Safe Handling of Pork
Selecting the Best Fresh is Best: When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish-pink color. For the best flavor and...
Author: E.H. Hoyle
Basics of Jelly Making
Jellied Products Jellies are usually made by cooking fruit juice with sugar. Jelly should be clear or translucent and firm enough to hold its shape when turned out of the container. Jams are thick,...
Preserving Pumpkin & Winter Squash
Cooking The easiest way to prepare the pulp of pumpkin or hard winter squash is to bake it in the oven. Wash the pumpkin or squash and cut in half crosswise. Remove its seeds and strings. Place the...
Home Freezing Equipment
The type of freezer to purchase will depend on family size, whether fresh produce or large quantities of meat will be frozen, available floor space, and efficiency and defrosting features preferred....
Common Pickle Problems
Can I use flaked salt for pickling? Most recipes call for granulated pickling or canning salt. Flake salt varies in density and is not recommended for pickling. When making quick process pickles,...
Apple Basics
Apple Information Always look for fresh-looking, firm apples with good color. Handle apples carefully to prevent bruises. Store apples in a plastic bag in the refrigerator. Warm temperatures cause...
Preserving Vegetables
(Asparagus – Broccoli – Mushrooms – Okra – Peppers – Squash – Mixed Vegetables – Soups) Canning Asparagus — Spears or Pieces Quantity: An average of 24½ pounds is needed per canner load of 7 quarts;...
Deli & Other Take-Out Foods
Deli sandwich meats, rotisserie chicken, hamburgers, Mexican food, Chinese food, and pizza are examples of take-out foods that have become a regular part of our American lifestyle. How should these...
Freezing Basics
Freezing is one of the simplest and least time-consuming ways to preserve foods at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down...
Foodborne Illnesses: Bacteria
What is Foodborne Illness? Foodborne illness often shows itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever. Often people may not recognize that the illness is caused by...
Food Irradiation
New types of harmful bacteria or evolving forms of older ones that can cause serious illness have led scientists to develop technologies that can help safeguard the nation’s food supply. A...
Foodborne Illnesses: Viruses
Viral Gastroenteritis Gastroenteritis means inflammation of the stomach and small and large intestines. Viral gastroenteritis is an infection caused by a variety of viruses that result in vomiting...