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Preserving Tomatoes after a Fall Frost or Freeze

Posted on by Karen Blakeslee

Tomato plants may still produce fresh tomatoes into the Fall season. But, if the tomato vine is dead or killed by a frost or freeze, those tomatoes are not safe for canning. The pH, or acidity, changes in this situation to increase the pH above 4.6. Therefore, the safest choice to preserve these affected tomatoes is by freezing or dehydrating.

Unripe, or green, tomatoes can be preserved just like ripe tomatoes. So when canning them they still require acidification. Here are some ideas to can green tomatoes.

Tomatoes

Learn more about pre-frost tomato harvest at https://www.johnson.k-state.edu/programs/lawn-garden/agent-articles-faqs-and-resources/agent-articles/vegetables/Pre-Frost-Harvest.html.

Choosing Pectin for Jam and Jelly

Posted on by Karen Blakeslee
Photo: KSRE

When making jellied fruit products, pectin is a key ingredient so the product will gel.  Some fruits do not need added pectin, but some do.  Recipes are made using dry or liquid pectin.  These types of pectin are not interchangeable.

Pectins are a group or pectic polysaccharides, or long-chain carbohydrate molecules.  They contain chains of esterified galcturonic chains that have different binding sites in a liquid form versus the dry form of pectin.  Therefore, how the gelling process works when using liquid versus dry pectin is very different.  Liquid pectin is not rehydrated dry pectin.  The acid content of liquid and dry pectin is also different which changes gelling properties.

Again, one cannot be substituted for the other.  Use the pectin the recipe requires for best results.

Source: Dr. Elizabeth Andress, Professor Emeritus, Univ. of Georgia Extension

 

Pasteurized Eggs

Posted on by Karen Blakeslee
eggs
Source: Egg Products and Food Safety—USDA
Photo: USDA ARS

Pasteurized shell eggs are available in some grocery stores. They are gently heated in the shell with a warm water bath at a controlled time and temperature to destroy potential bacteria inside the egg. It does not actually cook the egg. Another method is using radio frequency (RF) waves to heat the eggs. These are beneficial to reduce the risks of foodborne illness primarily from Salmonella.

Egg products are eggs removed from the shells, including whole eggs, whites, yolks, or egg blends that may have other non-egg ingredients. These are also pasteurized for safety as required by the USDA. The pasteurization process heats them rapidly but does not cook the eggs or affect the color, flavor, nutritional value, or use. Egg products have been around since the late 1800s with dried eggs. The first frozen whole egg product was made in 1903. Frozen egg substitutes were developed in 1973.

Dried eggs are also pasteurized then reconstituted with water when ready to use. Dried egg whites are a good substitute for recipes that call for raw egg whites that are not cooked.

All liquid egg products and reconstituted dried eggs must be refrigerated for safety.

 

Eat Healthy, Be Active Community Workshops

Posted on by Karen Blakeslee

Looking for a curriculum to teach healthy lifestyles and physical activity? The U.S. Department of Healthy and Human Services has developed six 1-hour workshops to help. The materials are available in English and Spanish.

The workshops include learning about healthy food choices, eating healthy on a budget, tips to lose weight, physical activity and more. Each section has an instructor guide and teaching videos.

The materials can be downloaded from https://bit.ly/37jsRaJ or you can order free copies at https://epublication.fda.gov/epub/, click the catalog button, then click these filters: Nutrition > Health educators > Orderable Hardcopies > Apply, and scroll down to Eat Healthy, Be Active Community Workshops.

The recording of the eXtension webinar describing this program is at https://bit.ly/2zu8D1K.

Using Yellow Split Peas

Posted on by Karen Blakeslee

Yellow split peas are pulses which are the edible dried seed of legume crops. The word “pulse” comes from the Latin word “puls” which means thick soup or potage. Beside split peas, pulses also include dry beans, lentils, and chickpeas and have virtually no fat content. They are, however, high in fiber, protein and complex carbohydrates.

For those on gluten free diets, pulses are beneficial. Many products are now made with pulse foods such as yellow and green pea flour. For diabetics, pulses are beneficial for blood glucose management and have a lower glycemic index. For vegetarians, pulses have eight essential amino acids which offers beneficial protein quality.

Split peas are easy to prepare. No overnight soaking is needed. Heat two cups water for each cup of dry split peas. Simmer for 30 minutes to desired tenderness. Add them to chili, spaghetti sauce, soup, salsa, hummus or in many other dishes.

Sources:

https://bit.ly/2zGS2EI

https://bit.ly/2RDXsqY

https://northernpulse.com/recipes

http://foodhero.org/recipes/categories/141

 

New Physical Activity Guidelines for Americans

Posted on by Karen Blakeslee

The second edition of the Physical Activity Guidelines for Americans has been released by the U.S. Department of Health and Human Services. So what’s new in this edition?

Since 2008, new knowledge has been gained on the proven benefits of physical activity for all ages and populations. New information on physical activity benefits include:

  • Health benefits in relation to brain health, fall-related injuries, and cancer.
  • Benefits for sleep, how people feel and how people function.
  • How sedentary behaviors affect overall health.
  • Guidelines for children ages 3 through 5 years.
  • Tested strategies to get people more active.

These guidelines will be incorporated into the Walk Kansas program for 2019.

https://health.gov/paguidelines/second-edition/

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