Consumer Food Safety
All Consumer Food Safety Content
Everyone loves a fresh slice of warm sourdough bread. But what is the science behind that crisp and chewy baked good?
“Is it done yet?” We all ask this question when cooking and there are a variety of methods that have been passed down to determine the ‘doneness’ of different products
Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.
Home canning tomatoes is a great way to preserve them for later use. It is critical to use proper methods of heat processing to ensure a safe finished product.
Tomatoes are unique when it comes to home canning recipes. Some tomato and vegetable recipes recommend using a boiling water bath canner, some recipes recommend a pressure canner, and some recipes offer both options.
Understanding how swapping ingredients, adding ingredients, increasing or decreasing ingredients and making changes to processing plays a vital role in ensuring that home-canned products are safe.
There has been a rising concern regarding home canning and the use of 4% vinegar. Learn some important vinegar safety guidelines from the National Center for Home Food Preservation.
Canning is a great method to preserve and extend shelf life for many types of foods, including meat products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.
Canning is a great method to preserve and extend shelf life for many types of foods, including fish and seafood products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.