You Asked It! – News from the Rapid Response Center

Get Ready for Canning Season!

Posted on May 30, 2025 by Karen Blakeslee

Gardens are growing and more will be planted. Now is the time to prepare for preserving your harvest. It starts with equipment and recipes.

Jams and jellies, pickles, many fruits and most tomato products can be safely canned in a water bath canner. This is a large stock pot with a lid and a rack to keep the jars off the bottom of the pot. The pot must be tall enough so when jars are added the water covers the top of the jars by 1-2 inches. Learn more about water bath canning and also steam canning in the How-to Guide to Water Bath Canning and Steam Canning. It is also in Spanish.

Pressure canning is required for all plain vegetables and meats. There are no instructions to water bath these foods. Stovetop pressure canners are the standard and if you have dial gauge canner from Presto, National, Maid of Honor, or Magic Seal, many Extension offices can test the gauge for accuracy. We do not test All American canner gauges. Learn more about pressure canning in the How-to Guide to Pressure Canning. It is also in Spanish.

Use recipes that have been researched. The testing and research behind these recipes will get you on the right path to success. If you have your own favorite recipe, eat it fresh or freeze it for later use. More information on canning, freezing and dehydrating can be found on the Preserve it Fresh, Preserve it Safe website.

5% Acidity Vinegar—The Standard for Pickling

Posted on May 30, 2025 by Karen Blakeslee

For pickling, the recommended vinegar to use is one with 5% acidity. This is also known as 50 grain vinegar. While most vinegars are at 5% acidity, some are not. Therefore, shop wisely and read the label. The percentage may be on the front of the label or in the ingredient statement.

Typical distilled white vinegar and apple cider vinegar has 5% acidity, but it depends on the brand. There are some alternative vinegars, such as a “pickling vinegar base” which is only 2.5% acidity. There are no pickle recipes developed for this type of vinegar for canning, but it could be used in a refrigerator pickle. Do not use “cleaning” vinegars as they are too high in acidity.

Learn more about different vinegars from Penn State Extension.

Preserving Food for Alpha Gal Allergy

Posted on May 30, 2025 by Karen Blakeslee

As we start spending more time outdoors, the chances of getting bit by a tick increase. If that tick is a Lone Star Tick, it can lead to Alpha Gal Syndrome. The most significant result is an allergy to all red meat and meat by-products.

As with any food allergy, sensitivity or intolerance, grocery shopping can be a challenge. So what about home food preservation?

Obviously, red meat is not an option so canning meat or meat broth is not an option. Chicken

If making jam and jelly, commercial pectin is not made with any gelatin or other meat ingredients. Commercial pectin is made from citrus fruit peel or apple pomace. It also usually contains dextrose and citric acid. Always read package labels.

Pectin is naturally present in many fruits such as apples, plums, gooseberries, and cranberries. There are jam or fruit butter recipes that do not need pectin as the product thickens when cooked slowly. Search for these recipes and more from the National Center for Home Food Preservation.

Temporary Food Stand Guidelines

Posted on May 30, 2025 by Karen Blakeslee

Fair season is almost here! Here are some reminders from the Kansas Department of Agriculture for serving food safely in licensed food stands.

Food prepared in private homes may not be used or offered.
All equipment needed for the intended operation must be on hand.
Food contact surfaces must be protected from contamination by consumers.
There must be separate areas for taking money and preparing food.
Dishwashing must include washing, rinsing and sanitizing equipment.
A handwashing facility must be available with hot/warm water, soap, and paper towels.
Only one raw, potentially hazardous food that requires onsite preparation or cooking can be made or served.

For 4-H food stands, see https://bookstore.ksre.ksu.edu/pubs/MF3472.pdf

For more information, go to www.ksre.k-state.edu/foodsafety/topics/4h.html.

Plan for Harvest Meals Now!

Posted on May 30, 2025 by Karen Blakeslee

Combines will soon be rolling across Kansas for wheat harvest! Part of this event is feeding the people working hard to harvest the wheat in a timely and safe manner. So start planning now for meals in the field!

Many foods can be prepared and frozen for easy preparation. Use freezer-safe containers for best results. Pack foods in the amounts you plan to use and reduce leftovers. Foil baking pans covered with heavy aluminum foil work well for casseroles. Freezer reclosable bags and rigid plastic freezer containers are best for baked goods or frozen fruit.

Plan now to transport food. Keep cold foods cold, below 40°F, and hot foods hot, above 140°F. Use ice chests with plenty of ice for cold foods and beverages. For hot foods, there are many insulated options to use, or equipment that can plug into your vehicle. A simple option is wrapping the hot dish is several large towels inside an insulated carrier.

Remember the four steps to food safety, even in the middle of wheat harvest:

Wash your hands – bring soap and wet wash rags to clean dirty hands.
Keep hot foods hot – keep hot food above 140°F.
Keep cold foods cold – keep cold food below 40°F.
Separate raw foods from ready-to-eat foods – this helps prevent cross contamination.

Keep meals simple and easy to grab-and-go. Have a great and safe wheat harvest.

Kansas 4-H Wheat Expo

Posted on May 30, 2025 by Karen Blakeslee

The annual Kansas 4-H/FFA Wheat Expo will be held on August 7, 2025 in South Hutchinson. This is a great event to celebrate all things wheat grown in Kansas.

There are several competitions to participate in, including baked yeast rolls, cookies and muffins. Other competitions include photography, educational posters and cleaned wheat. Cloverbud members are welcome to participate!

Learn more on the Wheat Expo website. Registration is coming soon!

How Much Caffeine Do You Consume?

Posted on May 30, 2025 by Karen Blakeslee

A hot cup of coffee helps to power through your to-do-list!
Photo: Alice Henneman

Some of us need that daily caffeine boost to get us going! But do you really know how much caffeine you consume each day?

The International Food Information Council has an online Caffeine Calculator to help you out. Safe consumption for healthy adults is up to 400 mg/day. For example, two 8 oz cups of coffee has 192mg of caffeine.

Healthy pregnant lactating women can consume low to moderate amounts, about 300 mg/day or less. Caffeine values in this tool are based on the USDA Food Data Central Database.

Learn more information from Boost Your Caffeine Confidence.

Selling Food Direct to Consumers in Kansas

Posted on May 30, 2025 by Karen Blakeslee

Farmers market season is in full swing! The K-State Research and Extension publication “Foods Sold Directly to Consumers in Kansas: Regulations and Food Safety Best Practices” is available to help guide farmers markets and vendors.

This publication is now available in Espanõl “Alimentos vendidos directamente a los consumidores en Kansas: Regulaciones y mejores prácticas para la inocuidad alimentaria.”

Besides food, this publication also includes guidance to selling live plants, animal feed, pet treats, offering samples and demonstrations, selling items as a fundraiser and so much more!

Food Allergy Awareness Week is May 11-17

Posted on April 28, 2025 by Karen Blakeslee

Chances are you know someone who has food allergies, including yourself. In fact, 53% of Americans have either a food allergy, food intolerance, and/or food sensitivity. This is significant and cannot be ignored.

The top nine food allergens, that are required to be declared on food packaging, include milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish, and sesame. Nuts, seafood and shellfish are the most frequently reported food allergens. With these, specific species must be declared. For example, tree nuts must be declared as almonds, pecans, walnuts, etc. The same is true for the seafood and shellfish.

Accurate food labels are critically important. In a survey conducted by the International Food Information Council (IFIC), it found 67% of those surveyed said they trusted allergen labeling. The nine major food allergens must be declared within the ingredient statement or separately below the ingredient statement.

Some food manufacturers voluntarily add a “May Contain” statement. This is done because they may not be able to completely eliminate a food allergen during manufacturing.

Food Allergy Awareness Week, sponsored by the Food Allergy Research and Education organization, is emphasizing workplace education to help bring awareness to this important health issue.

Learn more about food allergens and management from the IFIC Food Allergens Toolkit.

NDSU Field to Fork Webinar – Food Preservation Toolkit

Posted on April 28, 2025 by Karen Blakeslee

The North Dakota State University Field to Fork webinar series has two more webinars scheduled for the 2025 season. Here are the dates and topics:

April 30 – Food Preservation Toolkit, Karen Blakeslee, Kansas State University Extension associate
May 7 – Healthy Soil, Healthy Food, Carlos Pires, NDSU Extension soil health specialist and assistant professor

To view other webinars in this series and to register for these final events, go to the North Dakota State University Field to Fork website.

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