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Category: November 2025

Beyond the Oven – Many Ways to Cook a Turkey

Posted on by Karen Blakeslee

Most home kitchens have one oven. That reduces space for cooking other tasty dishes for holiday meals.

During the holidays, try using another method for cooking the turkey.  Outdoor methods include a grill or smoker, deep fat turkey fryer, and the “Big Green Egg.” Indoor options include an electric roaster, pressure cooker or even the microwave.

Can two turkeys be roasted in one oven? The cooking time is determined by the weight of one bird—not the combined weight. Use the weight of the smaller bird to determine cooking time.  Use a food thermometer to check the internal temperature of the smaller bird first and then check the second bird. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.  Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking two turkeys at the same time make sure there is enough oven space for proper heat circulation.

No matter which method you choose to get your turkey to the table, have a food thermometer handy so you can make sure the turkey has reached the safe minimum internal temperature of 165 °F. Let the turkey stand for 20 minutes before carving.

Learn more about details and timing when using other cooking methods for turkey from the USDA.

Check temperature of turkey

Lead in Food and Cooking Equipment

Posted on by Karen Blakeslee

Ground CinnamonRecent recalls of lead found in ground cinnamon and also in imported cookware have raised health concerns about lead exposure. The Food and Drug Administration (FDA) has recalled several brands of ground cinnamon nationwide. The FDA is also actively working to remove imported cookware from the market that may leach lead into food when used for cooking.

Lead in the environment can be taken up by plants and ingested by animals and enter the food supply. Lead is more common in certain foods and in foods grown in geographical areas with higher levels of environmental lead contamination. In addition, lead used in some types of pottery may leach into foods.

Lead is toxic to humans and can affect people of any age or health status, and there is no known safe level of exposure to lead. Even low levels of lead exposure can cause serious health problems, particularly in children and fetuses. Consuming food with elevated lead levels can contribute to elevated levels of lead in the blood. Children and babies are more susceptible to lead toxicity due to their smaller body size, metabolism, and rapid growth. At low levels, children may not have obvious symptoms but can still experience trouble learning, low IQ, and behavior changes. At higher levels of lead exposure, people may experience fatigue, headache, stomach pain, vomiting, or neurologic changes.

When any recall is issued, the best advise is to stop using the food or equipment. You can try to return it to the vendor for a refund, or throw it away. If you are suspicious of having lead exposure, contact your health care provider.

Storing Food Preservation Equipment

Posted on by Karen Blakeslee
pressure canner
Photo: K-State Research and Extension

For some home canners, the canning season is coming to a close as the last garden produce is harvested. Here are some tips to store canning equipment so it is in good working order for next season.

  1. 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.
  2. 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.
  3. For 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.
  4. 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.
  5. 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.
  6. Refer to the manufacturer usage and care instructions for any other tips to keep your equipment in the best condition.

Now is a good time to inspect empty jars for any chips or breaks. Remove hard water film by soaking them in a vinegar solution of 1 cup vinegar to 1 gallon water.  Store jars upside down to keep clean.

Do not save used canning lids to be reused for more canning projects. The sealing compound is already compromised and the lid may be bent after removing it from the jar. Leftover new lids can be saved. The best recommendation is to use new lids within five years.

Inspect screw bands for any damage or rust. Wash them in hot soapy water. Do not wash screw bands in the dishwasher as that increase onset of rust or corrosion. Dry completely before storing. Remove any damaged screw bands to prevent usage in the next canning season. They can be repurposed for many craft projects!

Check food dehydrators for any food residue. Wash trays in hot soapy water and dry completely before placing them in the dehydrator. Refer to the manufacturer usage and care instructions for more information.

Learn more tips on storing equipment at https://extension.psu.edu/storing-canning-supplies. Resources for replacement parts can be found at https://www.rrc.k-state.edu/preservation/index.html.

Preserving Cauliflower

Posted on by Karen Blakeslee
Pickled Cauliflower
Pickled Cauliflower
Photo: K-State Extension

The calendar says it’s fall and that means cauliflower is in season! This white crunchy vegetable can be preserved to use later in your favorite meals.

Here are some options:

Use frozen cauliflower within 8-12 months for best quality.

There are no recommendations to can cauliflower as a plain vegetable. It would require pressure canning and the end product would not be palatable. It will be mushy, stronger in flavor and likely discolor.

Local Foods Town Hall

Posted on by Karen Blakeslee
Farmers Market
Farmers Market
Photo: Canva.com

Join the Kansas Local Foods quarterly town hall! These virtual events are for anyone in Kansas interested in learning more about local food projects, organizations, and opportunities happening in Kansas.

The town halls are held at 11:00AM the last Wednesday of January, April, July, and October. The next session is scheduled for October 29, 2026.

Register now to receive the Zoom link.

Recordings of past quarterly town halls are also available.

Sign up for the Kansas Local Foods newsletter to stay informed.

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