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 […]
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 […]
Episode Transcription Happy Holidays from Food Safety in a Minute. December has lots of holidays and observances including National Cookie Day. Our episodes this month focus on special observances, food safety, and reducing food waste. Waste not, want not is our motto. “If you never waste anything, you will have it when you need it.” […]
Episode Transcription Welcome to Food Safety in a Minute. Thinking about making food gifts for the holidays? Many Americans are at high risk for foodborne illness. Recipes for food gifts found online may or may not be safe. How do you know? Search for Cottage Food Operations in Washington State. Though you aren’t selling your […]
Episode Transcription From Washington State University Extension, this is Food Safety in a Minute. During the holidays, we often prepare special foods, including seafood. It’s important to serve food to family and friends with food safety in mind. Here are five key food safety practices for seafood: This is Susie Craig for Food Safety in […]
Episode Transcription This is Susie Craig from Food Safety in a Minute. Does your family make homemade eggnog? Traditional recipes often call for uncooked eggs. Eggs may be contaminated with bacteria causing a foodborne illness. There are several choices for pathogen free eggnog. This is Susie Craig from Food Safety in a Minute. ↑ Back […]