KSU/MU Home Food Preservation Newsletter 
               (link to Food Safety website)

Preserve Newsletter May/June 2019

Type of Meat Internal Temp Where to Place Meat Thermometer Meat Color
Ham 140 Center of thickest part of ham, away from bone, fat or gristle N/A
Roasts 145 Insert at an angle and slowly draw out to find lowest temperature of meat N/A
Steak 145 Insert through side of meat to center N/A
Fish 145 Insert through thickest part of fish; it should flake easily Fish will be opaque milky white, or, for salmon, opaque pink
Seafood 145 Throw out clams that will not close prior to cooking and those that do not open after cooking Shrimp, lobster should be opaque. Clams should open when cooked
Fresh pork or beef not listed above 160 Center or thickest part that does not touch bone N/A
Eggs 160 No visible liquid egg remains. Custards and quiche: knife should come out clean. Ice cream and eggnog: mixture should coat the spoon and reach 160 degrees F Cover to assure poached and soft cooked eggs are heated to recommended internal temperature
Poultry, All ground meats 165 Breast: thickest part not touching bone. Wing or thigh: thickest part not touching bone N/A
Casseroles 165 Center or thickest part Steaming hot
Reheating leftovers 165 Center or thickest part Steaming hot


Quality for Keeps — A newsletter for those who produce and preserve food

Food preservation

Food Preservation — Research-based, safety-tested guidelines from University of Missouri Extension

  1. GH1451, The Basics of Safe Canning
  2. GH1452, Safe and Successful Home Canning
  3. GH1454, How to Can Fresh Vegetables
  4. GH1455, How to Can Fresh Fruit
  5. GH1456, How to Can Fresh Tomato Products
  6. GH1457, How to Pickle
  7. GH1461, How to Can Sweet Spreads and Syrups
  8. GH1490, How to Can Meat, Fish and Poultry
  9. GH1502, How to Freeze Fruits
  10. GH1462, Introducing Food Dehydration
  11. GH1463, How to Dehydrate Foods
  12. GH1464, How to Use Dehydrated Foods

National Center for Home Food Preservation — Your source for current research-based recommendations for most methods of home food preservation

USDA Complete Guide to Home Canning — 2009 edition available online, or order a printed version of the 196-page book

The "Ball Blue Book" of Preserving — This most comprehensive how-to book on food preservation features gourmet and special diet recipes, along with home canning classics and illustrated step-by-step instructions.

MU Extension publication MP909, Seasonal and Simple — A guide to help you select, store and prepare fresh fruits and vegetables
Get the free phone app.

Source for replacement pressure canner parts — commercial site carries parts for all major brands

More resources

SuperTracker — Track your foods and physical activities, and get your personalized nutrition and physical activity plan

MyPlate.gov — An outline of what to eat each day for a healthful diet. Replaces the USDA Food Guide Pyramid

Food Safety Quick Answers — Search a listing of frequently-asked questions and answers from the state food and nutrition specialists at the University of Missouri

Your Guide to Diet and Diabetes — University of Illinois site covers food groups and eating right to maintain target blood glucose levels and cardiovascular health

Nutritive Value of Foods (USDA Handbook HG-72) (PDF) — This 103-page reference lists nutrient content of over 1,274 foods. Nutrients listed include water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin and ascorbic acid.

Healthy School Meals Resource System — Provides information to persons working in USDA's Child Nutrition Programs

WIC Learning Online — A series of 12 online modules designed to train all levels of nutrition educators working in the Women, Infants, and Children (WIC) Program. Approved as a self-study course by the American Dietetic Association

Nutrition and Your Health: Dietary Guidelines for Americans — Latest edition, released in 2015 by U.S. Departments of Health and Human Services and Agriculture

National Food Safety Database — A multi-state collection of consumer, industry and educator resources on food safety using research-based data. Includes USDA guidelines and recipes

Food Safety — Ohio State University site offers consumers, health professionals and those at high risk of food-borne illnesses easy-to-understand guidance for day-to-day living

USDA Food and Nutrition Information Center — Provides credible, accurate, and practical resources for nutrition and health professionals, educators, government personnel and consumers

Academy of Nutrition and Dietetics — Home food safety information in English and Spanish

USDA Food Safety and Inspection Service — Resources on food safety, regulations, recalls and food security

Nutrient Data Laboratory of USDA — Search the nutrient database, download software and learn about composition of foods