Myth: I should be able to safely can any of the canned foods I buy at the grocery store.
Answer: Busted!
Just because you buy something in a jar that was canned, does NOT mean that it is safe for you to try that at home. Commercial canning equipment often hits higher temperatures, operate in sterile environment, include lab testing of representative homogenized batch samples for pathogens, and other safeguards that do not exist in a home kitchen or with home equipment.
Two reliable sources for additional information can be found at Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Wednesday, June 30, 2010
Thursday, June 24, 2010
Myth: The “sell by” date on the egg carton in my refrigerator is the same date as on the calendar so now I have to throw them away.
Answer: Busted!
“Sell by” is simply a voluntary date many food manufacturers use to let grocers known when to pull a product. It has to do with taste, however, not quality. Most products are good for at least a week after the “sell by” date. However, their nutritional value decreases, and that – not safety – is the real issue!
Additional information is available Missouri Families.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
“Sell by” is simply a voluntary date many food manufacturers use to let grocers known when to pull a product. It has to do with taste, however, not quality. Most products are good for at least a week after the “sell by” date. However, their nutritional value decreases, and that – not safety – is the real issue!
Additional information is available Missouri Families.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Tuesday, June 22, 2010
Storing the Catch Of the Day
Myth: When I go fishing, I stay for most of the day, so I store the fish in a cooler filled with the lake water to keep it safe until I get home.
Answer: Busted!
For fin fish: scale, gut and clean the fish as soon as they are caught. Wrap the cleaned fish in a water-tight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler, then just alternate layers of fish and ice. Cook the fish in 1-2 days, or freeze. Make sure the raw fish stays separate from cooked foods.
Two reliable sources for additional information can be found at Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Answer: Busted!
For fin fish: scale, gut and clean the fish as soon as they are caught. Wrap the cleaned fish in a water-tight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler, then just alternate layers of fish and ice. Cook the fish in 1-2 days, or freeze. Make sure the raw fish stays separate from cooked foods.
Two reliable sources for additional information can be found at Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Friday, June 18, 2010
Myth: I don’t have to worry about the SpaghettiOs recall if I heat them before eating.
Answer: Busted!
The June 17th recall of SpaghettiOs is because of possible undercooking of the meat.
The following products are subject to recall: [View all labels]
Anyone can get sick from eating food not heated correctly but children are especially of concern. Since SpaghettiOs is often eaten by children, make sure you don’t have any recalled food at home.
Have a consumer question about the recall? Call Campbell's Hotline at (866) 495-3774.
For more information visit the USDA's Food Safety and Inspection website.
Visit the Government's recall website to get the latest information on all food recalls and alerts as well as food illness outbreaks.
Contributor: Ellen Schuster, M.S., R.D., Associate State Nutrition Specialist, schusterer@missouri.edu
The June 17th recall of SpaghettiOs is because of possible undercooking of the meat.
The following products are subject to recall: [View all labels]- 14.75-ounce cans of "SpaghettiOs" with Meatballs, bearing the identifying product code "U5" on the bottom of the can.
- 14.75-ounce cans of "SpaghettiOs" A to Z with Meatballs, bearing the identifying product code "4N" on the bottom of the can.
- 14.75-ounce cans of "SpaghettiOs" Fun Shapes with Meatballs (Cars), bearing the identifying product code "KS" on the bottom of the can.
Anyone can get sick from eating food not heated correctly but children are especially of concern. Since SpaghettiOs is often eaten by children, make sure you don’t have any recalled food at home.
Have a consumer question about the recall? Call Campbell's Hotline at (866) 495-3774.
For more information visit the USDA's Food Safety and Inspection website.
Visit the Government's recall website to get the latest information on all food recalls and alerts as well as food illness outbreaks.
Contributor: Ellen Schuster, M.S., R.D., Associate State Nutrition Specialist, schusterer@missouri.edu
Tuesday, June 15, 2010
Myth: Someone told me I can use any jar for canning, not only the “name-brand” jars.
Answer: Busted!
Mason jars and Ball jars are specifically designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars should not be used. These jars are generally thin walled in comparison to jars made for home canning and will break more easily. The mouths of the jars may not be appropriate for the sealing lids.
Jars come in a variety of sizes from half-pint jars to half-gallon jars. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. If properly used, jars may be reused indefinitely as long as they are kept in good condition.
Two reliable sources for additional information can be found at Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Mason jars and Ball jars are specifically designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars should not be used. These jars are generally thin walled in comparison to jars made for home canning and will break more easily. The mouths of the jars may not be appropriate for the sealing lids.
Jars come in a variety of sizes from half-pint jars to half-gallon jars. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. If properly used, jars may be reused indefinitely as long as they are kept in good condition.
Two reliable sources for additional information can be found at Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Sunday, June 13, 2010
Myth: I have a hard-water film on my canning jars; so now I have to throw them away.
Answer: Busted!
Before tossing those jars, try to remove the remove scale or hard-water film by soaking the jars for several hours in a solution of 1 cup of vinegar and 1 gallon of water.
In order to reduce scale build-up, try adding ½ cup vinegar to the boiling water bath canner or 2 tablespoons vinegar to the pressure canner before processing.
Two reliable sources for additional information are Missouri Families and the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Before tossing those jars, try to remove the remove scale or hard-water film by soaking the jars for several hours in a solution of 1 cup of vinegar and 1 gallon of water.
In order to reduce scale build-up, try adding ½ cup vinegar to the boiling water bath canner or 2 tablespoons vinegar to the pressure canner before processing.
Two reliable sources for additional information are Missouri Families and the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Tuesday, June 8, 2010
Myth: I do not have a pressure canner, so it is safe to use my boiling water bath method for all my canning needs.
Answer: Busted!
Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
Low acid foods lack the acidity needed to inhibit the growth of bacteria and spores that can survive boiling water temperatures (212ºF.) A temperature of 240ºF is needed to destroy bacterial spores. This temperature can only be reached in a pressure canner; at 10 pounds pressure or higher.
Two reliable sources for additional information are Missouri Families and the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
Low acid foods lack the acidity needed to inhibit the growth of bacteria and spores that can survive boiling water temperatures (212ºF.) A temperature of 240ºF is needed to destroy bacterial spores. This temperature can only be reached in a pressure canner; at 10 pounds pressure or higher.
Two reliable sources for additional information are Missouri Families and the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Friday, June 4, 2010
Myth: If I find mold growing inside a jar of home canned food, I just scrape it off and eat the food.
Answer: Busted!
Mold growth in foods can raise the pH of the food. In home canned products, this could mean that the high acid products could become low acid and therefore run the risk of botulism or other bacterial spoilage. Thus, any home canned product that shows signs of mold growth should be discarded. USDA and microbiologists now recommend against even scooping out the mold on jams and jelly products and using the remaining jam or jelly, even though that used to be suggested.
It is best to follow guidelines set out by So Easy to Preserve, University of Georgia Cooperative Extension Service, and other reliable sources such as Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Mold growth in foods can raise the pH of the food. In home canned products, this could mean that the high acid products could become low acid and therefore run the risk of botulism or other bacterial spoilage. Thus, any home canned product that shows signs of mold growth should be discarded. USDA and microbiologists now recommend against even scooping out the mold on jams and jelly products and using the remaining jam or jelly, even though that used to be suggested.
It is best to follow guidelines set out by So Easy to Preserve, University of Georgia Cooperative Extension Service, and other reliable sources such as Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu
Wednesday, June 2, 2010
Myth: My canned green beans lost some liquid during the processing time; so I can open them to add more liquid.
Answer: Busted!
If the jars were processed correctly and are sealed, DO NOT open them to replace the liquid. If liquid is lost from the jar during processing the food may darken, but it will not spoil. There are several reasons for liquid loss in canning:
If the jars were processed correctly and are sealed, DO NOT open them to replace the liquid. If liquid is lost from the jar during processing the food may darken, but it will not spoil. There are several reasons for liquid loss in canning:
- food packed too tightly in jars
- air bubbles not removed before capping the jar
- pressure canner not operated correctly or pressure fluctuating during processing
- lowering pressure in canner suddenly after processing
- opening the canner lid before the pressure has returned to zero
- starchy foods may have absorbed the liquid during canning
It is best to follow guidelines set out by So Easy to Preserve, University of Georgia Cooperative Extension Service, and other reliable sources such as Missouri Families or the National Center for Home Food Preservation.
Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu