about the recent botulism cases in Ohio. At this writing, 21 people have been infected with botulism resulting in one death. I don’t pretend to have any direct knowledge of this tragic... 
by Renee Pottle | Mar 20, 2015 | canning, Canning and Preserving
Are visions of home canned goods keeping you sane this winter? Luckily, the season of pickles and jam will be here soon. So it’s a good time to brush up on your canning techniques and get those jars ready! Here’s a selection of helpful posts to keep the... 
by Renee Pottle | Jul 23, 2013 | canning, Canning and Preserving
Canning your own homemade jams, jellies and preserves is a great do-it-yourself project. There is something so satisfying about turning plump berries, sun-kissed apricots, or fragrant peaches into a delicious spread enjoyed by the whole family. It’s like love in... 
by Renee Pottle | Jun 26, 2013 | canning, Canning and Preserving
If you’ve been planning to can your garden harvest this year, no doubt some well-meaning soul has warned you about botulism. Or maybe not. Botulism rumors seem to fall into one of two categories, either: 1. Doom and Gloom – The “home canning is a dangerous activity... 
by Renee Pottle | Mar 27, 2013 | canning, Canning and Preserving
Today Lizann Powers-Hammond and I continue our discussion about the Master Food Preserver Program. Lizann is the Regional Specialist for Washington State University Benton County Extension. She has been teaching the Master Food Preserver Program for 23 years and has...