Fruits, acidified tomatoes, pickled products, and fruit spreads may be processed safely in a boiling-water bath.

In the interest of food safety, vegetables must be processed in a pressure canner. Pressure for processing ranges between 5 pounds pressure to 15 pounds pressure, depending on the type of canner and food being processed. Processing time varies according to specific vegetable and size container.

Dietary fiber is the part of plants that humans cannot digest. Although fiber was once thought to be a very simple constituent of food, it is now divided into two types – soluble and insoluble.

For the best in frozen fruits: Choose fruits of top quality to freeze. Wash fruit in cold running water. If submerged in cold water, lift carefully from water. Drain thoroughly in wire basket. Do not let fruit stand in water.

How to freeze veggies: Choose vegetables of top quality to freeze. Frozen vegetables are no better than the initial product. Wash vegetables in cold running water. If submerged in cold water, lift carefully from water. Drain thoroughly in wire basket.

Choosing herbs and spices to go with foods. Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram, oregano, parsley, rosemary, thyme.

Use the double hand wash method to reduce disease-causing (pathogenic) organisms on hands. The steps include: Wet hands under hot, flowing water (100° F to 120° F, 2 gallons per minute). Apply sufficient soap to develop a good lather. (Refrain from using antibacterial soaps.)

When storing foods in your refrigerator, use foil, plastic bags and wraps, or airtight containers. Clean refrigerators regularly to reduce food odors. Remove spoiled foods immediately so decay cannot pass to other foods.

Foodborne illness can be the result of biological, chemical, or physical hazards.  Chemical hazards (for example, pesticides, food additives, or environmental contaminants, such as lead or mercury) often receive considerable public attention. 

Foodborne Illness: Are You at Risk? When you experience diarrhea, vomiting, an upset stomach, fever or stomach cramps, you may think you have the flu.  But the real culprit may be harmful microorganisms called pathogens in the food you ate a few hours, a week, or even a month ago.

All poultry, including turkey, is highly perishable.  To ensure a safe product, proper handling and storage are important.  Buy poultry only from freezer, refrigerator or chill cases.  What are recommended ways of handling turkey?  Let’s consider some questions frequently asked about preparing, cooking and keeping turkeys.

Despite its bad reputation, some fat is needed in our diet.  Fats serve many functions in the body.  In addition to providing more than twice the energy supplied by carbohydrates and proteins and supplying essential fatty acids, fats serve as carriers for fat-soluble vitamins (A, D, E and K) and as parts of cell membranes.

Cholesterol is a waxy, fat-like substance found in cells of humans and animals.  It can come from the foods we eat, but the body also makes cholesterol.  Although we often hear about ways to reduce blood cholesterol levels, cholesterol is one of many chemicals created and used by the body. 

Since the late 1980’s we have been teaching that open kettle canning is no longer safe. Open kettle canning involves heating the food to boiling, pouring it into the jars, applying lids, and allowing the heat of the jar to cause the lid to seal. Many years ago, it was commonly used for pickles, jams and jellies, and sometimes used for tomatoes and applesauce.

These short but safe time limits will help keep refrigerated food held at 40°F or below from spoiling or becoming dangerous. Purchase the product before “sell-by” or expiration dates...

Use good sanitation and good personal hygiene when preparing food. Use special care with high protein, moist, and low-acid foods.

Foodborne illness is never pleasant, but it can be especially devastating for anyone with a weakened immune system. Special precautions should be taken to protect anyone who is susceptible to foodborne illness.

Although spices and herbs have been used since ancient times, they are playing a new and important role in modern food preparation.  They not only add unique flavors to our food, but contribute color and variety as well.  Certain spices and herbs used alone, or in blends, can replace or reduce salt and sugar in foods.

Bacteria that cause foodborne illness multiply rapidly on food kept at room temperature for more than 2 hours. Do not rely on the appearance or odor to determine if the food is safe. This guide tells you how long food stays cold when the power goes off to help you decide what to salvage and what to discard.

Eating a variety of fresh fruits and vegetables is healthy and adds color, texture and flavor to our diet.  Recent illnesses have been traced to eating raw fruits and vegetables containing harmful disease-causing microorganisms.