Cathy Merrill has a Bachelor’s degree in Business and after raising a large family went back to receive a Master’s degree in Family and Consumer Sciences. As an Assistant Professor with Utah State University Extension in Utah County, Cathy’s main emphasis is food safety and preservation. In 2018 Cathy was the project lead for ground-breaking research in the safety of low acid canning done in electric pressure cookers at high altitudes. She loves using her Instant Pot for many things, but not for canning!