The Extension Institute of Human Development & Relationships provides the tools Wisconsinites need to thrive as well-rounded, capable individuals and families. Our programs promote aging-friendly communities, coach effective parents and help families put technology, mindfulness and financial awareness to use.
A short heat process known as blanching is generally recommended before freezing of vegetables. Some canning recipes also call for a short blanching, or heating, step prior to placing vegetables into the jar. Blanching helps to stabilize the color, especially of peas and other green vegetables, and it protects flavor and texture. Blanching also helps to cleanse […]
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Federal law gives everyone the right to request three free credit reports each year—one each from the three credit bureaus: Equifax, Experian, and TransUnion. There are three ways to order your free credit report: through the mail, by phone toll-free, or at the official website AnnualCreditReport.com. Extension’s “Check Your Free Credit Report: 2/2, 6/6, 10/10” […]
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Cutting Food Waste While Maintaining Food Safety Published on April 15, 2019April 15, 2019 by Barb Ingham Food safety and food waste are both major concerns. The Centers for Disease Control and Prevention (CDC) estimates that there are about 48 million cases of foodborne illness annually – the equivalent of sickening 1 in 6 Americans […]
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Finding reliable information online Published on April 12, 2019 by Barb Ingham It’s so often challenging to sort through all the information found online. How can a person tell if the information is from a reliable source? And from an Extension-educator standpoint, how do we know that the information is based on credible research so […]
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No soap and water? Try hand sanitizers. Published on April 12, 2019 by Barb Ingham Washing your hands is one of the most important things you can do to avoid getting sick and spreading germs to people around you. The best way to prevent the spread of infections and decrease the risk of getting sick […]
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Safe handling of cooked rice Published on April 5, 2019 by Barb Ingham I received a question about the safety of reheating cooked rice. It seems that internet sites caution against reheating rice (at all), or reheating rice only once, or storing cooked rice for only 1 day before eating and/or discarding. Another site suggested […]
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Try orange marmalade! Published on April 4, 2019 by Barb Ingham Sometimes, as winter turns to spring and even before the first fruits of summer appear, thoughts turn to food preservation. One recipe to try this time of year is orange marmalade. Citrus fruits, oranges and lemons in this recipe, are still in season and […]
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Fruit and Vegetable Safety Published on April 3, 2019 by Barb Ingham According to the Centers for Disease Control and Prevention (CDC) eating a diet with plenty of fruits and vegetables provides important health benefits, but it’s important that you select and prepare them safely. Fruits and vegetables add nutrients to your diet that help […]
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Focus on Food Safety When Making Maple Syrup Published on April 1, 2019 by Barb Ingham Making maple syrup is a time-honored tradition in many parts of Wisconsin, and it is as much of an art as a science. Even though sap does run in other trees such as birch and elm in early spring, […]
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The University of Wisconsin issued recommendations a few years ago for safely using an atmospheric steam canner for home canning of naturally acid or acidified foods. The atmospheric steam canner has some advantages over a boiling water canner for processing high acid foods. Research recommendations indicated that naturally acid foods, such as peaches, […]
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