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...
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Sep 16, 2004 | Emergency, Food, Safe Handling
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...
Feb 5, 2002 | Food, Preservation
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...
Jun 29, 2001 | Food, Preservation, Safe Handling
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...
Feb 5, 2001 | Food, Preservation
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...
Jan 5, 2001 | Food, Preservation
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...
Aug 16, 1999 | Food, Health, Safe Handling
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...
Jun 5, 1999 | Food, Preservation
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),...
Jun 5, 1999 | Food, Preservation
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...
May 19, 1999 | Food, Preservation
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...
Dec 2, 1998 | Entomology, Food, Indoors, Problems
Learn how to identify and eliminate pests like moths and beetles in stored food.
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