In one sentence, describe what the following article is about: Over the past 20 or so years, the home preserving and canning techniques have received an overhaul in light of modern understandings of bacteria and preserving foods. This means that books or recipes within this era should be able to provide you with safe guidelines and processes. Just because it's on the internet doesn't mean it's modernized. Old recipes abound online just as they do in old books! Check the source and ask questions. If in doubt, skip to a source you can actually verify as being up-to-date. It may be possible to update an old preserving recipe by cross-checking with modern versions. The parts the old recipe is missing (many things were not said because cooks in former times knew by repetition what to do) may be fixable by inserting the missing steps considered crucial for safety. Acidity destroys the botulinum bacteria. When there is a reduced level of acid, or none at all, the risk of the bacteria thriving increases. In particular, many vegetables do not lend themselves well to canning processes without having the ability to heat them to a very high temperature. Some of the low-acid vegetables that are commonly grown in the garden and that it may be tempting to can include asparagus, green beans, tomatoes, chile peppers, beets, carrots (juice) and corn. It is possible to can these but only if you have equipment that allows you to heat the jars beyond the boiling point of water. This requires a specialty canner that acts like a large pressure cooker. If you do purchase one, read its instructions with great care and follow them very closely to make sure that you get it right. Alcohol, brine and sugar syrup will kill bacteria. In the case of brine and sugar syrup, these must be combined with heating, which is what kills the microorganisms. As well as killing bacteria, these bases will also kill viruses, fungi and mold. Acidifying low-acid foods will help to kill bacteria but heating should still be incorporated into the process. Thus, lemon juice, citric acid, vinegar and other acidic elements can be used to increase the acidity of preserved foods that are being preserved using a heating method. As already noted, even sea level boiling temperature is inadequate for low-acid foods (botulism bacteria can survive temperatures in excess of 212F/100C). For foods where acid is present, however, heat will destroy the bacteria in combination with the acidity. Standard modern canning techniques include: The pan method: Canning jars are washed and sterilized by being submerged in boiling water for five minutes. Jars are then filled with fruit and rubber seals that have been wet in the boiling water are added to the mouth of the jar before adding the lid. The jars are then returned to the pan to be simmered for the time required by the recipe. The oven method: The oven is preheated, fruit is placed into jars and the lids placed loosely on the top of the jars. The jars are placed in the oven on a tray or baking sheet and cooked for a set time (according to the recipe). They are removed from the oven, filled with boiling brine or syrup, sealed tightly and left to cool. This is essential for destroying the spores that may be present. As with low-acid vegetables, this will require the use of a pressure canner that is capable of raising the temperature this high or higher. In addition, heat any canned meat product to 212F/100C after opening. Then reduce the heat and simmer for at least 15 minutes before being satisfied that the bacteria has been destroyed.< Canning is an art form that requires a lot of effort and care. If this isn't of interest to you, there are still safe ways to store a glut of produce, including: Freezing food: Be sure to read up on the food type in question, as each food has specific freezing needs, while some foods won't survive the freezing process at all. Drying food: Drying kills bacteria, yeasts, fungi and enzymes. Again, follow modern instructions to get this right. Vinegar: Some foods can be stored in vinegar. This is often used for pickles, with spices added to improve flavors. Smoking: Some foods, such as meat and fish, can be smoked. Wine, cider, beer or spirits: Turn your fruit and vegetables into alcohol and the bacteria will certainly depart. Any food might be contaminated if it grows in soil or has been contact with soil. It is still safe to preserve using oil, but use the precautions explained the following steps. Wash the produce well before using. Remove all traces of dirt. If peeling is the only way to ensure this, then consider peeling it. Add an acidifying agent. This is required by law in the USA, for all commercial preparations of infused oils. Typical acidifying agents available in the home environment include lemon juice, vinegar and citric acid. The ratio is one tablespoon of acidifying agent to one cup of oil. Refrigerate any infused oil. If you have a very cold, dark cellar, this might be sufficient provided it stays very cold but to be on the safe side, refrigeration will generally allow for longer keeping of infused oil. Discard the oil immediately if it starts to look cloudy, bubbly, or has a foul odor.
Summary: Get an up-to-date preserving recipe. Avoid canning foods that are low in acid unless you're properly equipped. Use the right ingredients to kill bacteria. Use a method that provides appropriate levels of heat to kill the bacteria. Process any flesh product in temperatures at 240F/115.6C or higher. Find alternatives that are safer than canning. Make safe oil infusions.

In one sentence, describe what the following article is about: Ask at the seafood counter whether or not the scallops being sold are wet or dry. If they're wet, they've been treated with a chemical (sodium tripolyphosphate) that helps the scallops absorb moisture. Dry scallops haven't been treated so they're fresher, easier to sear, and have a sweeter, brinier taste. Avoid wet scallops since the chemical can make it hard to sear the scallops and the chemical leaves a fishy aftertaste. If you're unable to talk with someone at the seafood counter and are purchasing pre-packaged scallops, you will still need to find out if the scallops are wet or dry. Most labels will clearly state if the scallops are wet or dry. But, if the label doesn't say, check the package for milky white liquid in the bottom. If you see this liquid and the scallops look opaque or really white, they're probably wet scallops. If you don't see any liquid and the scallops plump and clearer, they're most likely dry scallops. While some markets will remove the little flap of muscle that connects the scallop to its shell, others won't. Check over your muscles to make sure these little flaps are all removed since they can be tough. To remove the side muscle, simply pinch it and pull it away. You can throw away the side muscles or save them to make a fish stock. If you accidentally miss a side muscle, it's safe to eat. Take a paper towel and blot any excess moisture from the scallops. Season the scallops with a little salt before you're ready to start pan frying them. The salt can also help draw out extra moisture from the scallops. Try to get the scallops as dry as possible since this will help create a golden brown sear.
Summary:
Select dry scallops. Determine if your scallops are wet or dry. Remove the side muscles. Blot the scallops.