Foods that are frozen contain at least some water, which changes from a liquid to a solid state when frozen and, in the process, forms crystals. Here's how crystals are formed and how they influence the quality of frozen food.
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Master home food preservation volunteers discuss how they were introduced to canning and preserving and how they now share their extensive preserving knowledge with others.
This August, there are dozens of talks and classes to learn about plants, virtual and in-person in the Lancaster County region.
Why do some foods spoil or get moldy faster than others? The answer lies in something known as water activity.
Gardening with your family has multiple benefits that promote physical, emotional, intellectual and other dimensions of wellness.
Penn State Extension is offering a series of home food preservation webinars.
Although the meat from wild game animals, birds and fish is perceived as wholesome, it may harbor dangerous pathogens like salmonella and E. coli from its wild sources’ digestive tracts. Without proper handling, contacting this raw meat during processing, or later ingesting improperly cooked meat, can cause serious illness.
Despite the soaking rain that opened this year’s Ag Progress Days, the impressively sized and shiny new farm equipment still gleamed brightly as tours and demonstrations brought crowds out to Penn State’s Russell E. Larson Agricultural Research Center on Aug. 14-16.