Monthly Archives: July 2015

Salsa Time

Red, Yellow or Green tomatoes come in many different sizes, shapes and colors, but when it comes to processing them, they are all treated the same. When you are making a particular recipe, look for the qualities that best fit … Continue reading

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Acidifying Canned Tomatoes & Tomato Products

You’ve heard us say it before – vegetables and other low acidity foods must be canned in pressure canners in order to reach temperatures high enough to kill harmful microorganisms that would otherwise grow. Many consumers typically think of tomatoes … Continue reading

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“Is It Done Yet?”

How many times have you heard “Is it done yet?” when you are fixing a meal? It doesn’t matter if it is the Thanksgiving turkey or a grilled burger or pork chops – they can’t seem to wait until it … Continue reading

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Food Safety at Fairs and Festivals

As we flip the calendar page to July, a growing number of local fairs and festivals await us. Who can resist a funnel cake, fresh squeezed lemonade, or those fabulous fair fries? In my mind, I have this picturesque image … Continue reading

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