Chemicals & Foods
Food Additives We often think of food additives as complex chemical substances produced by our modern society. However, the use of food additives dates to ancient times. Early people used salt to...
Author: E.H. Hoyle
Food Safety After a Fire
Fire! Few words can strike such terror. Residential fires are, unfortunately, a common occurrence. Some two million American homes are in flames yearly. In the aftermath of fire, people are left to...
Food Safety in Freezer Failure
When the power goes out and your freezer and refrigerator are off how do you know which foods are safe to eat? Since most foodborne illness is caused by bacteria that multiply rapidly at...
Safe Handling of Wild Game Birds
Care in the Field Be Prepared for the Hunt: Remember to bring a sharp hunting knife, a steel or whetstone, light rope or nylon cord, plastic bags, clean cloths or paper towels, and a cooler filled...
Safe Handling of Lamb
Selecting the Best Fresh is Best: Select lamb that is pinkish red with a velvety texture. Dark red cuts generally indicate the meat is older and less tender. Look for good marbling (white flecks of...
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...
Selecting & Storing Cereals & Grains
Wheat Flour Definition: Flour is the product obtained by grinding then sifting wheat kernels, or berries. The kernel consists of three distinct parts: bran, the outer covering of the grain; germ,...
Safe Picnics
“There are always ants at a picnic.” You can see ants and avoid them, but it’s not possible to see, taste or smell dangerous bacteria that can cause illness if food is mishandled....
Freezing Fruits, Step By Step
Harvested, fresh fruits continue to undergo chemical changes that can cause spoilage and deterioration of the product. This is why these products should be frozen as soon after harvest as possible...
Jelly & Jam Recipes
General Directions Prepare only one recipe at a time because double batches may not gel properly. Use half-pint jars to avoid a weak gel that may result with larger jars due to residual heat during...
Pepper Basics
Purchasing & Preparing Peppers Sweet peppers should be fresh-looking, firm, thick-fleshed and a bright green or red color, depending on the stage of maturity. Avoid peppers that are soft and...
Peach Basics
Getting Ready to Preserve Peaches Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold...