Food safety : article
Learn how to safely preserve jams, jellies, and sweet spreads with less sugar using tested methods like special pectins and longer boiling.
Learn safe atmospheric steam canning for high‑acid foods using tested recipes, steam at 212 °F, 45‑minute max, with proper venting & altitude.
COLUMBIA, Mo. – It is estimated that more than 700 plant species growing in North America can have harmful effects on humans, said University of Missouri Extension horticulturist David Trinklein.
With each year’s growing season, there seems to be another round of “new and improved” kitchen gadgets to make preserving the harvest easier and better. Some can be a great help; others, like the electric multi-cooker appliances, may not result in the safe canned product one might be expecting.
Avoid home-prepared, opened, dented or expired foods; donate shelf-stable items like canned vegetables, dried fruit, grains, protein, and dairy.
KANSAS CITY, Mo. – A University of Missouri Extension food safety specialist offers safety suggestions for volunteers delivering food to those in need during the COVID-19 era.
BUTLER, Mo. – Thanksgiving without cranberries — unthinkable!
“We associate cranberries with Thanksgiving because they are actually harvested in the fall, so they became part of the holiday meal,” said Tammy Roberts, nutrition specialist for University of Missouri Extension.
A Spanish-language gardening webinar led to increased resources for Spanish-speaking communities, expanding agricultural and environmental education globally.
Spanish-language webinars and resources expand access to gardening and agriculture education for diverse communities.
BETHANY, Mo. – Don’t let safety rules fly the coop this Easter. University of Missouri Extension nutrition and health specialist Janet Hackert offers eggs-cellent tips to prevent foodborne illnesses caused by salmonella.
With prices on the rise, families are looking to cut their food bills. Meal planning and smart shopping can help, but you can also make sure to use the more of the food you do pay for, says Tammy Roberts, a registered dietitian and a health and human sciences specialist at University of Missouri…
ST. PETERS, Mo. – You can still safely shop and eat local during COVID-19, says a University of Missouri Extension horticulturist.
Understand how the new FDA preharvest water rule shifts compliance steps and deadlines for produce growers.
After flooding, discard contaminated foods, sanitize cans, and safely clean utensils to prevent foodborne illness and chemical exposure.
Keep your picnic safe with tips on proper food storage, handling, and avoiding contamination outdoors.
Refrigerate perishable foods promptly and avoid leaving them out for more than two hours. Wash hands, use gloves, and sanitize surfaces regularly.
Keep summer gatherings safe by preventing foodborne illness with proper handling, cooling, and hygiene for outdoor meals.
LAMAR, Mo. – During the gray, cold days of winter, your garden’s bounty can be as close as your freezer. Freezing fresh fruits and vegetables now lets you enjoy them long after the growing season.
When you plant your garden, it’s so easy to imagine all of the great tasting, healthy food that will come from those tiny seeds and plants. Many people grow not only enough to eat during the summer but enough so they can preserve those garden delights for cold winter nights.
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.
INDEPENDENCE, Mo. – Grilling meat over open flame can produce tasty meals. But it can also produce harmful chemicals, especially if the temperature is above 300 degrees Fahrenheit.
Check labels on food gifts for allergens, storage instructions, and expiration dates to keep recipients safe.
Get expert tips for a stress-free holiday feast—from thawing and roasting turkey to budget-friendly side dishes and centerpieces.
BUTLER, Mo. – Cooking a large Thanksgiving turkey can seem daunting, especially to a novice cook, but it’s not that difficult, says a University of Missouri Extension nutrition specialist.The first question: to stuff or not to stuff.
KANSAS CITY, Mo. – If you’re hosting a holiday meal, make food safety a priority or you might end up with ungrateful guests.
Ensure holiday food gifts arrive safe and fresh with tips on packing, shipping, and storing homemade or mail-order treats.
Learn how to store holiday foods like ham, turkey, cheese, and nuts to keep them safe and fresh for longer.
Floodwater can be toxic, so precautions need to be taken to prevent illness.
BLUE SPRINGS, Mo. – Believe it or not, hard-cooked eggs can spoil faster than fresh eggs, so if your family plans to eat dyed Easter eggs, it’s important to follow food safety principles to prevent illness.
A common question about canning foods is, “Is it OK to can on my ceramic or glass stovetop?”First, check the recommendations of the particular stove’s manufacturer. Some say absolutely not, while others say it is OK, but with certain stipulations.
Join a June 5 bus tour of KC-area farms to explore high tunnels, produce growing, and food safety practices.
Learn how to safely field dress, transport, and cook venison to prevent contamination and enjoy it safely.
When the electricity goes off, one important thing to know is how to save as much food as possible.
A great way to preserve extra fruit or fruit with bumps, bruises or knots is to make fruit leather.
The National Center for Home Food Preservation at University of Georgia Cooperative Extension has helpful directions for making fruit leather:
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.
Explore safe methods to preserve green beans through canning, freezing, drying, or pickling, ensuring year-round enjoyment.
INDEPENDENCE, Mo. – Charbroiling, grilling over open flame, broiling and pan frying meats can produce tasty meals. Unfortunately, these methods, especially if the temperature is above 300 degrees Fahrenheit, also result in the formation of certain undesirable chemicals.
Life changed dramatically for Ted DeVault of Mexico, Mo., in 2023, when he was diagnosed with alpha-gal syndrome, a serious allergic condition triggered by the lone star tick, which is common in Missouri.
KANSAS CITY, Mo. – People staying home because of the COVID-19 outbreak likely means more time in the kitchen. Now might be a perfect time to learn or review safe food handling practices aimed at keeping foodborne illnesses at bay, says University of Missouri Extension food safety specialist Londa…
COLUMBIA, Mo. – University of Missouri will hold food safety training for food processors March 29-31 on the MU campus in Columbia.
University of Missouri Extension is expanding its “Freeze It!” food waste reduction program across rural Missouri. The initiative empowers rural families to better manage their meals and reduce waste through strategies like meal planning, freezing meals and sharing excess food.
Separate myth from reality with facts about food handling, cross-contamination, refrigerator safety, leftovers, microwave tips, and illness prevention.
COLUMBIA, Mo. – The University of Missouri’s new Food Processing and Safety Lab helps people who make and sell processed foods ensure they are safe.
COLUMBIA, Mo. – If it looks like a duck and quacks like a duck, it must be a duck.
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.
It can be very rewarding to serve your family and guests your very own homemade pickles. Whether you are a novice or experienced pickle maker there are things to keep in mind when making your pickled products. Below are several questions that we have received at the Extension office with the…
Get tested salsa canning guidelines to secure acidity, avoid recipe changes, and preserve your home-canned salsa safely.
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.
BLUE SPRINGS, Mo. – Fruit salsas offer new flavors for home food preservers. “The vibrantly colored fruit, the herbs and the heat of onions and peppers add zest to meals,” said Susan Mills-Gray, University of Missouri Extension nutrition and health education specialist.
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.
Winter squash keeps well for several months in cold storage, but canning and freezing helps us enjoy them any time of year.
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.
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…
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…
After biting into an unripe persimmon, most experience a reaction called “pucker mouth.” Some liken it to having their tongue covered with fur. The offending substances behind this sensation are tannins, naturally occurring compounds that are so astringent they have the power to turn an…
KANSAS CITY, Mo. – With the COVID-19 pandemic causing disruptions in the food supply chain, it’s more important than ever to reduce food waste, says a University of Missouri Extension food safety specialist.
COLUMBIA, Mo. – Producing safe and high-quality food requires more than good recipes and effective processing technologies, says Kantha Channaiah, University of Missouri Extension food scientist.
Learn how to safely preserve home-grown tomatoes by selecting ripe fruit, acidifying, canning or freezing to keep flavor year-round.
Those of us in the Midwest know that spring storms can bring power outages.
Learn which refrigerated or frozen foods to save or discard after a blackout and how to limit spoilage.
Shop safely at farmers markets: keep distance, let vendors handle produce, use sanitizer, and wash all items before eating.
Use your slow cooker to prepare hearty, budget-friendly winter meals with these helpful tips for easy cooking and cleanup.
Discover helpful slow cooker tips for creating delicious, easy meals with minimal effort. Perfect for busy days and tasty, nutritious dishes!
KANSAS CITY, Mo. – Summer is a time for enjoying fresh fruit and vegetables and outdoor picnics. Don’t let food safety mistakes spoil the fun.
Food safety doesn’t begin in the kitchen, or even the market, says Londa Nwadike, extension food safety specialist for the University of Missouri and…
The traditional Thanksgiving feast is one of the most anticipated meals of the year. But amid all the excitement, food safety can often be overlooked, turning a joyful gathering into an unpleasant experience. But by following a few key food safety practices, you can keep the Thanksgiving meal both…
INDEPENDENCE, Mo. – Don’t get stuck with a turkey that’s too small for the feast or one that’s still frozen solid on Thanksgiving morning.
Buying the right size turkey and planning for defrost time can prevent Thanksgiving Day disasters.
INDEPENDENCE, Mo. – Don’t be intimidated by the the prospect of cooking a big Thanksgiving turkey. It’s not that difficult, even for novice cooks, says a University of Missouri Extension nutrition specialist.
BLUE SPRINGS, Mo.–The deer-hunting season brings venison to the table in many households. From a nutritional perspective, it’s a good choice, says a University of Missouri Extension nutrition specialist.
COLUMBIA, Mo. – The high price of eggs and egg shortages in some places have led some consumers to seek out other sources of protein.
If canned foods freeze, check that jars are sealed. If seals are intact, they're safe but may be softer. Unsealed jars should be discarded.
KANSAS CITY, Mo. – When the power goes out, the clock starts ticking on the safety of your refrigerated and frozen foods.
Discover ways to enjoy citrus fruits during winter, from canning to drying, and explore creative recipes like marmalades and citrus peel treats.
MACON, Mo. – University of Missouri Extension offers a one-day regional program on growing and selling local foods Feb. 28 in Macon.