National Center for Home Food Preservation. About Us The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. more >>> Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation. Introduction to Food Preservation General Canning Canning Acid Foods Canning Low-Acid Foods This course is offered in the University of Georgia eLC system. UGA requires registration for you to receive a login. Having trouble watching this video?
Seasonal Hot Topics Springtime means many plants are starting to wake up, spread their leaves, open their flowers, and even produce their fruits. How safe is home canning? » Eat All About It. Between recession and home-cooking renaissance, canning is making a comeback. You can join in with a national “Cans Across America” event Aug. 29-30, spearheaded by some of our own Seattleites. Or, get an in-depth head start with a series of canning classes in Everett, offered by the WSU Snohomish County extension. Plenty of people have avoided canning because they’re afraid of risking botulism.
Until recently, that category included me. I only canned my first tomatoes last year, taking a WSU King County Extension class to gain confidence, due to my acute… ah… awareness of food safety. As I wrote then, in my childhood home “any word association game would have paired “pork” in the same column as “trichinosis,” and the words “canned mushrooms” would logically have been followed by the term “botulism.” I’ve had the canning bug since, moving on to jams and other preserves and pickles, reveling in the classic “ping” of a jar lid and the recipes of mavens like Marisa McClellan.
The Food Lab: Perfect Boiled Eggs. It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. [Photographs: J. Kenji Lopez-Alt] I'd like to apologize in advance for the shameless, horrible egg puns that I'm inevitably going to shell out over the course of this story.
For the very first installment of The Food Lab, I thought I'd tackle one of the simplest, yet most vexing everyday challenges of the home kitchen: perfectly boiling an egg. The first few of these fairy tales were easy to banish with some easy tests. What Factors Matter When Boiling Eggs? Age of the Eggs "Old eggs are for boiling, fresh eggs are for frying," is the old chestnut. Lid on, or Off? Turns out, the only factors that really do matter when boiling an egg are time and temperature. The Temperature Timeline of Boiling an Egg. Local Harvest - Find Local Farms! Fruitabu - Organic Fruit (fruitabu.com)