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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/

 

FDA Bans FD&C Red No. 3

Posted on by Karen Blakeslee
red dye
Photo: Canva.com

As announced on January 15, 2025, the Food and Drug Administration is banning the use of FD&C Red No. 3 in any food product or drugs that are ingested. What foods does this affect? Any food or ingested drug that has a bright, cherry-red color. Food examples include candy, cakes and cupcakes, cookies, frozen desserts, and frosting or icings.

Two studies have shown cancer in laboratory male rats when exposed to high levels of FD&C Red No. 3 due to a rat specific hormonal mechanism. There are no scientific studies that have shown the relationship of consuming FD&C No. 3 causing cancer in humans or other animals. According to the Delaney Clause, if any food additive or color additive is proven to induce cancer in humans or animals, it cannot be used.

Manufacturers using FD&C Red No. 3 must reformulate their products by January 15, 2027 or January 18, 2028 based on sales. Imported foods into the U.S. must comply with FDA regulations and not contain this ingredient. Examples of colors to replace FD&C Red No. 3 may include red beet extract or paprika extract.

Sources:

https://www.fda.gov/food/hfp-constituent-updates/fda-revoke-authorization-use-red-no-3-food-and-ingested-drugs

https://www.fda.gov/industry/color-additives/fdc-red-no-3

https://www.federalregister.gov/documents/2025/01/16/2025-00830/color-additive-petition-from-center-for-science-in-the-public-interest-et-al-request-to-revoke-color

What is Norovirus?

Posted on by Karen Blakeslee
Wash your hands
Wash your hands often for 20 seconds.

Besides the flu, COVID, and RSV illnesses occurring this time of year, there has been an increase in Norovirus across the country. The typical peak season is December to March.

Norovirus is very contagious and causes vomiting and diarrhea. Some may call it the “stomach flu” or “stomach bug.” But it is not related to the flu. It is the leading cause of vomiting and diarrhea, and foodborne illness. People of all ages can get infected. Norovirus causes about half of the all outbreaks of food-related illness.

One of the simplest prevention measures is proper and frequent handwashing. Clean and disinfect contaminated surfaces. Wash laundry in hot water if possible. Stay home to prevent the spread to others. Most people will recover in 1 to 3 days. There is no medication to treat Norovirus.

Be sure to drink plenty of liquids to reduce dehydration. If dehydration becomes severe, seek medical care.

Source: https://www.cdc.gov/norovirus/index.html

FDA Proposes Front-of-Pack Labeling

Posted on by Karen Blakeslee

The Food and Drug Administration has proposed a new addition to food products by adding nutrition information on the front of packages. The goal is to give consumers “at-a-glance” information when choosing foods. It will only give information for saturated fat, sodium, and added sugar. It will also show the amounts as high, medium or low in value.

Current federal dietary recommendations advise U.S. consumers to limit these three nutrients to achieve a nutrient-dense diet within calorie limits. This proposal is currently in the comment phase to get more information from contributors.

The proposed FOP nutrition label, also referred to as the “Nutrition Info box,” provides information on saturated fat, sodium and added sugars content showing whether the food has “Low,” “Med” or “High” levels of these nutrients.

Source: https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/front-package-nutrition-labeling

2025 Field to Fork Webinar Series

Posted on by Karen Blakeslee

Field to Fork

North Dakota State University Extension is offering their popular webinar series entitled Field to Fork. The 2025 edition will be held on Wednesdays from February 12 to May 7 from 2-3pm CST.

These webinars are presented by NDSU faculty and other invited speakers from surrounding states. Topics are typically focused on gardening and preserving food.

See the full list of webinars and registration at https://www.ndsu.edu/agriculture/extension/events/2025-field-fork-webinar-series. All webinars will be recorded.

Don’t Let the End Zone be the Danger Zone!

Posted on by Karen Blakeslee

Score a touchdown at your party by serving great food, and winning with safe food!

food safety

Clean: Prepare for the win!

  • Wash your hands with warm soapy water for 20 seconds.
  • Wash and sanitize all dishware and utensils.

Separate: Your best defense!

  • Keep raw meat and poultry away from ready-to-eat foods.
  • Use a clean utensil for each dish.
  • Use a clean plate when going for second helpings of food.

Cook: A game winner!

  • Use a food thermometer to check for doneness
  • All poultry—165°F
  • Burgers and sliders—160°F
  • Soup and reheated foods—165°F

Chill: Don’t let the clock expire!

  • Keep hot foods hot and cold foods cold.
  • Put out food in batches.
  • Follow the 2-hour rule.

Learn more at https://www.foodsafety.gov/blog/dont-let-end-zone-become-danger-zone-your-guide-hosting-penalty-free-super-bowl-party

A Safe Glass of Eggnog Starts the New Year Right!

Posted on by Karen Blakeslee
eggnog
Eggnog-Photo: Canva.com

Eggnog is a holiday party classic that dates back to the 13th century. This creamy, thick, spiced egg drink is a favorite for many worldwide.

Because eggnog uses eggs, there are ways to make it safely to prevent giving the gift of foodborne illness. And don’t let the added alcohol fool you! The alcohol will not kill bacteria.

Instead of using raw eggs, use pasteurized eggs. They have been commercially pasteurized with a low temperature heat treatment that destroys Salmonella without changing the physical and nutritional properties of the eggs. They are slightly higher in cost to standard eggs, but are worth the price to prevent foodborne illness. Egg substitutes are also an option.

Another, and even safer, method is to make a cooked egg base.

  1. Combine eggs and half the milk. Sugar may be added also.
  2. Cook the mixture to 160°F, stirring constantly. Use a double boiler to prevent scorching.
  3. After cooking, pour into a bowl and place in the refrigerator to chill.
  4. Add remaining ingredients and enjoy!

If buying prepared eggnog, read the label to be sure it is pasteurized.

Sources: https://bit.ly/3yoWJzX and https://eggsafety.org/national-eggnog-month-make-safely/

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