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I tried to make some yogurt and left the low heat on in the oven for too long (130 to 150 degrees Fahrenheit for two or three hours). I ended up with a nice thick chunk of yogurt with a lot of clear liquid separation. It smells fine and tastes alright. So I mixed it all together well and tossed it in the fridge. This isn't really the preferred result, but it seems alright to eat. Is this still an edible product?
From what you told me, your yogurt should still be safe to eat. In fact, based on information from MissouriFamilies.org, it sounds like the proteins in the milk began to coagulate, causing the separation that you noticed. GH1183, Making Yogurt at Home: Country Living Series has tips and solutions for trouble-shooting while making yogurt.
Jessica Kovarik
Extension Associate
I still have some peaches and pears canned two years ago. I sterilized each jar and used a hot water and sugar solution. I then put them in a boiling bath for 30 minutes. None of the seals are broken, but I am not sure how to tell if they are inedible. How long are they safe to eat?
MU Extension publications recommend not canning any more than you can consume in a year. However, no publications specifically say not to use home-canned food that has been stored for more than a year. There are many variables that may affect the actual shelf life of a home-canned product. Keep in mind, "when in doubt, throw it out."
Jessica Kovarik
Extension Associate
Can I store cured and uncooked meat on same shelf in the refrigerator?
It is best to store uncooked meat on the lowest shelf. Uncooked meat may contain bacteria and if the meat drips or comes into contact with food that will not be cooked or not cooked to a temperature that kills the bacteria, that other food may become contaminated with the bacteria. Therefore, store the cured meat and uncooked meat on different shelves.
Jessica Kovarik
Extension Associate
Why is it that open-kettle canning is unsafe due to temperatures that don't reach high enough by simply boiling food and jars, but boiling water bath is safe?
The purpose of canning is to stop the action of enzymes in food that can cause spoilage. During canning, air is pushed from the jar while it heats to a temperature that kills harmful microorganisms. When the jar cools, a vacuum seal is formed. The vacuum seal prevents air from coming back into the jar. Because air cannot get back into the jar, microorganisms cannot get back in to re-contaminate the food.
Because both boiling water canning and pressure canning have the product heated and then canned, bacteria are killed and cannot get back into the container.
The open-kettle method is now considered unsafe because when the hot foods were placed into the jars, the microorganisms in the food and containers were not pushed out of the jar by further processing. In addition, when the microorganisms grew inside the container (and the food spoiled), sealed jars would sometimes become unsealed. All this leads to a very real danger of botulism.
Jessica Kovarik
Extension Associate
How can I figure out how much graham cracker crumbs weigh?
There are a couple of ways to figure out how much graham cracker crumbs weigh. First, if you bought them already crushed, there should be a nutrition facts panel on the label. On this panel, there is information regarding a serving of crumbs. This information should tell what a serving is. Usually serving sizes are reported in a common measurement, such as a cup, and a weight measurement, such as ounces. Using a little math you could figure out how much your crumbs weigh.
Another option, if you crushed your own graham crackers, would also use the nutrition facts panel. In this case, if you know how much one cracker weighs and how many crackers you used, you can figure out the weight of your crumbs.
Jessica Kovarik
Extension Associate
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Updated 8/14/08