Transcript [Music] This is Susie Craig. It’s time to get ready for the holidays. Did you know that more than 800 million pounds of cranberries are harvested each year in the United States? Cranberries are one of three fruits native to North America. Salsa, chutney, and conserves with cranberries are easy to prepare safely using […]
Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Did you know Washington State produces 124 million 40-pound boxes of apples each year? Popular varieties include Gala, Granny Smith, Red Delicious, Honeycrisp, Fuji, and Cosmic Crisp®. It’s the perfect time to preserve a little comfort making and preserving apple butter. […]
Transcript [music] I’m Susie Craig from Washington State University Extension. What comes next after capping or corking your flavored vinegar? Store bottles in a cool, dark place, preferably under refrigeration. Keeping them refrigerated preserves flavor and extends shelf life up to 3 months if tightly sealed. Flavor development takes time—at least 10 days, but for […]
Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Making flavored vinegar is fun and safe with research-based recipes. Last week, our podcast focused on ingredients, this week on containers, lids, and useful equipment for sterilization. This step is critical for safety and product quality. Use glass containers with screw […]
Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Have you considered making flavored vinegars at home? They can be enjoyed in your kitchen or given as special gifts for family and friends. Safety and quality are essential when preparing them. Online recipes and photos may look appealing but always […]
Transcript [Music] I’m Susie Craig and you’re listening to Food Safety in a Minute.Did you know one-third of our population is at risk of more significant consequences of foodborne illness. This includes those diagnosed with an illness requiring reduction in dietary sugar such as diabetes. The National Center for Home Food Preservation has seven free, […]
Transcript [Music] From Washington State University Extension, I’m Susie Craig.Did you know making jams, jellies, conserves, preserves, and marmalades are one of the easiest ways to get started in home food preservation? The National Center for Home Food Preservation at the University of Georgia has seventy-three tested recipes, online and free. They include reduced sugar […]
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 This is Food Safety in a Minute from Washington State University Extension. What do jams, jellies, preserves, and marmalades have in common? They’re delicious and easy to make. A special way to preserve the summer for family and friends. For food safety and food quality, start with a research-based recipe. Visit the National […]
Episode Transcription From Washington State University Extension, I’m Susie Craig. Will you be making moldable clay for craft time with your children and grandchildren this summer? Flour is the common ingredient used in homemade clay. However, there is a risk of disease-causing E. coli bacteria in raw flour which can cause serious illness. For raw […]