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Category: 2021

Holiday Food Safety

Posted on by mjsaxton@ksu.edu

There’s a lot going on when it comes to planning, cooking, and cleaning up after a holiday meal. Keep in mind the following four steps to food safety during the upcoming holidays.

Clean:  Wash hands with soap and warm water for 20 seconds before and after handling food. Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water may be used to sanitize washed surfaces and utensils.

Separate: Always use a clean cutting board. Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.

Cook: Use a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food.

Chill: Refrigerate leftovers promptly in shallow small containers, within 2 hours at room temperature.

For more information about safe food handling, view our At-Home Safe Food Handling: It’s in Your Hands publication

By: Ashley Svaty

Tips for Managing Holiday Spending

Posted on by mjsaxton@ksu.edu
  • Pay in cash – By trying to use cash you can keep track of what you are spending and  know what you have left. Some people may keep an envelope of cash or they keep their cash separate so that when they’re done, they’re done.
  • Resist credit card offers – Some stores may offer a discount up-front, but consumers may not realize that they’ll pay more than that in interest if they don’t pay off the bill right away.  Look at what the terms are.  How much are you giving to them in return for this discount.
  • Shop locally – While there may be great deals – and some time savings – found online, buying in your own community not only helps local businesses, but also potentially saves shipping costs. Planning ahead helps you know what items you can buy in your own town.  Delivery times are extending this year.  Because of that, you need to plan ahead and buying local can help with that.
  • Consider what makes you happy – Have a conversation with your family about decreasing the emphasis on gifts and increasing time spent together.  Consider the importance of spending time together, good food and family activities.

By: Brenda Langdon

 

Will My Mum Last?

Posted on by mjsaxton@ksu.edu

One of my favorite parts of fall are the colorful mums that show up in greenhouses and garden centers. They bring a colorful pizzazz to the fall season. We often get asked if these plants will survive the winter. This short YouTube video will answer those questions.

https://kansashealthyyards.org/all-videos/video/will-fall-mums-last-through-the-winter

By: Cassie Homan

Turkey Thawing Guide

Posted on by mjsaxton@ksu.edu

Are you buying a frozen turkey for your holiday meal? Remember to plan ahead to thaw it safely and in time for roasting. The refrigerator is the best choice to safely thaw frozen food. Do not leave it sit on the countertop at room temperature.

Allow about 24 hours for every 4-5 pounds of frozen turkey. It will likely take longer. So for a 12–pound turkey, plan for at least three days thawing time in the refrigerator.

The cold water method can be used in a pinch. Leave the turkey in the wrapper. Submerge it in a clean sink or large container full of cold water. Change the water every 30 minutes and allow about 30 minutes per pound of turkey. Cook immediately.

See How to Safely Thaw a Turkey from the USDA for more information.

Photo credit: USDA

By: Ashley Svaty

Enjoy Simple Holidays

Posted on by mjsaxton@ksu.edu

Retailers want us to be thinking about the holidays. They’re starting to stock holiday merchandise, so it’s a really good time to plan ahead and think how you would like to celebrate this year.

Saving money year-round to prepare for the end-of-year festivities is ideal, but whether that has been done this year or not, it’s not too late.

What you could do is decrease your other spending right now and substitute your holiday spending for that. Try to do this by keeping within the total monthly spending that you have been doing.

Then make a plan.  It’s okay to start by thinking or dreaming big, then, get real.

Take a look at the things you might like to do and then really take a good, hard look at what your resources are. How much money do you want to spend, and how much can you really afford to spend? How much can your budget handle?

Things can be more enjoyable if we keep them simple and focus on the real point of the holidays. Ask yourself: Why are we doing it? What brings us the most pleasure? Those things don’t always cost money.

 

By: Brenda Langdon

Do it ALL in the FALL!

Posted on by mjsaxton@ksu.edu

Come learn how to tidy up your garden for the season! We will cover topics such as garden and flower bed clean up and preparing trees and lawns for the winter season.

Thursday, October 14 at 6:30 p.m.    Smith County Courthouse Meeting Room                                218 S. Grant St.                              Smith Center, KS

 

 

  • New and experienced gardeners are welcome, free to participate but please RSVP to Post Rock Extension, 785-738-3597 by October 7.
  • For more information contact Horticulture Agents: Cassie Homan at choman@ksu.edu or Kelsey Hatesohl at khatesohl@ksu.edu

To register for this free program please fill out the following link or contact your local Extension Office: https://docs.google.com/forms/d/e/1FAIpQLSfPLvY2rZPxoRkD0bHZXJu1mCvmkcEiuuNwX3tqAbBmh2xI-Q/viewform?usp=sf_link

By: Cassie Homan

Dust Off Your Slow Cooker!

Posted on by mjsaxton@ksu.edu

With a little planning, slow cookers can be utilized to ease mealtimes but it is important to keep food safety in mind when using these kitchen tools. Use the following tips when using your slow cooker this fall.

  • Before using your slow cooker, wash your hands, utensils, surfaces, and slow cooker.
  • Do not add frozen food to your slow cooker. If frozen food is used, it may not reach a safe temperature (140ᵒ F) quick enough which may allow harmful bacterial to grow.
  • Thaw food in the refrigerator a day before you cook it in your slow cooker.
  • Set the slow cooker on “high” for the first hour or preheat before placing food in the cooker. Then, lower to meet the recipe recommendations.
  • Do not use the “warm” setting to cook food, only use this setting when holding cooked food prior to serving.
  • The slow cooker should be filled no more than ¾ full. An overly full cooker will heat food too slowly.
  • Put vegetables in the slow cooker first then meat.
  • Do not lift the lid. This will slow the cooking process by reducing the internal temperature by 10-15ᵒ F each time.
  • Check temperatures with a food thermometer before serving. Roasts should check in at 145-160°F, poultry: 165ᵒ F, and soups, stews, and sauces: 165° F.
  • Place leftovers in shallow containers and refrigerate quickly.

By: Ashley Svaty