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Tag: Food Storage

Produce Storage Tips

Posted on by Karen Blakeslee

Kansas Garden GuideThe recently updated Kansas Garden Guide is an excellent resource for growing many kinds of produce in Kansas. But it is also a great resource for guidance on harvesting and storing your bountiful harvest.

In Chapter 13 of the Kansas Garden Guide, it guides you through the indicators of when to harvest produce including size, color and optimal harvest method. Preventing foodborne illness is key at this point due to presence of wildlife, personal hygiene or cross-contamination from dirty equipment. Some types of produce are best stored in the refrigerator, some can be at room temperature. Storage conditions of humidity and temperature also affect length of storage time.

 

Those Pesky Pantry Pests

Posted on by Karen Blakeslee
Flour beetles
Flour beetles are common food pantry pests. Photo: USDA/ARS

Pantry pests can invade food storage spaces and cause havoc. Many of these pests enjoy grain-based products. Here are the common insects seen in home pantries:

  • Booklice (Psocids) – Found in stored cereals and grains.
  • Carpet Beetles— Found in cereals, flours, and baking mixes.
  • Cigarette Beetles—Found in dried herbs, spices, cereals, flours, dried fruits, seeds, dried fish and meats.
  • Clothes Moths—Found in some beverages.
  • Drugstore Beetle—Found in pet food, seeds, flours, mixes, and spices. It is said they “eat any except cast iron!”
  • Flour Beetle—Any grain product, flour, kernel or cereal.
  • Indianmeal Moth—Found in cereals, stored grains, dried fruits, chocolate, and nuts.
  • Saw-Toothed Grain Beetle—Found in foods of vegetable origin, grain products, nuts, candies, dried milk, and dried fruits.

 

Preventing Pantry Pests

Posted on by Karen Blakeslee
Flour beetle
Flour beetle
Photo: USDA/ARS

Keeping storage areas clean and dry are the first line of defense against pests invading your food.

Periodically clean storage areas to remove spilled food and damaged packages of food. A vacuum cleaner can easily remove spills from cracks and crevices. Eliminate hiding places by sealing cracks and crevices with putty or caulk.

If packages are damaged, inspect for insect presence or damage. If the food is still good, re-package in a sealable sturdy container. Cold-treat flours, cake mixes, and spices at 0°F for 3-7 days, making sure that the cold penetrates the material. Heat-treat beans, nuts, and whole grains by spreading them in a shallow pan and placing them in a 150°F oven for 15-20 minutes.

For more information, see Household Pests of Kansas, MF3291.

 

How to Store Honey

Posted on by Karen Blakeslee

Honey can last a long time at room temperature. It is best kept in a sealed container in a cool, dry, dark location.

Refrigeration is fine, but it will cause the honey to develop a grainy texture and become semi-solid. Freezing can preserve honey well, with little to no graininess, but will be very thick to dispense. Freezer temperatures slow glucose molecule migration and crystal formation.

Avoid temperatures higher than room temperature to prevent flavor changes and color changes.

Source: https://siouxhoney.com/our-honey/faqs/

 

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