Author: Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

Jam and Jelly Problems – Cause, Prevention, and Remedy Resources

Marlene Geiger 8 Comments
Jar of strawberry jam.

Sometimes jam and jelly recipes just don’t turn out right. When problems occur, it’s time to figure out why it went wrong, how to remedy, and how to prevent the same thing from happening in the future.

Common problems with homemade jam and jelly include softness, toughness, crystals, mold, and fermentation. These issues arise from various factors, including incorrect proportions of sugar, acid, and juice, under- or overcooking, insufficient pectin, and improper storage.

Fruit gels require the exact right amount of fruit, pectin, acid and sugar for a firm gel to form. Imprecise measuring, too-ripe fruit, failure to use the right type (or amount) of pectin, or adding ingredients incorrectly can all contribute to too-soft or syrupy jam or jelly. Doubling recipes can also be a cause for issues.

The best place to turn for answers is the National Center for Home Food Preservation where one can learn more about problems, causes, and prevention strategies. A list of problems encountered, causes, and possible solutions are presented in easy-to-follow tables for jams, jellies, and fruit spreads.

Ball® also has a problem solver page to help with questions like why fruit floats in jams, cloudiness, fermentation, liquid float and more.

If the problem is a soft gel, remaking may be a possibility. Washington State University Extension has an excellent publication on remaking soft jams and jellies. Stiff or tough jams and jellies are more difficult to remedy; remaking a stiff jam or jelly for long-term storage is not expected to result in a quality product and is not recommended. If remaking is considered, the National Center for Home Food Preservation provides directions for doing so.

Crystals are caused by too much sugar, undissolved sugar sticking to the side of the cooking pot, or cooking the mixture too little, too long, or slowly. To prevent crystals from forming, use a tested recipe and dissolve all sugar as the jelly cooks. Cooling the mixture too slowly or for too long may also result in crystals. To prevent this, remove the mixture from the heat once the jelly point is reached. Learn how to prevent crystals from this Penn State Extension video. Sweet spreads exhibiting sugar crystals are safe to eat.

Sometimes the best solution is just to use the product as is. Soft fruit spreads make excellent syrups for pancakes and ice cream. Hard fruit spreads can be used as meat glazes or thinned with water/juice and used for pancakes or ice cream.

A product experiencing a problem is usually safe to eat. Products showing cloudiness or bubbles are safe unless there are moving bubbles or there are signs of spoilage. Any products showing signs of mold should be discarded. When a jar has a larger than recommended head space or air was not removed prior to processing, the fruit will darken but is safe. Improperly processed or stored products may develop a wine-like flavor or color; this is due to fermentation of the sugar to alcohol and carbon dioxide. If there is no mold on or in the product, it is safe to eat.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Cherries, Nature’s Hidden Treasure

Marlene Geiger 1 Comment
Bright red cherries hanging from a branch

Cherry season is upon us! The season typically runs from late May to August, with different harvest seasons for sweet and sour cherries and location. Peak season for most Midwest varieties is June to July.


A hidden treasure of nature, cherries are packed with antioxidants, vitamins, and fibers. Cherries are grouped according to taste into sweet and tart/sour types. Within each of these groups, cherries are classified on the basis of the color and firmness of their flesh. Sour cherries and sweet cherries are rich in anthocyanins and quercetin, antioxidants which play a role in reducing total body inflammation, contribute to heart health, and help fight free radicals. As a good source of vitamins A and C, they help to strengthen the body’s defenses and improve overall health. Studies have also shown that tart cherry juice may soothe sore muscles, speed recovery after working out, and help with sleep. A cup of cherries pack three grams of fiber and 87 calories (tart cherries).

Most people think of sweet desserts like cherry pie when they think of using cherries in recipes, but cherries can be used in savory dishes, too. In addition to fresh cherries, cherries are readily available dried, canned, frozen, freeze-dried and as juice; all can be used in a variety of ways.

Here are some ideas, beyond sweets, of ways to include cherries in our diet:

  • Add frozen cherries to a smoothie for breakfast
  • Add tart cherry juice to a smoothie for a post-workout recovery drink
  • Add dried or fresh cherries to oatmeal, yogurt, or salads
  • Eat a handful of dried cherries for a snack or add them to a snack mix
  • Use fresh or frozen cherries and/or cherry juice in sauces.

If there is an abundance of cherries, cherries preserve exceptionally well. They can be canned, frozen, or dried or made into pie filling or jam. Cherries should be preserved soon after picking. When preserving, choose freshly harvested cherries with a deep uniform color and a firm flesh. Stem and wash the cherries just before using. Remove pits for the desired preservation method or use. If pitted, drop cherries in a solution of 1 tsp. powdered ascorbic acid per gallon of water to prevent discoloration. Drain fruit before processing. If unpitted, prick skins on opposite sides with a clean needle to prevent splitting. How to Preserve Cherries provides tested recipes and methods for preserving cherries.

February is National Cherry Month which seems odd given cherries are a summer fruit. Here’s some fun facts about cherries and why they are celebrated in February:

  • George Washington’s February birthday is an annual reminder of the tale of our first President admitting to his father that he chopped down a cherry tree on the family farm. The folklore tale has forever linked Washington and cherries to February.
  • Cherry trees come to life in February in Washington DC signaling the coming of the National Cherry Blossom Festival in late March and early April when thousands of trees and millions of cherry blossoms provide a spectacular sight for approximately a few days to two weeks. The annual celebration started in 1912 when the people of Japan sent 3,000 cherry trees to the people of the United States to celebrate friendship between the two nations.
  • February is National Heart Month and Valentine’s Day. Because a single cherry looks a bit like a little heart, significant of both, it seems only appropriate that the cherry be celebrated, too. Cherries can contribute to heart health due to their rich nutrients that help regulate blood pressure, reduce inflammation, and potentially lower cholesterol levels, all of which are important for cardiovascular well-being.

Some additional fun facts about cherries:

  • It takes about 250 cherries to make a cherry pie. The average cherry tree grows about 7000 cherries each year which is enough to make about 28 pies. It takes 30-40 bees to pollinate one tree.
  • 70% of all the tart cherries produced in the US are grown in the northwest region of lower Michigan known as the Cherry Capitol of the World. Washington is the top sweet cherry producer in the country and second in the world.
  • Cherries are not a native American fruit; they were brought to this country with the French settlers in the early 17th century (1606).
  • Cherries can be harvested using mechanical tree shakers in seven seconds.
  • In general, the darker the cherry, the sweeter its flavor but there are exceptions such as yellow cherry varieties.
  • Cherries contain a small pit inside which classifies them as a stone fruit. Cherry pits can be used in pellet stoves to heat homes.
  • Cherries are one of the few natural sources for melatonin, which can help regulate sleep cycles.

As cherries come into season, stock up while they are ripe for the picking. Life can be made better with a bowl of cherries!

Sources:
How to Preserve Cherries, Utah State University
Health Benefits of Cherries, WebMD
Facts for Cherries, Washington State Department of Agriculture

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Heat Sources for Presto® Pressure Canners

Marlene Geiger

Presto® has provided the following information about heat sources approved for Presto® canners: “Presto stovetop canners are versatile and will work on gas, electric coil and electric smooth top (glass top) ranges. There are, though, some qualifiers that must be considered.”

“Gas—12,000 BTU or less. With new ranges it can be hard to find a front burner that meets this criteria. Using heat above 12,000 BTU risks damage to the canner such as the bottom bowing (warping). No outdoor propane burners are recommended! BTU is too high thus making it difficult to regulate pressure and operate safely.”

“Electric Coil: UL858 is a safety regulation that went into effect in 2018. Any electric coil range manufactured in 2018 or later uses “Sensi-Temp Technology” meaning there is a sensor in the center of the coil. If the sensor detects a pan temperature near 450 degrees F, the burner will automatically shut off until a lower pan temperature is reached. This cycling will continue until the unit/burner is turned off. When canning, this may mean that necessary pressure can’t be reached and/or maintained for canning. Some models will work, some will not. User must check with range manufacturer.”

“Electric Smooth Top: Some smooth top (glass top) ranges can support the weight of a fully loaded canner (as much as 50+ pounds), and some can’t. We recommend that users check with their range manufacturer regarding compatibility. It is important to also use the proper size burner to place the canner on. Use the element that most closely matches the 8-inch diameter of the canner bottom (the portion of the canner bottom that comes in contact with the element).”

“Induction: The Presto® Induction Canner is equipped with a stainless steel clad base thus making it compatible with an induction heat source. An induction range or cooktop does require that an induction canner be used. However, the stainless steel base required for induction heat transfer does work on gas and electric ranges too.” Presto has tested a portable induction cooktop that is compatible with the Presto Induction Canner.

___________________________

Iowa State University Extension and Outreach and AnswerLine do not endorse or recommend any products mentioned in this blog. Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Source: Let’s Preserve Together. Presto® Test Kitchen Newsletter, Issue No 5. April, 2025.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Washing Produce

Marlene Geiger 4 Comments

Rinse Fresh Fruits and Vegetables social media post from Partnership for Food Safety Education.comEating fresh fruits and vegetables is important for good health. Raw fruits and vegetables contain harmful bacteria (Salmonella, E. coli, and Listeria) that can cause foodborne illness, also known as food poisoning. Fresh or uncooked fruits and vegetables can be made safe and enjoyed without concern if steps are taken to reduce the risk of foodborne illness by properly washing before consuming.

All fresh produce should be rinsed or washed just prior to use in cool, clean, running water.  The exception is produce that has been washed by the producer and the packaging indicates, “pre-washed”. There is no need for any special product to wash produce such as a vegetable or produce wash. Produce exhibiting dirt or having a rough skin can be brushed while running under water. Never wash produce with bleach or soap. Once thoroughly washed, dry with a paper towel to further remove bacteria. Even if the rind or skin is to be removed, washing should not be skipped; bacteria can be carried into the fruit when it is cut into.

In addition to washing produce, washing hands (20 seconds under warm water) before and after washing produce is important to prevent transferring bacteria to the produce prior to washing or in preparation.  Surface areas used for preparing the produce also need to be clean.

Lastly, washing produce before storing may promote bacterial growth and speed up spoilage, so it is best to wait and wash fruits and vegetables just before use.

Source:
Safe Produce.  Partnership for Food Safety Education.
Fruit and Vegetable Safety.  Food Safety.org
Guide to Washing Produce.  Colorado State University Extension.

Reviewed and updated 6/2024, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Celebrating 50 Years! -A Conversation with Mary Jo Williams, AnswerLine’s First Operator

Marlene Geiger 2 Comments
Celebratory image: Celebrating 50 AnswerLine Years

As AnswerLine celebrates 50 years of service, it is fun to look back and learn about our roots and some of the home economists who are part of our history.

Mary Jo Williams was the first operator for AnswerLine beginning March 1, 1975, and held that position for 12 years. During those 12 years, she was the only operator but did have the assistance of two other home economists in the area when she needed to take time off for her children; and later, as call volume increased, a second phone line and home economist was added during the busy summer months.

Williams came to Ames with her family when her spouse took a position at Iowa State University. Prior to the move, she worked for Missouri Extension as a family economics and management specialist in a seven-county area after completing her degree in Home Economics Extension. Soon after her move, she was contacted by Louise Rosenfeld, State Home Economics Extension Leader (1946-1975) who sought to broaden the program by giving the home demonstration agents in the counties more time to present programs and training and provide another means of extension outreach. Limited phone education had been used in other states to replace one-on-one interactions which Rosenfeld felt might be the answer for Iowa as well. To that end, she recruited Williams to fill that position.

AnswerLine began as a pilot program with 10 counties over six months. At the end of the trial period in September, it was determined that the service was a success and provided the kind of help that both county extension staff and clients wanted so the program was expanded to all Iowa Counties.  Williams had one call on day one and was answering as many as 250 calls and/or letters on the busiest of days towards the end of her stint.

Having worked with extension in Missouri, Williams was familiar with some of the questions that clients asked and could easily provide answers. However, beyond relying on her own knowledge, she was privileged to be working in the basement of Curtiss Hall which is where the state extension food specialist also had office space; the specialists helped her with many of the food-related questions. Other extension staff across campus also provided resources for her. From day one, she began cataloging questions and answers and compiling them into filing cabinets and notebooks. 

At some time in her 12 years, a computer was dropped off for her to use.  Having no experience with a computer, she did not find it very helpful at first but over time learned to record data on disks which were checked by the state specialists for accuracy. Beginning in 1983, the disks were shared with the home economists in the counties providing staff with faster access to answers as well.

While working for AnswerLine, Williams also completed a Master’s Degree in Communications in 1978. The title of her thesis, Educational Effects of a Home Economics Answering Service in Iowa, documented the usefulness and effectiveness of providing research-based information via a telephone answering service.

Ames and the Iowa State campus experienced severe flooding from the Squaw Creek (now Ioway Creek) and the South Skunk River on June 27, 1975. Williams remembers the many calls for the next month regarding flood clean up after an Ames Daily Tribune article suggested Ames residents call the Home Economics AnswerLine. Williams has many memories of the various calls she received; one in particular stands out coming from a young boy asking how to restore his leather baseball glove left in the rain.

The 50-year journey has brought memories and more to those who have received the calls and provided science-based, researched answers to clients seeking information. Many times we learn together.  Despite the timeline, AnswerLine has always relied on sound resources to provide answers to the many questions that come our way—historical cards and notebooks, online searches, textbooks, reliable food preservation and recipe sources, Iowa State University extension and university professionals, our 12-state NCFSEN friends, and the cooperative extension services with all U.S. land-grant universities. 

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Staying Safe During Tick Season

Marlene Geiger 8 Comments

Spring brings green grass, flowers, leaves on the trees, and lots of outdoor time. And unfortunately, ticks are also part of spring. As temperatures rise above freezing in the spring, over-wintered ticks are on the move again posing a risk of tick-borne diseases like Lyme disease and others. Tick populations vary greatly from place to place and year to year. Ticks are most active from March to November with peak activity in April, May, and June. Ticks live and crawl on low-lying vegetation and attach to small mammals, pets, or people as they pass by. Ticks crawl upward to find a place to bite as they seek blood to reproduce.

There are more than a dozen different tick varieties throughout the Midwest; there are three that one is most likely to encounter–the American dog tick, the lone star tick, and the blacklegged tick.

Blacklegged Tick also known as deer tick or bear tick male, female, nymph, and larva stages

The American Dog Tick is also known as the wood tick. These ticks are found predominantly in grassy fields as well as along walkways and trails. They feed on a variety of warm blooded animals. Without a host, they may survive up to two years but need a host to move to the next stage of their development. Although they are abundant, the American dog tick is not considered to be a serious human health threat in Iowa. They can transmit diseases such as Rocky Mountain Spotted Fever;  however, this disease is not common in Iowa or Minnesota.

Image of Lone Star Tick next to the edge of a dime

The Lone Star Tick is abundant in the south central and southeastern US and in recent years has become common in Iowa as well. It is recognized by the white dot on the back of the adult female. The adult feeds on large mammals while the immature ticks prefer birds and small mammals. These ticks are usually found in bushy and grassy areas and can transmit the bacteria of several diseases but not Lyme Disease.

American Dog Tick compared to the edge of dime

The Blacklegged Tick is also known as the deer tick or bear tick and is the known carrier of Lyme Disease. This tick takes two years to complete its life cycle and is found predominately in woody, brushy areas. Both the nymph (about the size of a poppy seed) and adult (1/8” or smaller) stages are capable of transmitting Lyme Disease. To transmit Lyme disease, deer ticks need to be attached for a significant length of time (48-72+ hours), so daily tick checks can be an important step in reducing the risks of Lyme Disease.

If you are unsure about a tick, you can submit it for identification to the Iowa State University Plant and Insect Diagnostic Clinic. ISU does not test ticks for pathogens as testing ticks for pathogen presence is not useful.

There are some simple precautions one can take to protect self, family and friends, and pets from ticks and the diseases they carry. These include:

  • Avoid prime tick habitat such as weedy vegetation.
  • Wear long-sleeved clothing and tuck pants into socks or wear leggings.
  • Use EPA-registered repellents such as DEET or picaridin.
  • Spray shoes with permethrin.
  • Use a tick preventative product on pets (dogs).
  • Conduct regular tick checks including pets.

After being outdoors, make it a routine to check clothing and your body. A good tip is to disrobe in a dry bathtub where ticks that might fall off can be easily seen and disposed of. If a tick has attached, it is important to remove it quickly and correctly. Use this recommended method:

  1. Use fine-tipped tweezers to grasp the tick as close to the skin’s surface as possible.
  2. Pull upward with steady, even pressure. Don’t twist or jerk the tick; this can cause the mouth-parts to break off and remain in the skin. If this happens, remove the mouth-parts with tweezers. If you are unable to remove the mouth easily with clean tweezers, leave it alone and let the skin heal.
  3. After removing the tick, thoroughly clean the bite area and your hands with rubbing alcohol, an iodine scrub, or soap and water.
  4. Dispose of a live tick by submersing it in alcohol, placing it in a sealed bag/container, wrapping it tightly in tape, or flushing it down the toilet. Never crush a tick with your fingers. Folk remedies such as burning or coating with polish, detergent, or petroleum jelly are of no benefit and may promote transmission of pathogens.

Most ticks are very sensitive to dryness. After removing clothing, place the clothing in the dryer unless it is soiled (heat will set soil). Blacklegged ticks are most susceptible to heat, while American dog ticks and Lone Star ticks are less susceptible. To be sure each species achieves fatal crispiness, leave clothes in the dryer on high for at least 10 minutes. Soiled clothing should be laundered in water as hot as possible and then dried in the dryer.

______________________________________
This blog was prepared with the help of Dr. Donald R Lewis, Professor Emeritus (Extension Entomologist), Iowa State University Department of Entomology. Tick images are courtesy of and with permission of John Van Dyk, Iowa State University Department of Entomology. http://www.ent.iastate.edu/ A dime is included in the photos to give perspective of size.

Are You Ready for Tick Season? University of Rhode Island.
Spring is Tick Season in Wisconsin. University of Wisconsin.
Ticks and Tick-borne Disease in Iowa. Iowa State University.
Tick Smart Tips. University of Rhode Island.
Preventing Ticks on Pets. CDC
What to Do After a Tick Bite. CDC

Reviewed and updated 3/2025, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Artichokes

Marlene Geiger 6 Comments

It’s artichoke season! Spring artichokes are now available and at their prime! Upon first glance, an artichoke looks intimidating. Artichokes are an ancient food from the plant known as Cynara cardunculus var. scolymus which is a kind of thistle. The part that we see in our stores and eat is actually the flower bud of the plant, also called the head, which has become a highly regarded vegetable. It’s quite intriguing to wonder how ancient man figured out how to eat and enjoy such a thorny-looking thing.

artichokes

Artichokes are best enjoyed at two different times of the year, spring and fall. The spring season runs from March to May, and the fall season is September and October. Ninety-nine percent of our artichokes are grown in California, with Monterey County being the lead producer and the town of Castroville being the “Artichoke Center of the World!” Artichokes are also grown commercially in Oregon and Washington. They thrive best in Zones 7-11; however, they can be grown in colder regions, like Iowa, as an annual vegetable.

Artichokes are fiber-rich, low in calories, and come packed with nutrition. Per the Nutrition Value website, one medium-sized artichoke cooked without salt (120g) provides 64 calories, 3.5g of protein, 14.4g of carbohydrates, and 0.4g of fat. In addition, artichokes are an excellent source of vitamin C and K, potassium, and antioxidants. (For additional nutrition information, see profile at Nutrition Value.) Artichokes contain the highest levels of antioxidants of any vegetable (polyphenols, flavonoids, anthocyanins, among others) and are loaded with an army of beneficial nutrients that can protect the body from cancer per the National Foundation for Cancer Research. While a fresh artichoke provides the best nutrition, artichokes are available in other convenient preparations—frozen, canned, and marinated heart–making it easy to incorporate potent antioxidants into your diet.

While nearly all parts of the artichoke are edible, they are prized for their ‘heart,’ which is found at the base of the stem. The parts of the artichoke which are usually inedible include the choke, outer petals, and thorns. The choke, located right above the heart, is stringy and indigestible. The lower part of the petals, which contain part of the heart, are edible by drawing the lower petal through the teeth with the rest of the petal discarded. The thorns are usually snipped off. 

When purchasing artichokes, choose those that have a tight leaf formation, a deep green color, and are heavy for their size. In general, the smaller the artichoke, the more tender it will be, and the rounder it is, the larger its heart. Artichokes are best used on the day of purchase but can be stored unwashed in a plastic bag in the refrigerator for up to 4 days. Wash just before cooking.

Artichokes can be prepared by steaming, stuffing, baking, braising, or grilling. Steaming is the most common means of preparation. They are done when the bottom of the stem can be pierced with a knife. Whatever method is used, stainless steel, glass, or enamelware should be used to prevent discoloration and off-flavors. Lemon juice should be used on cut edges to prevent discoloration. 

Learn how to buy, store, prepare, cook, and eat artichokes from Artichoke 101 via YouTube. Put your artichoke intimidation to rest and enjoy this nutritious flower!

Reviewed and updated, 3/2025, mg.

Sources

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Celebrating 50 Years! A Pioneering Experiment in Education via a Helpline

Marlene Geiger 4 Comments

Since March 1, 1975, Iowa State University Extension and Outreach (known as ISU Home Economics Extension in 1975) has provided a toll-free telephone answering service known as AnswerLine. AnswerLine was founded as an experiment in phone education as envisioned by an Iowa State University Master’s student, Mary Jo Knight Williams (MS, 1978). We could not be more excited to celebrate our history, our success, and all the accomplishments achieved thanks to the many dedicated staff members, clients, and extension partners over the years.

Dial an answer. If the kids have just spilled ink on the carpeting, you're looking for a beef jerky recipe or you want to get rid of the odor of Uncle Harry's cigar, and you need the answers in a hurry what do you do? Just call Mary Jo Williams at the toll free number 1-800-262-3804.
Image Source: Ames Daily Tribune, April 19, 1975, p6. Read full article.

The purpose of the thesis project was to determine the usefulness and effects of providing home economics educational information via a telephone answering service. William’s project was designed to help county home economists answer their daily routine calls to give them more time for program development and presentation and to answer consumer calls more quickly. Ten counties were included in a six-month pilot program using an in-WATS (Wide Area Telephone Service) line on a voluntary basis. Promotion of use was left to the counties.

A home economics extension BS graduate of the University of Missouri at Columbia and former extension family economist and management specialist, Williams served as the first operator. One call was received on the first day of operation with the call volume growing exponentially thereafter. Questions were answered using reference books, home economics subject specialists, and file cards of repeated questions. When the trial period ended in September 1975, it was determined that the service successfully provided the kind of help that both county extension staff and citizens wanted so the service was made available to all Iowa counties on a voluntary basis with promotion and use left to the counties. The service was never intended to replace the county home economists who also called upon AnswerLine to help with answers to more difficult questions. Early calls included questions about “food safety, food preparation, food preservation, nutrition, clothing care, and alterations.” 1 The helpline was also seen as another tool for extension outreach adding to the already well-established formats of meetings, workshops, fairs, radio and television programs and interviews, newspapers, and mass mailings.

While no one in 1975 could have predicted the current landscape of technology and the many events of the past years that have shaped us, we are thrilled to celebrate this milestone anniversary and our history of service to Iowans and Minnesotans (since 2003). Despite 50 years of history, our goals have not changed since inception:

  • Provide a quick response to consumers’ home and family questions.
  • Provide unbiased, research-based answers to consumers’ questions.

In the coming months, watch the blog for additional stories about AnswerLine’s history and development from some of the people who have been the voice on the other end of the line. The lines remain open 9 am to Noon and 1-4 pm, Monday through Friday. Calls are toll-free for Iowa at 1-800-262-3804; toll-free for Minnesotans at 1-800-854-1678, or at 515-296-5883 for anyone.

______________________________

1 Williams, Mary Jo Knight.  Educational Effects of a Home Economics Telephone Answer Service in Iowa.  MS thesis, 1978, p8.
Ames Daily Tribune, April 19, 1975, p6. Dial an answer.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Safe Check Practices to Prevent Fraud

Marlene Geiger
Caution triangle with mask labeled FRAUD

The American Banker’s Association (ABA) launched Practice Safe Checks in October 2024 to help consumers protect themselves against the growing threat of check fraud stating, “An unprotected paper check is a gold mine for criminals.” [1]

While the use of paper checks has declined, the ABA reports that they still account for a large portion of business-to-business transactions despite being an attractive target for fraudsters. “Over the last several years, the number of fake check scams reported to the Federal Trade Commission (FTC) has steadily increased, and so have the dollars lost. Despite the efforts of the FTC and other agencies to stem this activity, consumers reported losses of $10.3 billion in 2023 (up from $8.9 billion in 2022). Numbers for 2024 are not yet available but are predicted to top 2023 in both numbers of incidents and losses.” [2]

Check fraud isn’t anything new. Fraudsters are finding new ways to scam consumers with fraudulent checks. It begins with the check itself which gives fraudsters plenty of information to commit criminal acts. Highlighted in red, are the most vulnerable parts of a paper check:

Check showing vulnerable information: Payer name, phone no, address; routing, acount, and check no; signature.

Checks typically include the name and address of the payer, routing numbers, and signature. Fraudsters may use any of that information to steal an identity. It is also possible for a fraudster to attempt to open a bank account, forge the endorsement, apply for credit, or create counterfeit copies of the check. 

Understanding the tactics fraudsters use is the first line of defense.

  • Criminals raid mailboxes and intercept mail; snatched checks are altered and used to steal money.
  • Criminals use chemicals to “wash” checks, erase and rewrite details to siphon funds into their accounts such as recipient’s name and dollar amount. 
  • Criminals create counterfeit checks using routing and account numbers and modern printers and software.​

Steps consumers can take to reduce the risk of being taken advantage of by check fraud. 

Use these tips to protect yourself: 

  • Pay online whenever you can. Many businesses, medical practices, and municipalities offer the option to securely pay online using a credit or debit card or directly from your bank account. Online payment is considered safer than check due to encryption and multi-factor authentication. However, it’s essential to use secure networks and trusted platforms whenever making electronic payments.
  • Use your bank/credit union to send checks on your behalf via bill pay. Bill pay authorizes your bank to print and send a more secure check to the recipient or directly deposit to a known account safely and securely. Bill pay also allows for automatic payment of recurring bills.
  • Write checks using a black gel pen. Gel pen ink is more difficult to remove. 
  • Avoid blank spaces. Fill in all of the blank spaces on the check face.
  • Use secure mailboxes. Mailboxes inside of a USPS facility are more secure than a curbside USPS box or residential outgoing mail. 
  • Monitor your bank accounts and credit and debit accounts frequently, and review your monthly statements. Doing so will catch fraud more quickly. View the face and back of checks that have passed through your account.
  • Use more secure checks. Checks with security features such as chemically sensitive paper, invisible watermarks or holograms, and special inks that change color make it harder for fraudsters to change checks.
  • Keep your bank account information safe. Do not share your bank account information with anyone with whom you did not initiate communication. Make sure that websites do not save your routing and account number information. 

Report fraud.

If you suspect fraud with a paper check, immediately contact your bank and inform them of your suspicions; do not deposit the check or consider placing a stop payment as the situation warrants. Report the potential fraud to the appropriate authorities: local police department, the Federal Trade Commission (contacts below), your state’s Attorney General, and the U.S. Postal Inspection Service (contacts below) if the check was mailed. 

Consumers can outsmart fraudsters and avoid becoming the victim of a check fraud scam with a little caution, know-how, using digital tools, and using high-tech secure checks. Download the Check Safety Guide from the ABA for more information.

Contacts:
FTC, ReportFraud.ftc.gov or 1-877-FTC-HELP (1-877-382-4357) 
USP Inspection Services, www.uspis.gov or 1-877-876-2455

________________________________________
Sources:
[1] Practice Safe Checks, American Bankers Association
[2] FY 2024 Report on the FTC’s Top Management and Performance Challenges, Federal Trade Commission
Keep your finances safe and secure: Essential tips for preventing check fraud, US Bank
How to Prevent Check Fraud, Sanction Scanner
Paying by Check? Think Again. Consumer Reports, March 2025

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Natural vs Dutch-processed Cocoa

Marlene Geiger 6 Comments
Natural and Dutch cocoa

There are two basic types of cocoa: Natural and Dutch-processed. The two have quite different properties based on their individual processing and therefore, behave differently in a recipe. What is the difference?

Cocoa begins as cocoa beans from the cacao tree native to the Amazon rainforest and also grown in Africa. The beans are harvested, fermented and dried initially. Roasting follows to develop flavor. Beans are then ground into a paste called chocolate liquor and pressed to remove most of the fat (cocoa butter) and separate the solids from the fat.

Natural cocoa, also marketed as unsweetened cocoa, is the most commonly found and used cocoa in America. After roasting, grinding, and pressing, the solids are ground into a fine powder. The process results in a powder with an acidic pH level of 5 to 6, a sharp, bitter, citric flavor, and reddish brown color.  

Dutch-processed cocoa powder follows the same process as natural cocoa with an extra step. After removal of the cocoa butter, the remaining solids are added to an alkaline solution which neutralizes the cocoa’s acidity. Once neutralized, the solids are dried and ground into a fine powder. The result is a cocoa powder with a neutral pH of about 7, a smooth, soft flavor, and a dark color. Dutch-processed cocoa is more commonly used in Europe and is also known as Dutched chocolate, European-style cocoa, or alkalized cocoa.

The difference in acidity means you cannot always substitute one type of cocoa for another in recipes due to the kind and amount of leavening agents also used in the recipe. In most cases the leavening agent will be baking soda, baking powder, or a combination. Baking soda requires an acid to generate a reaction to give baked products their rise. Natural or unsweetened cocoa powder provides the needed acid for the soda to react and create a rise making natural cocoa a functional ingredient. 

Because Dutch-processed cocoa powder has been neutralized, recipes generally use baking powder for the leavening agent. Baking powder is also neutral being made from baking soda and an acid. Baking powder creates its own reaction when combined with liquid and heat. Therefore, the Dutched cocoa powder is merely an ingredient for flavor and color.

Generally, one should use the cocoa specified in the recipe. For most recipes, “cocoa” means natural cocoa powder. When one is unsure, check the recipe. If the recipe calls for baking powder or baking powder predominantly along with some baking soda or another acid ingredient, either type of cocoa can be used. If the recipe calls for baking soda and there are no other acidic ingredients (yogurt, vinegar buttermilk, sour cream, brown sugar, etc.), natural cocoa powder should be used. If the recipe calls for only baking powder, Dutch-processed cocoa should be used.

When faced with a substitution, it is possible to substitute one cocoa for another by adjusting the baking soda or baking powder in the recipes to better match the cocoa being used. Substituting may result in a slightly different product in color, rise, and flavor.

  • Substitute natural cocoa powder for Dutched cocoa powder: substitute cocoa 1:1 and replace baking powder by half the amount of baking soda.
  • Substitute Dutched cocoa powder for natural cocoa powder: substitute cocoa 1:1, omit baking soda, and replace with an equal to twice the amount of baking powder.

Either cocoa may be used in recipes where no baking soda or baking powder is used such as in hot cocoa, fudge sauce, or frosting. In such recipes, the cocoa is there for flavor and color; it does not have an ingredient functionality.

Combination cocoa products are available. These products will work in most recipes. For example, Hershey’s Special Dark Cocoa is a “blend of natural and Dutched cocoas” per the label. Cocoa products are unsweetened, gluten-free, and have a long shelf life.


Sources:
What Are the Differences Between Dutch Process & Natural Cocoa Powder?  The Chocolate Professor.
Natural Cocoa vs. Dutch Process Cocoa Powder Explained.  Handle the Heat YouTube.
Natural cocoa vs. Dutch Process Cocoa Powder.  Handle the Heat.
What’s the Difference Between Cocoa and Dutch-Processed Cocoa?  Taste of Home.
Dutch-process vs. natural cocoa.  King Arthur Baking.

Update 1/2025. mg

 

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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6 Comments on Natural vs Dutch-processed Cocoa

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