Author: Dr. Susan Barefoot

Cakes and Breads in Jars – Are They Safe?

Apr 30, 2018 | , ,

Recipes for canned breads and cakes as gift items seem to appear each year around Christmas time. While they look attractive and are unique for gift giving, these products are not shelf-stable and cannot be safely stored at room temperature. Canned breads and cakes are typically made by pouring batter into glass canning jars and baking them in the oven. Once the cake or bread is done, the...

When the Power Goes Off

Apr 30, 2018 | , ,

A power outage may occur during an ice/snow storm, hurricane, tornado or flood or may simply be caused by work being done on electric lines. Whatever the cause, the following recommendations apply to food safety in power outages. Safety Recommendations Use a Thermometer: Keep an appliance thermometer in the refrigerator and freezer at all times to see if food is being stored at safe temperatures...

Freezing Foods for Quality: “Dump” Recipes

Apr 30, 2018 | , ,

One of Clemson’s Canning Coaches was asked about “dump” recipes for the slow cooker. She asked me, “Is this a good idea? The idea is to prepare the recipe, package it in gallon freezer bags and then put it in the freezer. It involves putting raw vegetables in the freezer without blanching them. And why do we have to blanch vegetables before freezing them?” Answer: A “dump” recipe is...

Freezing Eggs

Apr 30, 2018 | , ,

Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done. Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs. WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½...

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