Strawberries are being picked. Vegetables are ripening. The Minnesota food preservation season is starting. Canning, freezing, drying or pickling fruits and vegetables allows us to enjoy the bounty of summer for months to come. Whether you’re making your first batch of salsa or you’ve been pressure canning green beans for years, you may have questions.
Where to go for answers? Call AnswerLine to ask a household expert questions about safely canning and freezing foods. AnswerLine is toll-free at (800) 854-1678 Monday-Friday from 9 a.m. to 12 p.m. and 1-4 p.m.
From Home Canning to Commercial Production
Taking Your Pickles to the Next Level – from Home Canning to Commercial Production is a new workshop being offered by University of Minnesota Extension and the Minnesota Fruit and Vegetable Growers Association. The workshop will be held from
Are you using a food thermometer to check the internal temperature of your burgers? It’s important to always use a thermometer to be sure hamburgers are cooked to 160°F for 15 seconds for best results in killing bacteria.
E. coli 0157:H7 is the pathogen of concern. A number of foodborne illness outbreaks have been linked to undercooked ground beef. This pathogen can survive both refrigerator and freezer storage, making proper thawing and cooking crucial.
Do you make crisp tasty dill pickles? Do your friends rave about your homemade salsa? Have you thought about marketing your home-canned products at a farmers’ market?
If so, the “Peddling Your Pickles Safely?” workshop is for you. At the workshop you will learn about the requirements of Minnesota’s “Pickle Bill” legislation. The workshop will be held Thursday, April 24, at Cabela’s in Rogers. The program runs from 9:30 a.m. to 3 p.m.
Over the Holidays as we celebrate with family and friends, we may be preparing an appetizer for a buffet, the main entrée or all the fixings for a family meal, or bringing a dish to pass for an office potluck.
Our hectic Holiday pace can lead to food-safety shortcuts and errors that could cause Norovirus, a foodborne illness with flu-like symptoms, that folks sometimes experience following a Holiday gathering.
Outbreaks of Norovirus usually occur when someone eats food or drinks liquids that were handled by an infected person who did not wash hands properly. People can also become infected after touching contaminated surfaces or serving utensils.