Joyce McGarry: Home Food Preservation | On the House #12

Have you ever bought a big box of strawberries because the price was so good, but ended up watching them spoil? Or did the zucchini you planted do so much better than you thought? Have you ever thought about preserving your produce, but weren’t sure what was safe?

On this episode of On The House: Household Management Insights Podcast, host Gabriella Joustra is joined by Joyce McGarry, a retired Food Safety Educator from Michigan State University Extension. Joyce has worked on food safety and emergency preparedness for Michigan State University Extension for over 20 years. She is passionate about sharing her expertise like educating consumers on the safe handling of food, home food preservation, and preparing for emergencies and disasters. 

She has written over a dozen fact sheets on food safety during emergencies and the safe practices of preserving foods through canning, drying, and freezing. She is a certified instructor and proctor for the ServSafe curriculum required for food service workers and restaurant managers in the United States.

Tag along as Gabriella and Joyce talk about proper jar sterilization, the pros and cons of canning machines, and anything else to do with food preservation at home. You’ll learn why you should do it and how to do it safely. 

View Joyce’s work at https://msutoday.msu.edu/for-media/experts/details?u=joyce.mcgary.

Websites and phone numbers mentioned in the show: 

National Center for Home Food Preservation: https://nchfp.uga.edu/

Michigan State University Extension/ Food preservation: https://www.canr.msu.edu/food_preservation

Do you have questions about safely preserving food at home? MSU Extension's food safety experts can help. Call their Food Safety Hotline at 1-877-643-9882, Monday-Friday from 9 a.m.-5 p.m.

Produced by the Household Management Science Labs, a division of LMSL, the Life Management Science Labs.

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