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 […]
Transcript [Music] It’s food preservation season. Welcome to Food Safety in a Minute.Making jam and jelly, a family tradition, for others a way to reduce food waste, and a fantastic way to preserve extra fruit. Is it OK to double the recipe of jams and jellies as you preserve them?The National Center for Home Food […]
Episode Transcription From Washington State University Extension, this is Food Safety in a Minute. Are you thinking about preserving food from your garden this summer? Along with rising food costs, many consumers also preserve to decrease food waste and boost food security. Start by visiting the National Center for Home Food Preservation hosted by the […]
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. A powerful neurotoxin from Clostridium botulinum bacterium led to the death of a Washington State resident in April. While rare, botulism is a serious foodborne illnesses, sometimes linked to improperly home canned products. Clostridium botulinum is widespread in soil and water. […]
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. One critical misconception of home canning is if a lid seals during processing, it is a safe jar to store and eat later. Not true. Following a tested recipe with processing times developed specifically for the recipe in your jar is the critical safety step. Tested […]
Episode Transcription From Washington State University Extension, this is Susie Craig. What’s the best way to begin canning this summer? Start with the basics: Choose the correct equipment. Use up to date, research-based, tested recipes developed by the United States Department of Agriculture. Have your equipment ready including jars and lids. And follow all directions […]
Episode Transcription This is Susie Craig from Washington State University Extension. Do you know the difference between a pressure canner and a pressure cooker? Pressure cookers, stovetop or electric countertop models are meant for cooking food such as less tender cuts of meat and vegetables. The USDA does not recommend canning in pressure cookers. Some […]