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...
Category: Safe Handling
Campylobacter jejuni
What is Campylobacter? Campylobacter jejuni is a species of bacterium that causes foodborne illness. It is one of the most common causes of diarrheal illnesses in the United States. The infectious...
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...
Selecting & Storing Fruits & Vegetables
Selecting the Best With satiny yellow skin and a rosy blush, it looks like the perfect peach. But how will it taste once you get it home? Choosing fresh and flavorful produce can sometimes be your...
Food Selection & Storage
Food Quality & Safety Storage does not improve the quality of any food. The quality of a food will also not decrease significantly during storage as long as the food is stored properly and used...
Canning Beans, Corn & Peas
If this is your first time canning it is recommended that you read the HGIC 3040, Canning Foods at Home before beginning. Baked Beans Quantity: An average of 5 pounds of beans is needed per canner...
Safe Handling of Lettuce & Leafy Green Salads
Safe handling practices are crucial when preparing fresh lettuce and proper washing is fundamental to this process. Fresh lettuce may be picked from a garden, purchased at farmer’s markets, produce...
Packing Lunches for Work or School
Reasons to Pack a Lunch Every day millions of people across the country pack a lunch to take to work or school for three primary reasons: economics; nutrition and weight management. Economics:...
Packing Lunches for School-Age Kids
According to a 2004 survey by the American Dietetic Association, 83% of school-age kids bring lunch at least once or twice a week. A peanut butter and jelly sandwich is a nutritious lunch choice,...
Canning Foods—the pH Factor
What Does pH Have to Do With Canning Foods? The acidity, or pH, of foods determines how they must be processed for canning. Acid foods such as fruits and pickles with a pH of 4.6 or lower may be...
Cuatro Pasos Simples Para la Seguridad en los Alimentos
Las bacterias que causan enfermedades relacionadas con los alimentos son una parte de todos los seres vivos y se encuentran en todos los productos agrícolas. Estas bacterias dañinas no se pueden...
Safe Handling of Veal
What is Veal? Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry....