Three new infographics have been created to help educate consumers on safe home food preservation.
The topics and where they can be found are:
Click on the pictures of each of these to open a larger version to download and use on your social media sites.
Preserve It Fresh, Preserve It Safe!
Meat bone broth is being touted as the “magic elixir of the decade.” While it’s been around for centuries and can warm a cold day, the differences between stock and broth are simmering time and the end use.
Stock is made from meat bones and vegetables, water, and spices. It is cooked for three to four hours and used for gravies, sauces, soups and other dishes. When chilled, it usually gels because of the meat bones.
Broth is also made from meat bones and cooked for a long time, usually 24 hours. It is a stand alone item on menus. Vinegar is also added to help pull minerals out of the bones.
Is it the “magic elixir?” Some health claims include improving joint health, healing wounds quicker, improving the immune system, and rebuilding bones. While it doesn’t hurt to consume broth, it can be a part of a healthful diet.
Learn more at http://bit.ly/1SNC13y.
Learn more at www.extension.iastate.edu/foodsavings/recipes/chicken-broth
Save time, but still make low cost and nutritious meals with a pressure cooker. To use, always read and follow the manufacturer’s directions and cautions for use. Some other good resources include:
As “natural” foods grow in popularity, food manufacturers look for ingredients to fit the “natural” claim.
To prohibit mold growth, the use of cultured dextrose can be used. This sugar powder is fermented. Then it is used in combination with other preservation methods such as modified atmosphere packaging, bioactive packaging and high pressure processing, and bacteriophages.
They can be use a variety of foods such as dairy products, salad dressings, ready-to-eat meals, cured meats, and baked goods.
Source: http://bit.ly/1RhKHA5
One manufacturer of this product is Danisco.
www.danisco.com/product-range/antimicrobials/microgard/
Bell peppers can add a variety of color to many recipes. But they also add different amounts of nutrition. Red, yellow and orange peppers are the ripe versions of the green pepper. Therefore, they cost more. They are all equal in the macronutrients of protein, fat, and carbohydrate.
The differences are found in the vitamin, mineral and phytonutrient content. In the case of vitamin C, green peppers contain 80mg per 3 ounce serving. Yellow peppers have 184mg per serving. The Recommended Daily Allowance is 75-90mg per day so either pepper is a good choice.
Different colors of peppers have different amounts of carotenoids. Red peppers are bursting with beta-carotene. Yellow peppers have very little beta-carotene. Orange peppers have 10 times the amount of lutein and zeaxanthin. Carotenoids are beneficial for eye health.
Bottom line, don’t skimp on peppers and add color to your meals!
Source: Tufts Health & Nutrition Letter, Jan. 2016
Sometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips for Easter eggs.
Learn more about egg safety at www.foodsafety.gov/keep/types/eggs/
Add a pop of green color to meals with Spring peas! Here are some ideas:
Learn more at www.fruitsandveggiesmorematters.org/peas.
Before you know it, county fair time will be here! It is time to recruit volunteers to be judges for the Foods and Food Preservation project. Classes are now scheduled and are open to potential judges, foods leaders and youth. Contact the host county for details and registration.
To help preserve food safely, the K-State Research and Extension food preservation publications have been updated and given and fresh look.
Some of these has some added recipes, new information on canning with steam canners, and more. These will also be produced in Spanish soon.
It is important to stay up-to-date with home food preservation. These publications will help!
Learn more at www.rrc.k-state.edu/preservation/index.html.
Spring is in the air! And gardeners are itching to get their plants in the ground. It’s also time to plan what will be done with the bountiful harvest.
Food preservation classes are now scheduled for the following dates/locations. Contact the host county for details and registration: