Turkey is about to become front and center on many holiday tables. Here are some resources to help keep the gift of foodborne illness away from your celebrations.
Stuffing and Food Safety—Whether you call it stuffing, filling or dressing, it requires safe handling and cooking. It is best to cook this tasty side dish outside of the turkey.
Leftovers are either loved or hated. But leftovers can save you meal prep time when you need a meal in a hurry. So what are the options for saving leftovers?
If perishable foods have been left at room temperature (above 40°F) for more than two hours, they should not be saved. Best practice is to refrigerate leftovers within two hours and use or freeze the leftovers within four days time.
Many foods can be frozen for later use. Divide into small portions and package in freezer safe packaging such as freezer bags or plastic containers designated for the freezer. Remove as much air as possible for best results. Thaw frozen foods in the refrigerator or reheat in the microwave for a quick meal.
There are no recommendations to home can leftovers. No safe tested process has ever been developed for this type of canned food. The heat processing can greatly decrease the quality also. As a reminder, there are no safe canning methods for re-canning larger containers of canned food. Learn more at https://nchfp.uga.edu/faqs/miscellaneous-questions/category/faq-canning.
Once again, K-State Research and Extension and the Kansas Department of Agriculture will be offering in-person workshops for Kansas Local Food Producers. See the information below and save the date now for the location and date that fits your schedule. More information and registration will be announced soon.
This conference is for women to gain resources and training for todays farm or ag business. It is a great opportunity to make connections with like minded farm women.
North Dakota State University Extension has just launched two new online courses that are FREE!
Food Preservation 101 – this was developed with a USDA grant and the goal was to create education for the indigenous population. But it is certainly useful for anyone. Course topics include drying, fermenting, water bath canning, pressure canning and freezing. Register and enroll by November 15, 2024. Must be completed by January 15, 2025.
Nourish – this is an online, self-paced course for adults of any age (especially over age 50 and in rural communities). Register and enroll by November 15, 2024 and the course runs in a 3-month cycle. Topics include: the immune system, muscles, pets and your health, cooking, reliable resources, well-being and medications.
It’s not just the raw eggs that cause food safety problems. All kinds of flour are raw and must be baked for safe consumption. Photo: USDA ARS
It is well documented that raw flour has been linked to several foodborne illness outbreaks. This also includes baking mixes, such as cake mix or cookie mix. Anything with raw flour as an ingredient must be baked to be safely consumed.
Social media has circulated another fad called ‘fluffy popcorn’ which uses raw cake mix to flavor popcorn. The instructions say to melt butter and marshmallows on low heat, then add a box of dry cake mix and the popped popcorn, remove from heat and it’s ready to eat. While it may seem the cake mix is being cooked, the temperature of this mixture may not reach 160°F to be safe for consumption.
While this may be a fun snack, it may not be fun if it makes you sick! Raw flour has been linked to E. coli and Salmonella infections which cause diarrhea, stomach pain, nausea, and vomiting. Some infections can become even worse, leading to kidney failure, chronic health problems, and even death. Avoid eating any raw flour product such as cookie batter or even licking the mixing spoon!
For some home canners, the canning season is coming to a close. Here are some tips to store equipment so it is in good working order for next season.
Clean equipment with hot soapy water. Any grease or food residue left behind can lead to bacterial growth or mold growth. Always check small parts of equipment for any leftover food residue.
Hard water can leave a darkened residue, especially on aluminum. Fill the canner with water above that hard water area, add 1 tablespoon cream of tartar to each quart of water and bring it to a boil, covered, until the dark area disappears. Drain out this water and wash with hot, soapy water, rinse and dry completely.
On pressure canners with gaskets, remove rubber gaskets and wash. Check for cracks or brittleness. Check the rubber plug in the lid for cracks or dryness. Both of these items can be replaced.
Check the vent pipe to be sure it is clear. Run a string, small piece of cloth or a pipe cleaner through the hole to clear any food residue.
Now is a good time to check dial gauges for accuracy. Many local Extension offices have the dial gauge testing equipment to test Presto, National, Maid of Honor and Magic Seal brands. We cannot test All American pressure gauges or any other brands of gauges.
Many people learn visually, such as by watching videos. If you have a Presto® pressure canner, they have videos that may help you learn how to use the canners properly and safely. These are from the Presto® Appliances YouTube channel.
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