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Category: April 2025

Save Money with Egg-less Recipes

Posted on by Karen Blakeslee
eggs
Photo: USDA ARS

The H5N1 Bird Flu (Avian Influenza A) is affecting egg supplies across the country. Currently, there is no person-to-person spread of the virus and public health risk is low.

But the poultry population has been drastically affected, with a loss of over 166 million poultry, leading to shortages of eggs in grocery stores. It has also affect dairy cows in 17 states.

If eggs are in short supply in your area, here are some egg-less meal options from the Partnership for Food Safety Education.

Iowa State University Extension also has tips and tricks in their blog:

Learn more about the current status of Avian Influenza A from the Centers for Disease Control and Prevention (CDC).

The CDC has many tips on prevention and treatment of Avian Influenza A, including safe food preparation.

Webinars for Food Entrepreneurs and More!

Posted on by Karen Blakeslee

The North Central Food Safety Extension Network hosted three webinars recently on topics for food entrepreneurs. But, these topics are relevant to those interested in starting a food business, freeze drying food, or making sourdough.

The recordings of the webinars can be found at:

 

Let the Easter Egg Hunt Begin!

Posted on by Karen Blakeslee
Easter eggs
Dyed Easter Eggs
Photo: USDA Flickr

Sometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips.

  • Dyeing eggs: After hard cooking eggs, dye them and  refrigerate within 2 hours. Use a food-safe coloring.
  • Blowing out eggshells: Use caution when blowing out the contents to hollow out the shell for decorating. Use eggs that have been kept refrigerated and are uncracked. To destroy bacteria that may be present on the surface of the egg, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the contents and use within 2 to 4 days.
  • Hunting Eggs: If hard cooked eggs have been lying on the ground, they can pick up bacteria, especially if the shells are cracked. If the shells crack, bacteria could contaminate the inside. The total time for hiding and hunting eggs should not exceed 2 hours. Refrigerate and use “found” eggs within 7 days of cooking.

Learn more at USDA Shell Eggs from Farm to Table

Getting Started with Home Food Preservation

Posted on by Karen Blakeslee
Pressure canning
Starting with fresh food will give the best quality and flavor after canning. Photo: KSRE

In home canning, botulism illness from Clostridium botulinum bacteria, is rare, but it can happen if unsafe methods and untested recipes are used. Foodborne botulism does not spread from person to person, it comes directly from food. Get started on the path to safe home canned foods with these tips:

  • Learn how to use equipment properly. Practice by canning water to learn how your stovetop works with the canner. Read canner and stove manufacturer instructions.
  • Follow reliable recipes. They will safely guide you through the steps and also tell you how to adjust processing for your elevation.
  • Use the proper canning method for the food being canned. High acid foods can be safely canned in a water bath canner. Low acid foods must be canned in a pressure canner.

Learn more with the resources in Preserve it Fresh, Preserve it Safe.

Get Ready Now for Canning Season!

Posted on by Karen Blakeslee
Older All American Canner. The petcock on the right can be replaced with a weighted gauge. Contact Wisconsin Aluminum Foundry.

Now is the time to get dial gauges tested on pressure canners. Here are some reminders.

Most Extension offices have the Presto Gauge Testing Unit. This can test pressure gauges on the brands Presto, National, Maid of Honor, and Magic Seal.

This testing unit cannot test All American pressure gauges. Newer models of the All American canner have both regulator weights (weighted gauge) and the dial gauge. (See bottom picture.)

Newer All American Canner

The weight is more accurate than the gauge and customers should use the weight in order to determine if they are at the needed pressure. If the weight begins to rock at the desired pressure and the gauge is off by more than 2 psi the company recommends replacing the gauge. The gauge is now used as a reference to know when the unit is at 0 psi and can safely be removed.

Learn more about using pressure canners in the North Central Food Safety Extension Network publication Pressure Can It Right! Tips for Safely Using a Stovetop or Electric Pressure Canner.

Source: https://extension.psu.edu/pressure-canner-dial-gauge-testing

 

Judging Foods and Food Preservation Exhibits at Fairs

Posted on by Karen Blakeslee
Fair judging
Kansas State Fair, Photo: KSRE Flickr

As the weather warms up, plans are being made for local fairs to exhibit many foods and food preservation items.

A three-part series is available on how to judge food and food preservation exhibits at fairs. If you have been a judge or are new to judging, please review all materials so you are up-to-date.

All recordings and information can be found on the Rapid Response Center—Judging at Fairs website. Please contact your local Extension office for more information.

We thank you for being a judge at fairs! This is your opportunity to educate exhibitors and share your knowledge.

Celebrate St. Patrick’s Day with Corned Beef!

Posted on by Karen Blakeslee
Corned beef
Corned Beef
Photo: Canva.com

To start, what does the term “corning” mean? It is a form of dry-curing beef brisket with “corns” of salt. These corns are not actual corn, but refer to the size of the salt crystals.  Originally, this was a way to preserve beef during the winter months and through the season of Lent.

Today, corned beef can be found throughout the year. It is traditionally served with cabbage on St. Patrick’s Day but also as tasty meat for sandwiches.

You can buy corned beef that is ready to cook. It is in a salt brine with spices. Use a long, moist cooking method either in the oven, on top of the stove or a slow cooker. It should be “fork-tender” with an internal temperature of 160°F. It will likely have a pink color after cooking because of the nitrites used in the curing process. Cut into slices against the grain.

Learn more at:

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/corned-beef

https://extension.umn.edu/preserving-and-preparing/prepare-corned-beef

https://blogs.extension.iastate.edu/answerline/2021/03/09/diy-corned-beef/

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University