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....
Category: Food
Sushi Rice Testing
It is important to test your food products for safety. Foods that do not meet certain specifications can encourage the growth of bacteria and cause people to get sick (foodborne illness). In South...
Losing Weight is More Than Counting Calories
In January many people make a New Year’s resolution to improve their health by losing weight and/or exercising on a regular basis. However, any time of the year is a good time to reach a healthy...
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...
Strawberry Jam
Strawberries are practically perfect for making jam. A classic strawberry jam is simply made with strawberries and sugar, a freezer jam can be easily prepared using powdered pectin, and there are...
Cookware Safety
There are countless types of cookware. The applications and food safety considerations for common cookware are described below. Knowing these qualities will help you to make choices that are ideal...
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...
Canning Venison
Deer and other wild game provide wholesome, nourishing food. These meats can be pressure canned for future use but should be handled carefully to guarantee safety and retain quality. Wild meat is...
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...
Preserving Root Vegetables
(Beets – Carrots – Onions – Sweet Potatoes – White Potatoes) Canning Beets Quantity: An average of 21 pounds (without tops) is needed per canner load of 7 quarts; an average of 13½ pounds is needed...
Starting a Food Business
Starting a food business is a formidable task. Expensive research must be done to derive a suitable recipe for commercial production. This is followed by tests that have to consider shelf life as...
Norovirus
Introduction Norovirus is a virus that causes gastrointestinal illness. It is highly contagious and one of the most common foodborne pathogens. Norovirus is responsible for more than 50% of...