Andy Hirneisen (Penn State Extension) join the podcast to discuss what the extension is and how they can provide help to anyone wanting to learn about science-based information about Agronomy, Animal Systems, Food Safety, Home Gardening, and more. We talk about food preservation and canning, the water bath method vs pressure canning, and the new learnings in the past years when it comes to the rules of canning. We talk about the dangers to watch out for and why there was such a spike in people canning during the pandemic and all about the Mason jar shortage.

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Resources from the Episode:

Botulism Survivor Video

National Center for Home Food Preservation: Peas

National Center for Home Food Preservation: Salsa

Fermentation of Sauerkraut and Pickles

University of Georgia Extension: So Easy to Preserve

Guest: Andy Hirneisen, Penn State Extension

Host: Karen Rzepecki