Tag: You Asked It!

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

You Asked It!

The May issue of You Asked It! is now available here or by clicking any of the articles below.  Karen Blakeslee from the Rapid Response Center develops You Asked It! each month to keep readers up to date on current food related topics.

By:  Ashley Svaty

You Asked It!




Karen Blakeslee with Kansas State University Rapid Response
Center develops this monthly newsletter based on questions
received, current food safety issues, or information based on
the time of year. Check out the March You Asked It!! articles
which covers the following topics:

– Sugary Beverage Consumption
– National Nutrition Month®
– What Does “FDA Approved” Mean?
– Food Safety Communication Resources
– Changing Food Safety Behaviors
– Safe and Healthy Food Pantries
– Eat Out without Pigging Out!
– What is Corned Beef?
– Go Green!
– New Jars from Ball®

By:  Ashley Svaty

December You Asked It!

Below are the article topics featured in the latest issue of You Asked It!  Full articles can be accessed at http://bit.ly/2fEphM6.

  • It’s Cookie Time!
  • Clean the Fridge for the Holidays
  • An Egg a Day May Reduce Risk of Strokesdecember-you-asked-it
  • Preserving Horseradish
  • It’s Citrus Season!
  • Life Before the Food and Drug Administration
  • Blood Spots in Eggs
  • Sweet Potato vs. Yam
  • After the Hunt: Preserving Venison
  • Storing Holiday Leftovers

By:  Ashley Svaty

Fighting Colds and Flu (As seen in You Asked It!)

Ashley Svaty Nutrition, Food Safety and Health Agent
Ashley Svaty
Nutrition, Food Safety
and Health Agent

With reports of the flu already affecting people, it is time to do what you can to protect yourself from colds and flu. Here are some tips:

  1. Get a flu shot. While no flu vaccine is 100% effective, it does reduce your risk flu-related hospitalization.
  2. Eat more fruits and vegetables. Five servings a day gives you many antioxidants, vitamins and minerals to boost your immune system. Fresh, frozen or canned varieties are all beneficial.
  3. Get up and walk! Even a brisk 20 minute walk in cold weather every day can reduce cold and flu symptoms.
  4. Vitamin E builds the immune system. It can help the body’s response to the flu vaccine and risks of upper respiratory infections.
  5. Consume foods rich in zinc which are found in meats and poultry, legumes, whole grains and nuts plus fortified cereals. Don’t overdo it as too much can be harmful.
  6. Lose weight. A reduction in weight can improve the immune response. Always follow your doctor’s recommendations for best results.
  7. Drink fluids. Water, or even green tea, is beneficial to reduce inflammation.
  8. Wash your hands. This cannot be emphasized enough. Wash frequently and avoid rubbing your eyes and nose with dirty hands.
  9. Sleep cures many things. Research has shown a link between a brain-specific protein and sleep that can fight flu symptoms.
  10. Know your body. When you feel tired and run down, that stresses your immune system and increases your chance of illness.

What about vitamin C? While many think taking a lot of vitamin C can keep illness away, the science does not back this up. Vitamin C supplements will not prevent you from getting a cold, but might shorten the duration of illness.

If you are ill, stay home. This will help reduce the spread of colds and flu. For more information on influenza, see www.cdc.gov/flu/index.htm and for colds, see www.cdc.gov/Features/Rhinoviruses/index.html

Source: Tufts Health & Nutrition Letter, October 2016

By:  Ashley Svaty

Is It Safe to Re-can Already Canned Food?

People often think that they can save money by buying larger containers of canned food, transferring the contents (or leftovers from the first use) to smaller jars and re-processing it. Others wonder if this is a way to save leftovers from any size can for a longer time than they will keep in the refrigerator.is-it-safe-to-can

There are three main problems with doing this:

  1. There are no safe tested process to do this. The way heat goes through a jar of already canned food is different than fresh food. The food will become very soft and compact more. This could lead to underprocessing and spoilage.
  2. There is no cost savings in re-canning foods.
  3. The food quality will be greatly reduced. Nutrients will be lost and more textural changes will occur.

Bottom line, do not plan to re-can any food.

Source: http://nchfp.uga.edu/questions/FAQ_canning.html#32 This article is taken from the latest issue of You Asked It!

By:  Ashley Svaty