 
This is not the time to be creative..... Cheryle Jones Syracuse Hello Usman, I know you know that chefs and home cooks love to be creative. Adding a little of this and a little of that to a recipe to make it special is part of the fun of cooking. But there are times when creating and doing something new could be dangerous. One of the main times that shortcuts or adjustments can be bad for health is during home preservation -- canning in particular. This week, Cheryle Jones Syracuse, MS, Professor Emeritus at The Ohio State University will take a closer look at the safety of home canning and offer tips and tricks for health and well-being. Her post, Not the Time to Be Creative, has the key details that your clients need in order to try home canning both safely and healthfully. Cheryle's food safety posts are always so helpful. CFFH Member Denice Taylor just asked us if she would create a handout with a chart so people can understand how long to keep their food. Cheryle thought that was a great idea and she is working on it now. If you have a request let us know! Just hit reply to this email and a real person will respond. And on that note, I'm out for the week! Have a wonderful weekend! Judy Doherty, PC II
Chef, Publisher and Founder
Food and Health Communications, Inc | 
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