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] This is Food Safety in a Minute. I’m Susie Craig. From Washington State University’s online Lunch and Learn Series, discover how to preserve food safely in a four-part series beginning June 8th. Sixty-minute classes are taught via Zoom and recorded for later viewing, making them ideal for busy schedules. Led by WSU Food […]
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 […]