Pumpkins Galore! Pumpkin bread, muffins, soup, desserts and beverages are very popular in the fall and winter. Pumpkins technically are a type of squash in the Cucurbitaceae family, which includes cucumbers, melons and about 800 other “plant cousins.” They are botanically considered “fruits” even though some are used as vegetables on menus. Pumpkin and winter squash have […]

Vinegar with 5% Acidity: It Matters Vinegar is a key flavor component in home-preserved pickles, salsa, and other acidified foods and is critical for food safety too. Research tested recipes specify vinegar with 5% acidity. For example, a family favorite recipe for Bread and Butter Pickles includes 4 cups vinegar (5% acidity). Why is the […]

Can I Use My Ceramic Cooktop When Canning? A common question asked during canning season is, “Can I use my glass or ceramic cooktop when canning?” To answer this question, begin by contacting your cooktop manufacturer to find out what they recommend. Then ask yourself, “Is it a good idea to use my ceramic cooktop […]

Safety of Home Dried Mushrooms Fresh mushrooms have a short shelf life, usually 1-3 days at room temperature. For this reason, drying them either commercially or at home is an attractive alternative, because it lowers the water activity to below 0.85, thereby restricting the growth of pathogens (harmful bacteria). When dehydrated to a water activity […]

Preheat leftovers to 165 degrees Fahrenheit in the microwave, then keep them hot in a slow cooker. Learn more at https://ask.usda.gov/s/article/Can-you-reheat-leftovers-in-a-slow-cooker#:~:text=Reheating%20leftovers%20in%20a%20slow,stays%20at%20140%20%C2%B0F. #NCRFoodSafety

This week, many Americans will gather together with friends and family to celebrate Thanksgiving. When the fun is done, you may be left with more turkey than you anticipated. If you are looking for healthy ways to serve leftover turkey, nutritionists offer some ideas that align with the Dietary Guidelines. MyPlate Kitchen recipes have been developed […]

Divide hot foods into shallow containers for faster cooling. Learn more at https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety #NCRFoodSafety