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Food and nutrition

Canning homemade recipes

I want to be able to can a chutney I make. This has apples, lemons, raisins, dried apricots, vinegar, brown sugar and spices in it. What is the proper way to can small jars of this? Should this be done cold water bath or pressure cooker method? Which methods is recommended and ensures the best seal?

Your recipe sounds good, but unfortunately homemade recipes should not be canned unless the recipe and procedure has been scientifically tested because a safe product cannot be guaranteed.

In fact, only recipes that have been scientifically tested should be used when canning. By selecting a recipe that has been proven to result in a safe, bacteria-free food, you know the finished product is safe to eat and free from any bacteria.

Jessica Kovarik
Extension Associate

Spilled pickles

I dropped a jar of garlic, kosher pickles, but only the brine came out. I replace it with plain water and put the jar back in the fridge. Should I add salt or vinegar to the water? The pickles will be eaten within the next seven days.

The pickles should be fine the next few days in the refrigerator because canned vegetables can safely be stored a few days (two to three) if covered in the refrigerator.

Regarding storing the pickles in water, be aware that may affect the quality of the pickle. I was unable to find any reputable source indicating a change in quality (such as taste or texture) may occur, but wanted to point it out to you nonetheless. Providing the pickles remain at a safe temperature, this should not affect the safety of the pickles.

Jessica Kovarik
Extension Associate

Metal containers for food storage

What are the safety rules for using metal containers in the refrigerator and freezer?

Safely using metal to store food in will depending on the type of metal container you would like to use in the refrigerator or freezer.

First, and most importantly, you need to have a container that is made from both moisture- and vapor-proof materials. This will help ensure the quality of your product when placing it in the refrigerator or freezer. According to MP556, Storing Food in the Freezer, metal containers can be both moisture and vapor proof.

However, a metal container such as a coffee can would not be a good choice for storing food because it is not moisture proof. Coffee cans are also not designed to store acidic foods, such as fruit, and chemical reactions may occur when such foods are stored in the coffee can. In addition, food frozen in coffee cans may absorb the coffee odor. Coffee cans may be used for rigidity in stacking by first placing a moisture-vapor-resistant bag in the can for a lining and then filling. Use a twister on the bag and place the plastic lid on the can.

Each type of food has a different storage life. For frozen food, I suggest you refer to GH1501, Quality for Keeps: Freezing Basics a guide sheet that lists frozen storage times listed near the middle of the page. Most foods can be stored for a couple months.

When storing food in the refrigerator, most food can be kept safely for three to four days. More information about refrigeration can be in For Quality and Safety, Store Foods Properly.

So, depending on the specific metal containers you are looking at using, they may be acceptable to use. When buying a metal container to store food, look for one specifically designed to store food, so that the above issues (moisture- and vapor-proof materials and compatibility with foods) are addressed.

Jessica Kovarik
Extension Associate

Vanilla yogurt

When making yogurt does it have to be plain. I'd like to make it vanilla flavored so I can just add fruit. My yogurt maker does not have a vanilla yogurt recipe?

GH1183, Making Yogurt at Home: Country Living Series has information about making vanilla yogurt. In the section titled "Serving suggestions for home-prepared yogurt" it suggests adding 1/2 teaspoon of vanilla to each cup of plain yogurt (this may vary depending on personal tastes). You may also want to add sugar (or other sweetener) to taste once you add the vanilla.

Jessica Kovarik
Extension Associate

Dietitian at gym

I recently opened a gym. A person, not a registered dietitian or anything else, wants to start a paid nutritional program with diet plans. Is this legal and if so are there parameters I need to be aware of?

I'm glad you're checking into the legality of such an issue. There are more and more nutrition experts working in sports and fitness settings and guidelines for seeking those experts are still developing. To help answer your question, I have included links to a variety of sites. Some are references to Missouri Statutes regarding the nutrition information dietitians and non-dietitians can provide, while other sites are links to articles written to educate consumers on the value of finding a registered dietitian to provide nutrition advice.

I hope this information encourages you to have a staff member with a strong nutrition background, such as a BS or MS in nutrition or a dietitian on your staff to provide nutrition information to your clients.

Ideally, the best person for a position such as this will be someone with both a exercise and nutrition background, such as sports dietitian or a person with a degree in nutrition and fitness.

Jessica Kovarik
Extension Associate

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Updated 5/19/08