Tag: You Asked It!

You Asked It!

The June issue of You Asked It! is now available.  Featured in this issue you will find timely topics regarding:

  • Eating Out by the Numbers
  • CFSAN Resources for You!
  • New Food Preservation Resources
  • Using Natural Pectin in Fruit Pie
  • Food Safety for Moms-to-Be
  • Preserve Smart App
  • Summer Ag Adventure Challenge
  • How to make Cherry Raisins
  • Canning in Half-Gallon Jars
  • Beyond the Trash Can

Access the June issue here.

By:  Ashley Svaty

April You Asked It!

In the latest issue of You Asked It! you will find articles on the following topics:

 Freeze-Dried Foods

  • Private Water Well Information
  • Spring Break Food Safety
  • How to Store Honey
  • Long-Term Health Effects of Foodborne Illness
  • Food Preservation Classes Scheduled
  • Explore the NORS Dashboard
  • Keep the Egg Hunt Safe!
  • Add Crunch with Celery!
  • New Items for Food Preservation

 Click here to access the April Issue of You Asked It!

 By:  Ashley Svaty

You Asked It!

The following topics are discussed in full in the March issue of You Asked It! The E-newsletter can be accessed here.

  • What is the Keto Diet?
  • Using Pyrex® in Pressure Cookers
  • Homemade Play Dough Safety
  • Incubator Kitchens for Food Businesses
  • Walnut Syrup and Birch Syrup
  • Science and Our Food Supply Curriculum
  • Keep the Beat™ Recipes
  • Home Baking Association Educator Award
  • Kansas Nutrition Council Conference
  • 2018 Urban Food Systems Symposium

By:  Ashley Svaty

You Asked It!

The January You Asked It! newsletter is now available and can be accessed here. The following article topics are featured in this issue:

  • Kicking Old Habits in the New Year!
  • What is a Fruit Shrub?
  • Using Expired Yeast for Bread
  • Skimming the Fat
  • Rainbow Color in Meat
  • Cooking Slow in a Fast-Paced World
  • Why is Vanilla so Expensive?
  • Increase in Fast Food Restaurants
  • What is Sous Vide Cooking?
  • What is Parched Corn?

By:  Ashley Svaty

Canning Previously Frozen Tomatoes

So you saved your tomato crop in the freezer. Can those frozen tomatoes be canned?

It is not recommended to can tomatoes that froze on the vine. This is because the acid content changes too much making them unsafe for canning. But tomatoes harvested prior to a fall freeze, then frozen, do not change in acidity. What does change is their texture and how they measure.

The best choice for canning previously frozen tomatoes is to make a well cooked product such as a stewed or crushed tomato product, or made into tomato juice or sauce.

It is not recommended to can them whole or quartered. They will pack into the jars differently, absorb moisture differently, and the heat transfers through the jars differently. This could lead to underprocessing and spoilage. Tomato canning recipes are based on fresh tomatoes.

Source: University of Georgia

From the December issue of You Asked It!  To access the full issue please click here

By:  Ashley Svaty

You Asked It!

Karen Blakeslee from the K-State Rapid Response Center publishes this newsletter each month and bases articles on questions received, current food safety issues, or timely information. The topics found in the current issue are found below and the entire November You Asked It! E-Newsletter can be found here.

  • Cooking Dry Beans Safely
  • Adding Lavender to Food
  • Cooking Class and Baking Class for Kids
  • Myths about the Alkaline Diet
  • Freezing Yeast Dough
  • Tips & Trick for Dental Health
  • Low Oxalate Spinach
  • The Holidays!
  • What is Saccharomyces cerevisiae?

By:  Ashley Svaty

July You Asked It!

You Asked It! is a monthly newsletter published each month by the K-State Research and Extension Rapid Response Center. News articles are based on questions received, current food safety issues, or information based on the time of year. Topics featured in the July newsletter include:

  • Salmonella Linked to Backyard Poultry Flocks
  • Food Judge’s Training Tools
  • Most Efficient Appliances for 2017
  • Food Safety Kansas
  • New Recipe Cards from Ball®
  • Fire Up the Grill for Vegetables!
  • Making Pickled Eggs at Home
  • The Story Behind the Fruit Cobbler
  • Making Jam & Jelly with Frozen Fruit
  • How Old are Your Spices?

Enjoy the July newsletter here http://enewsletters.k-state.edu/youaskedit/category/july-2017/.

By:  Ashley Svaty

June You Asked It!

Interested in any of the following topics? Click on them to find out more or follow this link for the entire June 2017 You Asked It developed by Karen Blakeslee from the K-State Research and Extension Rapid Response Center.

Are All Fruits High in Acid?
National Festival of Breads
Rhubarb and Asparagus After a Frost
USDA to Relax School Meal Mandates
The Scoop on Kitchen Sponges
New Way to Pasteurize Eggs
Flour Recall in Canada
National Kitchen Klutzes of America Day
Color Changes in Red Meat
Grill with the Right Tools!

By:  Ashley Svaty