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 from Washington State University Extension. California has many dry, hot, sunny areas: Perfect to produce sun-dried tomatoes. After sliced tomatoes are placed on large wooden trays, they are often treated with sulfur dioxide. Sulfur dioxide prevents spoilage caused by bacteria or fungi, prevents browning, […]
Transcript [ Music ] Welcome to Food Safety in a Minute. Enjoy adding sun-dried tomatoes to hummus or pasta? The next two weeks, we focus on the food safety behind commercial sun-dried tomatoes. Just picked tomatoes arrive by truck to a dry yard. They are washed, sorted, sliced in half, inspected, and placed in large […]
Transcript [ Music ] From Washington State University Extension, welcome to Food Safety in a Minute. Did you know worldwide dried fruit production from 2023 to 2024 was estimated at 3.36 million metric tons. Next time you’re in a grocery or big box store, take a look at the variety of choices available to you. […]
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] Welcome to Food Safety in a Minute from Washington State University Extension. Are you planning to make apple cider this fall? Remember, food safety is key. The juice must be pasteurized. Unpasteurized juice may contain harmful bacteria such as Salmonella or E. coli O157:H7. Apples don’t need to be perfect, but always wash […]