Safe Preserving: Botulism in homemade pickles

Consumers who follow an up-to-date recipe for homemade pickled products can avoid the risk of illness from Clostridium botulinum.  But the risk of botulism poisoning from improperly prepared pickled products does exist, as evidenced by a recall of pickled products by Homemade of Leavenworth. On July 14, 2015, Homemade of Leavenworth (WA) recalled all pickle […]

Read More...

Safe & Healthy: Best not to kiss your chickens

Health officials across the United States are investigating four multi-state outbreaks of human Salmonella infections linked to contact with live poultry. As of the end of June, 2015, 181 people infected with the outbreak strains of Salmonella have been reported from 40 states, with 33 people hospitalized as a result. The increased number of families […]

Read More...

Safe Preserving: Using Tattler Lids

What’s the status of research on the Tattler-style reusable plastic lids? We should know within the next year or two. Dr. Elizabeth Andress with the National Center for Home Food Preservation is conducting research on this style of lids. Until that research is published, we don’t recommend that consumers use these lids for canning. For […]

Read More...

Safe Preserving: NOW jams and jellies in PINT jars

Safe preserving means following a recipe that has been tested to ensure that the final product is safe and high quality – something that you would be proud to serve your family and friends. Many of us have struggled for years since tested recipes only recommended canning jams and jellies in jars no larger than […]

Read More...

Safe Preserving: What does ‘use a tested recipe’ mean when steam canning?

The University of Wisconsin recently issued recommendations for safely using an atmospheric steam canner for home canning of naturally acid or acidified foods.  One of the questions that has been asked (repeatedly) based on these recommendations is: “What does it mean to use a ‘tested recipe’ when canning with an atmospheric steam canner?” Research conducted […]

Read More...

Safe Preserving: Can electric cookers be used for canning?

A simple web search these days reveals any number of electric pressure cookers for sale. While these units claim that they can be used as pressure canners, this is not the case. These units have not been tested to ensure that they may safely be used for canning, and they are only recommended for cooking. […]

Read More...

Safe & Healthy: Green Eggs and Green Ham

In the famous children’s book by Dr. Seuss, Green Eggs and Ham,  Sam-I-Am persists in asking the story’s lead character  to try green eggs and ham.  It makes for an engaging children’s story, but are green eggs and ham safe to eat? Let’s find out! Why is the yolk of a hard-boiled egg sometimes green […]

Read More...

Safe & Healthy: Be sure to follow directions!

The food that we buy in the grocery store or raise in our gardens isn’t sterile (completely free of microorganisms). It isn’t supposed to be! Microorganisms are part of our natural environment, and many of these microorganisms are harmless. Some microorganism, however, are capable of causing disease.  How consumers handle, store, and prepare food is […]

Read More...

Safe & Healthy: What’s all the fuss about Listeria?

Large food recalls have recently forced consumers to throw away foods such as ice cream and hummus because of contamination with the potentially deadly bacterium Listeria monocytogenes. Tainted Blue Bell ice cream products have been linked to eight listeria illnesses in Kansas and Texas; three patients in a Kansas hospital who contracted the illness died […]

Read More...

Safe Preserving: Safe Changes when Making Pickles and Relishes

The safety of the food that you preserve is important to you. The University of Wisconsin-Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and substitutions that will keep your home preserved pickles […]

Read More...