Category: Food

Corn Basics

Getting Ready to Preserve Corn Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks, and wash. Canning Corn Wash ears and blanch 3 minutes in boiling...

Food Safety after a Tornado

Be Prepared If you live in an area where loss of electricity from seasonal storms is a problem, you can plan ahead to be prepared for the worst. Keep your freezer as full as possible by freezing...

Dill Pickles & Sauerkraut

How Does Fermentation Preserve? Brined pickles or fermented pickles go through a curing process in a brine (salt and water) solution for one or more weeks. Curing changes the color, flavor and...

Fruit Syrups & Honeys

Fruit Syrups Juices from fresh or frozen blueberries, cherries, grapes, raspberries (black or red) and strawberries are easily made into toppings for use on ice cream, pancakes and pastries. Fruit...

Pickled Foods

Pickled Dilled Beans Ingredients: 4 pounds fresh, tender green or yellow beans (5- to 6-inches long) 8 to 16 heads fresh dill 8 cloves garlic (optional) ½ cup canning or pickling salt 4 cups white...

Chestnuts

When growing chestnuts at home, it is important to distinguish between the “real” chestnut trees (Castanea species) and those trees producing horsechestnuts and buckeyes (Aesculus...

Vibrio vulnificus

The organism Vibrio vulnificus causes wound infections, gastroenteritis or a serious syndrome known as “primary septicema.” V. vulnificus infections are either transmitted to humans...

Scombroid Poisoning

Scombroid poisoning usually is not a severe or long-term illness, and prevention is not difficult, yet occurrence continues throughout the world. The principal threat is from fresh fish, but the...

Preserving Tomatoes

Canning Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruits for canning. Quantity: An average of 21 pounds of whole or halved tomatoes (22 pounds of crushed tomatoes),...

Preserving Tomato Sauces & Ketchup

Canning Tomatoes & Tomato Products Tomatoes and tomato products have traditionally been canned in a boiling water bath (212 °F). However, recent research shows that for some products, pressure...

Syrups for Preserving Fruits

Fruits may be canned or frozen in water, juice or a sweet syrup. Adding syrup to canned or frozen fruit helps to retain its flavor, color and shape. It does not prevent spoilage of these foods. The...

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