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, welcome to Food Safety in a Minute. Freezing is a great way to preserve fruits and vegetables, save with bulk purchases, make entrees ahead to save time, and take advantage of sales. Did you know a full freezer is energy efficient? Refilling your freezer several times a year […]
Episode Transcription I’m Susie Craig from Washington State University Extension. Are you freezing food this summer? Containers should be: Many home food preservers use flexible freezer bags, plastic freezer wrap, freezer paper, and heavyweight aluminum foil, good for dry packed foods with little or no liquid. Others prefer rigid containers made of plastic or glass. […]
Episode Transcription From Washington State University Extension, I’m Susie Craig. Did you know it’s important to blanch fresh vegetables before freezing? Blanching is accomplished by placing clean, trimmed vegetables in boiling water or steaming from 2 minutes for carrots and up to 11 minutes for large ears of corn. Heat inactivates enzymes found in fresh […]
Episode Transcription From Washington State University Extension, this is Food Safety in a Minute. Freezing food this summer? From apples to zucchini, find instructions for freezing eighty-eight foods on the National Center for Home Food Preservation website. Following their advice ensures food safety and food quality. Under General Freezing Information on the website, find expert […]
Episode Transcription From Washington State University Extension, welcome to Food Safety in a Minute. Are you thinking about freezing food from your garden this summer? Here are five tipson freezing from the National Center for Home Food Preservation at the University ofGeorgia: This is Susie Craig, thanks for listening to Food Safety in a Minute. […]
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 For Food Safety in a Minute, I’m Susie Craig. Who doesn’t enjoy home prepared pickles and sauerkraut? Both are fermented and cured about 3 weeks. During fermentation, flavors and colors change and acidity of the brine increases. You may also make refrigerator dill pickles, relishes, and fruit pickles with shorter fermentation periods. From […]
Episode Transcription From Washington State University Extension, I’m Susie Craig. Are you fermenting fresh vegetables this summer? Follow these steps keeping food safety in mind. Locate food grade containers. A 1-gallon stone crock holds 5 pounds of fresh vegetables. Stone crocks are ideal, however food-grade plastic and glass containers may be used. If your plastic […]
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 […]