Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables because of the high temperature required to ensure against botulism poisoning. This publication describes canner types, safety features, maintenance needs, and provides step-by-step illustrated use instructions.
Jerky is a nutritious, nonperishable, and lightweight protein source, but making it requires a lot of care. If done incorrectly, you can poison yourself or others. This publication shows you how to make this delicious treat safely at home, including the proper use of ovens or dehydrators and that of thermometers; how to accurately judge doneness; the preparation techniques needed when dehydrating different types of protein, including fish; and how to condition, package, and store your batches safely after they’re done. Illustrated, with a few recipes.
A slow cooker produces a variety of delicious and healthy dishes that saves time, energy, and money. Learn about this versatile kitchen appliance—how to operate it; selecting one that suits your needs; cooking safely with it; how to clean it; helpful tips, like handling leftovers; plus eight yummy recipes to get you started. Its slow but steady approach will soon fill your house with the irresistible aroma of a home-cooked meal.
The purpose of this guide is to help residents in the Pacific Northwest to identify common insect pests that occur in pantries and kitchens. This guide is not meant to be all inclusive, but is meant to cover the most common-occurring species you may encounter.
An electric programmable pressure cooker (EPPC) helps you to serve meals in a matter of minutes. Learn how to operate and take care of these versatile, one-pot wonders in this wide-ranging PNW publication. Along with providing the basics about the appliance, it offers other helpful information, including safety issues, various cooking methods, conversion tables, cleaning tips, and more.
Authors: Becky Hutchings, Julie Buck, Surine Greenway, Lance Hansen, Amy Robertson