Keep food safety in mind as you prepare your child’s school lunch, says Barbara Ingham, University of Wisconsin-Extension food science specialist. Ingham has some recommendations for packing a safe lunch.
The astonishing fact about food preservation is that it permeated every culture at nearly every moment in time. To survive ancient man had to harness nature. In frozen climates he froze seal meat on the ice. In tropical climates he dried foods in the sun.
These short but safe time limits for home-refrigerated foods will keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only. Frozen foods remain safe indefinitely.
The aroma and flavor of fresh herbs provide a culinary delight, but dried herbs are used more often because of their convenience. Drying herbs removes so much moisture that eight ounces of fresh herbs will yield about one ounce in the dried form.
I grew up on a farm surrounded by fields of corn and soybeans. We had a garden filled with tomatoes, green beans, bell peppers, and watermelon. But my favorite summertime memory was selling our family's sweet corn on the roadside in our small town. A hot job of sitting in the sun was well worth the few bucks my brother and I took home. After a hard day's work, we always came home to a meal with corn on the cob, and not once did I ever grow tired of it!
Your home-canned products will be only as good as the fresh foods you start with. For high-quality, safe, home-canned foods, select the freshest foods possible. Discard diseased and moldy foods. Don't can foods that you wouldn't serve at your table fresh.
Provides you with general directions, as well as sections dedicated to just fruits, vegetables, tomatoes and tomato products; meats, poultry and seafood; pickles and fermented products; jellies, jams and preserves.
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