Pressure canners are used to process low-acid foods such as vegetables, meats, poultry and fish to kill the bacteria that cause botulism. Here's how to use pressure canners and tips for keeping them in tip-top shape.
Mar 2013 |
Credit: Amanda Mills/CDC library (Cropped from original)
Food poisoning is a common cause of illness and is often mistaken for the 24-hour flu. It has many causes with symptoms lasting for a day or a week or more. Here's a primer on food poisoning and how to avoid it.
Scientists say that a major earthquake could hit the Pacific Northwest in the next 50 years. When disaster strikes, you will need a variety of healthy foods at hand. Being able to feed yourself and your family will help you keep calm, keep an optimistic outlook and make good survival decisions. This resource will help you gather and store life-saving provisions.
Q: We had a chest of store-bought canned meat that we forgot about in our unconditioned/uninsulated metal roof shop during the recent 115 degree weather. It was like an oven in there. Now I wonder if the canned food is safe...
Q: I live next to highway twenty, and perhaps because no one wants to pick on the side of a busy road, but that's where I find the biggest blackberries in town. However, I think the Department of Transportation may spray ...
An Oregon State University study published in 2021 found that soaking raw ingredients – usually grains, nuts or seeds – to make "sprouted" foods lowers the risk of salmonella growth on these increasingly popular healthy snack foods.
Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.
Q: How long is too long to keep a turkey in the refrigerator? Is it better to leave it frozen until I’m ready to cook it? I am thinking of purchasing my turkey early to beat the rush at the grocery store. I have ...