Flavored Vinegars
Vinegars garnished with sprigs of herbs or a layer of berries adds extra flavor and excitement to dishes. Vinegars are easy and safe to make at home, provided a few simple precautions are followed....
Author: E.H. Hoyle
Safe Handling of Eggs
Shell Egg Safety Eggs can be a part of a healthy diet. However, they are perishable just like raw meat, poultry and fish. To be safe, they must be properly stored, handled and cooked. Concern for...
Safe Handling of Beef
Selecting the Best Fresh is Best: Choose beef that is bright red in color from the fresh meat case. Vacuum packaged beef will be maroon because it has not been exposed to oxygen. Choose beef that is...
Safe Handling of Seafood
Selecting the Best Federal regulations require that all parts of the seafood industry implement safe handling practices to keep seafood safe. The regulations require that those handling seafood have...
Pickled Cucumbers
Bread-&-Butter Pickles Ingredients: 6 pounds of 4- to 5-inch pickling cucumbers 8 cups thinly sliced onions (about 3 pounds) ½ cup canning or pickling salt 4 cups vinegar (5 percent) 4½ cups...
Traveling with Food
Many families enjoy taking food along on trips for picnics and to keep little stomachs (and mouths) full while driving in the car. However, improperly stored food could result in an unwanted...
Safe Handling of Sausages & Hot Dogs
Selecting the Best Sausage There are so many varieties of sausages! How long can you store them—and where? Are they fully cooked or not? The following background informa-tion will answer these...
Bag Lunch Safety
Whether it is students taking lunch to school or adults packing lunch for work, millions will take “bag” lunches with them each day and will want to make sure their food is safe to eat....
Leftovers
Keep Leftovers Safe Do not let leftovers make you sick! As soon as you finish a meal, put your leftovers in the refrigerator. Make sure that the temperature in your refrigerator is 41 °F or colder....
Holiday Meats—Not Just Turkey!
No doubt about it, holiday time is turkey time. In 2013 South Carolina was listed number 8 in the US for turkey production. Nearly 12 million turkeys were produced, 30 percent of which were served...
Preserving Apples
Canning Sliced Apples Quantity: An average of 19 pounds is needed per canner load of 7 quarts; an average of 12¼ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16...
Food Safety for Community Suppers
Community suppers are gatherings where groups of people with common interests can socialize, network, celebrate or work while sharing a meal. These events are fun and productive but can quickly lead...