Boiling water bath canning is recommended for processing high-acid foods. The temperature of the boiling water bath canner is 212 degrees F (100 degrees C) and will kill bacteria in high-acid foods. The boiling water bath canning method is used for processing fruits, pickles, relishes, acidified tomatoes, fruit jellies, jams, butters, marmalades, and preserves.

When preparing for a disaster, it is important to provide for an adequate supply of water for drinking and cooking. In natural disasters, such as floods, hurricanes, or earthquakes, the municipal water supply is likely to be disrupted. Ice storms and other emergencies can cause a loss of electrical power, leaving well pumps unable to function.

This publication provides simple guidelines for safe food preparation while cooking out.

Even if foods can be heated at work on a burner, in an oven, or in a microwave, carried meals need cool temperatures until meal time.

Many reasons are given for preserving food at home.  Some families see it as a way of saving money while
others like to have control over the quality of food used. Some people get a great deal of satisfaction from
producing and preserving food. And then there are those who can’t bear to see food go to waste.

Pressure canning is used to prepare low-acid foods like vegetables, meats, poultry, seafood, mushrooms, and soup. Tomatoes and mixed vegetable recipes should be pressure canned.

Failure to adequately wash hands is a major cause of infectious diseases.