Transcript [Music] I’m Susie Craig for Food Safety in a Minute from Washington State University Extension. It’s peach season in the Northwest. There are many ways to preserve peaches: Canning, freezing, spreads and condiments including salsa and pickled peaches. There’s something for everyone! Find research-based, tested, food safe recipes and directions by visiting the National […]
Transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. Did you know some home canners are experimenting with “dry canning” vegetables? This involves putting raw vegetables in canning jars with no added liquid followed by pressure canning. Some consumers are even adding butter or ghee. This practice is unsafe. Safe […]
Transcript [Music] This is Food Safety in a Minute, I’m Susie Craig. Can Splenda® be used in home food preservation? The answer depends on the product being preserved. Splenda® can be used to sweeten liquids for canned fruits, but unlike sugar, it does not provide preservative benefits or help maintain color and texture. In traditional […]
Transcript [Music] Welcome to Food Safety in a Minute. I’m Susie Craig.Crushed tomatoes, spaghetti sauce, tomato juice, whole tomatoes, tomato ketchup, and tomato paste. Find delicious, and most importantly safe, tested recipes for all things tomato at the National Center for Home Food Preservation, University of Georgia. The Center is easily found online.Did you know […]
Episode Transcription From Washington State University Extension, this is Food Safety in a Minute. Inappropriate home-canning of low-acid foods such as corn, certain tomatoes, green beans, beets, potatoes, meats, and seafood may cause one of the most serious foodborne illnesses, botulism. Botulism is caused by Clostridium botulinum, where in anerobic/low or no oxygen conditions, a […]
Episode Transcription Welcome to Food Safety in a Minute. Today’s focus: Why botulism outbreaks are associated with incorrectly home-canned foods. There are certain home-canned products that are especially at risk. Those foods include asparagus, green beans, corn, beets, potatoes, meat, soups, garlic in oil, and smoked seafood. They have this in common: They are low […]
Episode Transcription This is Food Safety in a Minute from Washington State University Extension. Are you canning fruit pie fillings this summer? Explore a new, research-based publication written by Lizann Powers-Hammond. Use her tested recipes for home canned fruit fillings from peach to marionberry. The recipes found in this new publication produce high quality pie fillings […]
Episode Transcription From Washington State University Extension, this is Food Safety in a Minute. If you’re canning this year, here’s what not to do, ever. For help, call the WSU Master Food Preservers at 509-574-1600. This is Food Safety in a Minute. Resources Lizann Powers-Hammond and M. Morris. Master Gardeners: It’s time for a home […]
Episode Transcription Welcome to Food Safety in a Minute. Would you like to preserve fruit pie fillings? Start your process by finding, then using a research-based, tested recipe. You can find tested recipes for canning blackberry, cherry, apple, peach, and blueberry pie fillings in a new Washington State University Extension publication. There are step by […]