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...
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Apr 19, 2014 | Food, Preservation, Safe Handling
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...
Jun 16, 2013 | Food, Health, Safe Handling
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...
Jan 5, 2013 | Food, Safe Handling
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...
Nov 5, 2012 | Food, Preservation, Safe Handling
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...
Apr 19, 2012 | Food, Preservation, Safe Handling
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...
Sep 19, 2011 | Food, Health, Safe Handling
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,...
Aug 20, 2011 | Food, Preservation, Safe Handling
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...
Aug 8, 2011 | Food, Safe Handling
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...
Jul 8, 2011 | Food, Safe Handling
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....
Jul 8, 2011 | Food, Safe Handling
In the home, food safety concerns revolve around three main functions: food storage, food handling and cooking. To see how well you’re doing in each, take this quiz, and then read on to learn how...
Jun 16, 2011 | Food, Health, Safe Handling
Quick Facts about E. coli O157:H7 Name—Escherichia coli (E. coli) O157:H7 Disease—Hemorrhagic Colitis Onset—Usually 3 to 4 days (may be 1 to 10 days) Symptoms: Severe abdominal cramping and...
Jun 16, 2011 | Food, Health, Safe Handling
The chronically ill, such as those undergoing cancer treatments and individuals with AIDS, diabetes or kidney disease, are more susceptible to contracting a foodborne illness because of their...
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