Food safety
When it's time to gather produce to begin canning, it is important to remember the risks of improper canning. Botulism is a rare, but potentially fatal foodborne illness that can occur after eating foods that were improperly canned. Check out the video below from Utah State University Extension, which is an interview of a botulism survivor talks about her experience and urges safe canning practices.
One step you can take is to have your dial gauge pressure canner tested every year. Dial gauges can be tested at the Floyd County Extension Office! Testing is performed on Presto dial-gauge pressure canners only. Weighted gauges do not need to be tested. Read more about dial gauge pressure canner testing at Floyd County here.
You can read more about proper canning techniques from Purdue Extension here or you can find additional home-canning resources at the National Center for Home Food Preservation website here.
Consult this guide for specific food safety steps for each type of vegetable.
See guide here.
Learn how different foods should be stored in your cupboards, refrigerator, or freezer. The length of how long you can store certain items before its quality degrades depends on multiple factors. Remember: When in doubt, throw it out!
Emergencies arise with little to no warning and can come in may forms such as tornadoes, fires, floods, and snow/ice storms. Learn how to handle foods before, during, and after an emergency to keep them safe and to avoid forborne illness.