There are a variety of foods that are available in stores that most home canners may want to process. Understanding the acidity level of the food you are preparing is very important for longevity in storage and for safety. Normally standard boiling in a water bath for canning requires that you use either a high […]

Before preparing fresh vegetables, cut away any damaged or bruised areas. Bacteria that cause illness can thrive in these places. Immediately refrigerate any fresh-cut items for best quality and food safety. NEVER mix your fresh produce preparation area or tools with those used for meat, fish, dairy or you risk cross contamination. Always wash & […]

Sandwiches may be served hot or cold, closed or open-faced. They can be made with many different types of breads and rolls. To add variety to your menus, include breads and rolls with different flavors, textures, sizes, and shapes. Besides enriched white bread, consider using whole-wheat, rye, pumpernickel, French, raisin, Italian, Boston brown, or cheese […]

Store the following foods at 40 °F, with adequate circulation. For optimal quality, store no longer than the times listed below. Length of time may vary depending on the quality of product stored. Apples 1-3 weeks Berries 1-7 days Citrus fruits 3 weeks Grapes 1 week Juices, all types, opened 7-10 days Juices, all types, […]

To avoid spoilage or serious food borne illness, meat, poultry, and fish must be properly handled during thawing, preparation, cooking, cooling, and serving. Frozen meat, poultry, and fish must be received and stored hard-frozen at 0 °F or below, until removed for thawing and cooking. Directions for Thawing 1. ALWAYS wash hands and all surfaces […]

Tips for Washing Fresh Vegetables (for Cooking or for Serving Raw) Just before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. Firm vegetables such as carrots, potatoes, and squash will need to be scrubbed with a vegetable brush under cold […]

Use Safe Handling and Storage Techniques • Be aware of the condition in which perishable foods are purchased and delivered. Inspect foods to make sure frozen foods are frozen solid and refrigerated foods are at the appropriate temperatures. • Improper temperature control before and after purchasing or delivery can shorten a food’s shelf life. • […]

Chicken or turkey, cooked 3-4 days Casseroles, meat, poultry, egg 3-4 days Chicken nuggets 1-2 days *Chicken or turkey, raw 1-2 days Eggs, hard-cooked 1 week Eggs, in shell, raw 3-5 weeks Eggs, yolks, whites, substitutes, raw 2-4 days Fish, cooked 3-4 days *Fish, raw 1-2 days Frankfurters, opened package 1 week Frankfurters, sealed package […]

Store the following foods at 40 °F, with adequate circulation. For optimal quality, store no longer than the times listed below. Length of time may vary depending on the quality of product stored. Butter 1-2 weeks Cheese, cottage or ricotta 1-2 weeks Cheese, cream 2 weeks Cheese, hard, unopened 1-2 months Cheese, hard, opened 3-4 […]

Store the following foods at 0 °F, with adequate circulation. For optimal quality, store no longer than the times listed below. Length of time may vary depending on the quality of product stored. Dairy Products Butter 12 months Cheese, hard 6-8 months Margarine 12 months Milk, fluid 3 months Whipped topping, unopened plastic tub 14 […]