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Author: Ashley Goudey

Food Preservation Publications are Available at Your Local Extension Office and Online

Posted on by Ashley Goudey
Ashley Goudey Nutrition, Food Safety and Health Agent agoudey@ksu.edu
Ashley Goudey
Nutrition, Food Safety and Health Agent
agoudey@ksu.edu

Your gardens will soon be filled with fresh fruits and vegetables but before you begin preserving make sure you are ready! Updated publications with safe and tested preservation recipes can be found

at your local extension office. Publications are available for canning produce such as apples, cherries, sweet corn, cucumbers, peaches, beans, tomatoes, strawberries, peppers, and vegetables! If you are interested in canning a food that you don’t have a recipe for, just contact us and we are happy to find you a safe and trusted preservation recipe!

Trusted recipe resources include:

http://www.rrc.k-state.edu/preservation/recipes.html

http://nchfp.uga.edu/

By:  Ashley Goudey

Pressure Gauge Check Dates

Posted on by Ashley Goudey

New dates have been added to the pressure gauge testing schedule.  Please drop off your gauge at least one day before the date listed for each county and we will test your gauge and make recommendations if needed.  It is recommended to have your pressure gauge tested each year before you begin canning your harvest! Contact Ashley at agoudey@ksu.edu or (785) 524-4432.

Pressure Guage - Schedule

Mankato office: August 9th

Lincoln office: August 11th

Beloit office: August 17th

Osborne office: August 15th

Smith Center office: August 16th

By:  Ashley Goudey

You Asked It

Posted on by Ashley Goudey

The July Issue of You Asked It! is now available at http://enewsletters.k-tate.edu/youaskedit/category/july-2016/

Topics include:

  • New Food Preservation Videos
  • Are Pesticide Residues a Risk?
  • ..Kalettes!
  • Mason Jar Lid Pies
  • New Ball® Blue Book
  • Flavored Vinegar
  • Floating Fruit in Jam
  • Can Epsom Salt be Added to Jelly or Jam?
  • What is Mechanically Tenderized Beef?

By:  Ashley Goudey

Add Some Red, White, and Blue to Your Plate

Posted on by Ashley Goudey

Raspberries, grapes, blueberries, cherries, strawberries, watermelon, cauliflower, white peaches, blackberries, plums, the list goes on and on!  Add Red White & bluesome patriotic color and nutrients to your 4th of July Celebrations with red, white, and blue fruits and vegetables.

http://www.fruitsandveggiesmorematters.org/fruit-and-veggie-color-list

photo source: Driscoll’s http://bit.ly/1v9ka7x

By:  Ashley Goudey

Farmers Market Information

Posted on by Ashley Goudey

Farmers Market

K-State Research and Extension has recently updated the Food Safety for Kansas Farmers Market Vendors: Regulations and Best Practices publication. This publication discusses which foods are or are not to be sold at farmers markets, if labeling is required, food safety regulations, licensing, and much more.

If you are interested in selling at a local farmers market or if you make purchases from a farmers market, you are encouraged to read this updated publication.

The publication can be accessed at http://www.bookstore.ksre.ksu.edu/pubs/MF3138.pdf.

-Ashley Goudey

You Asked It!

Posted on by Ashley Goudey

You Asked It! is a monthly newsletter that contains articles based on questions received, current food safety issues, or information based on the time of year developed by the Rapid Response Center.

In the June edition you will find articles on:

  • Celebrate Summer with a Picnic!
  • Food Preservation Classes in June
  • USDA Complete Guide to Home Canning
  • Put It Up! Curriculum
  • Commercial Jerky Recall
  • Safe Convenience Food Preparation
  • Safe WATCH
  • Xylitol and Your Dog
  • Eliminating the Gray
  • KDA Egg Grading Workshops

Access You Asked It! here:http://www.rrc.k-state.edu/newsletter/index.html

– Ashley Goudey

Sun Tea Safety

Posted on by Ashley Goudey

Think twice before you brew your sun tea. Using the sun as a method to brewing tea is highly discouraged. The sun tea will not get hotter than 130°F, which is not hot enough to kill bacteria. The CDC recommends the following when making tea:

  • Brew tea bags at 195°F for 3-5 minutes.
  • Brew only enough tea that can be consumed in a few hours.
  • Wash, rinse, and sanitize tea-making equipment regularly.

View the full article at http://bit.ly/1sCmrgX

-Ashley Goudey