The Basics of Food Safety
- CLEAN: Wash hands and surfaces often
- SEPARATE:Don't cross-contaminate!
- COOK:Cook to proper temperature
- CHILL:Refrigerate promptly
Disasters and Power Outages- Salvaging and handling food after power outages, floods and other disasters may raise questions and present challenges. Refer to this resource to help recover food from a disaster.
See the link, Preserve It Fresh, Preserve It Safe for the following information:
Making Sweet Spreads and Canning Fruit; Canning with Less Sugar; and Drying and Freezing Strawberries Without Added Sugar.
Let's Get to the Basics
Do you have a dial pressure canner? Bring it by the Extension office to have it checked free of charge for pressure safety. Our staff can also assist you with making sure gaskets and air vents are in good condition to preserve. We also have a few helpful books available at a minimal cost.
- USDA Complete Guide to Canning, Rev. 2009
- 10 Tips for Home Canned Food
- Rapid Response Center- Food Preservation
- Exhibiting at the County Fair
- Preserving Vegetables (español: Verduras)
- Cucumbers (español: Pepinos)
- Beans (español: Frijoles)
- Peppers (español: Chiles)
- Sassy Salsa (español: Salsa Atrevida)
- Sweet Corn (español: Maiz Dulce)
- Tomatoes (español: Tomates)
- Apples (español: Manzanas)
- Cherries (español: Cerezas)
- Peaches (español: Melocotones)
- Strawberries (español: Fresas)