The Extension Institute of Health & Well-Being works to catalyze positive change in Wisconsin families through evidence-based programs focused on nutrition, food security and safety, chronic disease prevention, mental health promotion, prevention of substance abuse and health insurance literacy.
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 […]
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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 […]
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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 […]
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A Response for Fatherhood: What We Heard from Wisconsin Dads What does it take to support today’s fathers? How do you define a successful fatherhood? Those are the questions research from UW-Madison Extension is answering with its Wisconsin Fatherhood Need assessment, a report now available here: https://parenting.extension.wisc.edu/fatherhood Extension realized we were not serving fathers in […]
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View, print, or share the full issue here. Use the Right Canner for the Job! Whether you are a new or life-long home food preserver; you may have noticed that there are a variety of canners available. It is important recognize the pH of the food being processed will indicate what type of canner can […]
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Burning Issue: Canned Soups The winter season means soup season! Enjoying a warm bowl of homemade canned soup is a great way to stay warm and cozy in these cold months. The key to canning a safe, high-quality soup is to follow directions provided by a reliable science-based source such as USDA, the National Center […]
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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
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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 […]
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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
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Have you heard the saying that a meal can be better when it’s reheated and served the next day? As long as we follow a few food safety steps, those ‘planned overs’ will be both healthy and delicious. Cook Food Safely. The first step in having safe ‘planned overs’ is cooking the food safely. If […]
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