The June issue of You Asked It! is now available. Featured in this issue you will find timely topics regarding:
By: Ashley Svaty
In the latest issue of You Asked It! you will find articles on the following topics:
To access this newsletter please click here
By: Ashley Svaty
In the latest issue of You Asked It! you will find articles on the following topics:
Freeze-Dried Foods
Click here to access the April Issue of You Asked It!
By: Ashley Svaty
The following topics are discussed in full in the March issue of You Asked It! The E-newsletter can be accessed here.
By: Ashley Svaty
The January You Asked It! newsletter is now available and can be accessed here. The following article topics are featured in this issue:
By: Ashley Svaty
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
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.
By: Ashley Svaty
