Food
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Get answers that are reliable to food preservation questions
Strawberries are being picked. Vegetables are ripening. The Minnesota food preservation season is starting. Canning, freezing, drying or pickling fruits and vegetables allows us to enjoy the bounty of summer for months to come. Whether you?Äôre making your first batch of salsa or you?Äôve been pressure canning green beans for years, you may have…
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Taking Your Pickles to the Next Level
From Home Canning to Commercial Production Taking Your Pickles to the Next Level ?Äì from Home Canning to Commercial Production is a new workshop being offered by University of Minnesota Extension and the Minnesota Fruit and Vegetable Growers Association. The workshop will be held from 1-4:30 p.m. Monday, July 14, at Cabela?Äôs, in Rogers, Minn.…
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Take your burger?Äôs temperature
Are you using a food thermometer to check the internal temperature of your burgers? It?Äôs important to always use a thermometer to be sure hamburgers are cooked to 160¬?F for 15 seconds for best results in killing bacteria. E. coli 0157:H7 is the pathogen of concern. A number of foodborne illness outbreaks have been linked to…
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Peddling Your Pickles Safely? workshop scheduled
Do you make crisp tasty dill pickles? Do your friends rave about your homemade salsa? Have you thought about marketing your home-canned products at a farmers?Äô market? If so, the ?ÄúPeddling Your Pickles Safely??Äù workshop is for you. At the workshop you will learn about the requirements of Minnesota?Äôs ?ÄúPickle Bill?Äù legislation. The workshop will…
