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Safe handling of breast milk, formula, and baby food is important because infants and young children are at higher risk for foodborne illness since they do not have fully developed immune systems.

Even if your organization has been preparing large volumes of food for years, things change. This program helps nonprofit organizations and their volunteers keep up-to-date and knowledgeable about food safety rules and regulations. Don’t risk your customer’s health or your organization's reputation.

Make sure your plans for summer parties consider safe food handling practices to prevent your guests from becoming ill.

There has been no research by the USDA or a university to show that electric multi-cookers can safely process low-acid food.

Low methoxyl pectin, if correctly used, will create a gel in the absence of sugar and acid for those desiring jams and jelly containing less sugar.

The holiday meal is over. You're ready to relax, sit down and visit with guests. But wait, doing so could result in some uninvited guests—bacteria that love to grow at room temperature!

Do you like the convenience of opening a can of ready to use meat and having many possibilities for preparing a meal? Think of a can of tuna. You can do the same thing with canned chicken.

Preparing and freezing family meals in advance will save you time on busy days. This meal planning strategy will help you get a hot meal on the dinner table with less stress.

Exercise caution in making changes to recipes. Recipes shared by Penn State Extension have been scientifically tested to produce a safe product when directions are followed exactly.

Update canning recipes to include modern methods and processing times. Older family recipes may be unsafe if they do not consider the acidity of the food when determining the method of canning.

The convenience of canned soup makes cooking and meal preparation easier on busy days. Ingredients and preparation techniques determine the safety of home canned soups.

While fresh apples are available most of the year, preserving apples by canning, freezing or drying provides you with many ways to enjoy this delicious fruit.

Learn the importance of temperature control & food safety for venison and other meat and poultry, safe field dressing, and transporting of deer, small animals, and game birds.

Because "greens" like cool weather, they are available spring and fall. Continue reading to learn how to freeze, can and dry the hardiest of the leafy greens.

A frequently asked food preservation question is what causes liquid to be lost from the jar during processing?

Have you had the experience of finding jars of food that were sealed when they were placed in storage becoming unsealed while sitting on the shelf? Let's explore some possible causes.

Looking for ideas for your blueberry harvest? Blueberry syrup and jam can be a great accompaniment to your dishes when preserved to enjoy throughout the year.

Although tomatoes have a tangy acidic taste, precautions must be taken to can tomatoes safely as they are considered borderline between a high and low acid food.

Some herbs maintain their flavor better when frozen instead of dried.

Do you know the difference between cooked dried beans and fresh shelled beans? Read on for more information.

Sus coloridas variedades de pimientos rojos, verdes, amarillos e incluso los naranjas y púrpuras pueden conservarse mediante la congelación, el enlatado, el secado, el encurtido o mediante la elaboración de condimentos, mermeladas y jaleas.

Follow the guidelines in this article to make sure that the fresh fruits and vegetables you're serving are safe.

Entering canned goods in a local fair can be a fun and rewarding experience. Learn more about submitting jars for judging.

There is a lot of information circulating about the infant formula shortage and how to fill in the supply gaps. There are important food safety and nutrition aspects that must be considered.