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Pack a perfect pickle
Pickling is a different way to enjoy cucumbers and is often an easy process, but there are some important things to know to assure pickles are safe to eat.The main ingredients used for pickling are acid, salt, sugar and spices. Lime and alum are also sometimes used to make crisper pickles.
Preserving fruit salsas
Tomato-based salsas have been popular for years for food preservers, but there is a new twist on this favorite — fruit salsas. “Most fruit salsas are preserved to be used with meats, poultry and fish,” said Susan Mills-Gray, nutrition/health specialist with MU Extension. “The fruit, herbs and heat of onion or pepper, as well as the vibrant colors adds zest to meals.”
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Many ways to preserve garden green beans
There are many ways you can preserve green beans so you are eating your garden’s bounty all winter long. Most people can or freeze extra green beans, but you could also pickle or dry them for some interesting off-season eating.
Get the best results when freezing your produce
Many people enjoy planting gardens and eating fresh, homegrown produce in the summer. For people who want to preserve their garden vegetables and eat them another time, freezing is a viable option. The color, flavor and texture of the produce is often maintained when it is frozen, and the freezing process is easy and less time consuming than canning.
Prevent botulism from home-canned foods
Microorganisms all around us can cause food spoilage — they are in the air and soil, and on people and animals. Many microorganisms are difficult to get rid of, including Clostridium botulinum — the bacteria that causes botulism. Botulism is rare but can be fatal. Home-processed foods are often the culprit of foodborne botulism.
Preserve home-canned salsa safely
Don’t want to throw out extra tomatoes? Making salsa is a great way to preserve them! But it is important to follow the guidelines for keeping your home-canned salsa safe.Only use tested recipes when making home-canned salsa. A tested recipe assures there is enough acidity for safe processing in a boiling water bath. These resources offer tested recipes and tips for canning tomato products safely:
Problem solver for home-canned foods
It’s time for the canner to come out of winter storage.As you dust it off, you may remember some jars from last year that didn't turn out exactly as planned. Why do your tomatoes float in the jar? You may have used overripe tomatoes, packed them in the jar too loosely or processed them too long or at too high of a temperature.Here are some reasons why your food may not have come out as expected and some tips for ensuring …
Storing canned foods
Many people have questions about storing canned goods. And since February is Canned Food Month, now is a good time to address some of the most common questions.
Making jerky from venison
Deer-hunting season is in full swing. Making jerky is a popular way to preserve venison. Here are some tips on doing it safely, including specifications for ground meat.
Preserving saves garden bounty for a cold winter night
There’s nothing like a meal featuring vegetables you grew and nurtured in your garden. Enjoy your homegrown produce all year long by canning, freezing or drying produce when it’s plentiful. Each preservation method has its own pros and cons.
Can your “choice salsa” safely
People often ask if it is possible to use their own salsa recipe and can it safely. In the past the best response was: no, use it fresh or freeze it. Now there is a tested, generic recipe that allows for creativity without giving up safety.
Pressure canning FAQs and expert advice
After testing many pressure canner gauges over the years, I have seen some that were spot on for accuracy. I have also seen some where the needle was stuck; the gauge was separate from the lid yet still reading 2 pounds; and there are those that have tested 2, 3, 5 or even 8 pounds off. I recently attended a local farmers market to do the annual pressure canner gauges testing and to answer questions. Here are some of the common…
Freezing — A quick solution
If you have room in the freezer, freezing produce is a quick solution to beat the conundrums that can come up during a great growing season. Freezing works when:
Preserving sweet corn
Summer is a great time to enjoy fresh sweet corn, but it can also be easily preserved to enjoy year-round. Sweet corn can be preserved by freezing, pressure canning or dehydration.
Preserving greens
Greens are excellent sources of vitamin A, calcium, folic acid and fiber. Preserve spinach, collards, kale and other spring greens by freezing, pressure canning or dehydrating them.
Preserving winter squash
Winter squash keeps well for several months in cold storage, but canning and freezing helps us enjoy them any time of year.Because the growing conditions for squash create the perfect environment for surface bacteria, it is necessary to wash the squash thoroughly before taking a knife through the skin. Scrub squash with a vegetable brush under cool running water before cutting and cooking. Do not use soap or detergent.
Nutritional supplements
The use of dietary supplements has grown dramatically over the last decade. How are we supposed to know which supplements to take? Which ones may be a waste of time and money?
Foods for Father’s Day
Neckties may be a popular Father’s Day gift, but wouldn’t it be nice to give Dad the gift of a long, healthy life? In honor of Father’s Day, here are some of the most important foods for protecting men’s health.
Men’s health
It has been well-known for some time now that women enjoy longer life spans than men all around the world. Many studies have examined why and whether men can do anything about it.
Strength training for older adults
As we age, many of us start to worry about our ability to perform everyday tasks like putting groceries away, mowing the yard or sweeping the floor. Muscle mass diminishes with age, contributing to such concerns.
What you need to know about sunscreen
LAMAR, Mo. — Selecting the right sunscreen involves more than picking the product with highest SPF number, notes a University of Missouri Extension nutrition and health education specialist.“Many of us use sunscreen, but the options can be confusing,” said Tammy Roberts.