Transcript [Music] I’m Susie Craig, this is Food Safety in a Minute. Every time you preserve food at home, shop at a farmers’ market or farm stand, or enter a county fair or festival, you are judging or being judged. The National Center for Home Food Preservation offers a 110-page guide titled Judging Home Preserved […]
Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. County fair season offers the perfect opportunity to showcase homemade jellies, but food safety remains a top priority. The National Center for Home Food Preservation recommends using tested recipes, proper processing methods, and clean jars to produce safe, high-quality jellies. Judges […]
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] 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] 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 […]