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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....

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...

Preserving Peaches

Canning Peaches (Halved or Sliced) Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds...

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