Eight Reasons to Consider Canning
Canning your produce can make your harvest go a long way. The practice is economically beneficial and preserves your gardening efforts! Now that gardens are planted and fruit trees […]
Scary Food Preservation Story
Stocking up on stories to keep you awake at night? Here’s one just in time for Halloween. One of the clerks at The Mending Shed in Orem told me of […]
Ask an Expert // Which preservation method should I use?
Interested in food preservation, but not sure where to start? Here’s a great overview of the different methods for preserving food. Which one is right for you? There are many […]
Good News for Steam Canner Use!
Grandma used a steam canner all summer long, but you’ve heard they are not safe. Read up on what the latest research has to say about steam canning. For decades, […]
Three Ways to Preserve Zucchini
Do you have more zucchini than you know what to do with? Don’t throw it out, try preserving it! Watch our latest segment on Studio 5 to learn three ways […]
Home Preserving Resource Roundup
Are you interested in canning and preserving your own food? Check out these upcoming classes, or learn about the dos and don’ts of home preserving from this roundup of videos […]
Pumpkins // More Than Just Jack-o-lanterns
It’s pumpkin season! We’ve got all you need to know about preserving your favorite orange squash, from drying to canning. Pumpkins are just about everywhere this time of year. As you […]
Ask an Expert // Shelf-life of Home Preserved Foods
You’ve had those bottled peaches from Grandma for two years now — are they still good? Are they safe? Find out just how long you can keep home-preserved foods in […]
Ask an Expert // 7 Foods You Shouldn’t Can at Home
Canning is a great way to preserve the bounty of summer, but beware! Not all foods are safe to can at home. Did you know that the USDA has tested […]
Ask an Expert: 5 Tips for Failproof Home Preserving
How can you be sure the food you have preserved at home and placed on food storage shelves is safe for your family to eat? USU Extension Professor Kathleen Riggs […]