One in seven Americans get their drinking water from private wells. While Federal and state governments set legal limits for contaminants in public water systems, those laws don’t cover private wells. Rather, private well owners are responsible for the safety of their water. No federal or state requirements exist for well owners to test their water. However, private wells must be tested for possible harmful contaminants.
Water filling a glass from a faucet head.
At a minimum, the Iowa Department of Natural Resources (DNR) recommends bacteria and nitrate testing be performed at least once per year. Nitrates pose a threat to infants and pregnant or nursing mothers, while the presence of bacteria indicates a pathway for disease-causing bacteria to enter the well. You may also want to have your well water tested if you notice any changes in color, taste, odor, hardness, corrosion, sediment, etc. Water can also be tested for naturally occurring contaminants like arsenic, fluoride, and radium. The Minnesota Department of Health recommends testing for coliform bacteria, nitrate, arsenic, lead, and manganese on a scheduled basis.
Nearly all Iowa counties participate in the Grants-to-Counties Well Program to assist families with well water testing. The Grants-to-Counties program can provide free or cost-sharing for water sampling and analysis to qualifying private drinking water systems. To find out if your county participates in the Grants-to-County Well Program or to arrange sampling of your water system, please refer to the list of County Environmental Health Sanitarians supplied by the Iowa DNR and contact the Sanitarian’s office in the county where the well is located. Minnesota also has help for private well owners through grants or loans. The grant programs may also assist with the cost of filling abandoned wells. Old wells pose a safety hazard and a hazard to groundwater contamination. Most state laws require old abandoned wells to be properly filled to eliminate any hazards.
You don’t know what’s in your water until you test. Get it on your calendar for testing annually or more often, if needed. In the meantime, be aware of potential sources of contamination near your well–livestock, septic tanks, fuel or chemical spills, or anything unusual about your well or the water from it.
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.
With concerns of the high consumption of sugars or need to eliminate sugar from their diet, consumers are seeking alternatives to sugars, high-fructose syrups, processed and artificial sweeteners. While there are a variety of alternatives, perhaps it is time to rediscover an ancient fruit, the mighty DATE, as a sweetener. Besides being a highly sweet fruit, dates provide numerous health benefits, are readily available, available in many forms, versatile, and easily incorporated into recipes as an alternative for granulated sugar or enjoyed on their own or added to food.
Date clusters atop a date palm. Photo source: Canva.com
Dates are an ancient stone fruit with beginnings in the Middle East dating back to BC days. Dates grow on trees known as date palms (Phoenix Dactylifera) in clusters like bunches of grapes. The big difference is that the date clusters are some 50-85 feet above the ground and require considerable labor to produce and harvest. An article by Food and Nutrition gives a brief description of date production and harvest. While dates continue to be a major crop in the Middle East, they are grown in other regions around the world where conditions are right for them. In the US, dates are grown in California, Arizona, and Florida with the largest production in California’s Coachella Valley, northeast of San Diego. Here, 95 percent of US dates are grown due to ideal conditions: high temperatures, low humidity, and an abundant supply of underground water for their love of wet feet.
There are hundreds of date varieties grown around the world. Twelve varieties are found in the US with the two most common being the Medjool and Deglet Noor varieties. Dates are classified as soft, semidry, or dry. Dates have a sweet, caramel-honey like flavor. Fresh picked, they are sweet and succulent becoming sweeter and chewier as they dry. Each variety has its own flavor profile.
Dates are packed with minerals, vitamins and dietary fiber (soluble and insoluble). One date (8g) provides 23 calories, 0.2g of protein, 6g of carbohydrates, and 0g of fat. Dates are a rich source of potassium, magnesium, manganese, iron, copper, B Vitamins, Vitamin K and zinc. In addition, dates provide a high amount of antioxidants in the form of polyphenols, flavonoids, and carotenoids. Despite their sweetness, dates are considered a low glycemic food and do not spike blood sugar levels. All of this ‘goodness’ makes them effective at relieving constipation, lowering the risk of chronic disease, lowering LDL cholesterol, improving brain function, boosting bone health, and improving our immune system along with other benefits still being studied.
Dates are an excellent sugar substitute. In addition to naturally sweetening food, one gets the added benefits of natural fiber and dense nutrients. Beyond the whole fruit itself, dates come in other forms or products: date molasses, syrup, vinegar, sugar (crystals and powder) and paste. University of Wyoming Extension suggests using these products in the following ways: “Date molasses or syrup tastes like molasses but with a less bitter edge. Use it as a liquid sweetener. Date vinegar, fermented from dates, is dark and fruity and an excellent substitute for balsamic vinegar. Date sugar, date powder, and date crystals are dehydrated ground dates. Use them in baking to replace white or brown sugar. Date paste is a smooth puree of pitted dates. It can replace butter, sugar, or eggs, depending on how it is used.”
Despite its name, date sugar is not really sugar. Date sugar is simply ground dried dates containing all the fruit’s nutrients — vitamins, minerals, antioxidants, and fiber—resulting in a product that is granular but somewhat fibrous. However, the intensely sweet granules do look a lot like brown sugar made from sugar cane or beet. It can be used to replace white or brown sugar 1:1 in many recipes for baked good but some experimentation may be necessary to adjust for sweetness or flavor. Date sugar granules can also be used to sprinkle on cereal, fruit, yogurt, etc., but may not be desirable for liquid beverages as it does not dissolve well; date sugar powder is a better choice for these uses.
Since date sugar is different from sugars made from sugar cane or beet, it is no surprise that it creates a product slightly different than something made with sugar in baking and cooking. There are numerous websites that share tips and recipes for using date sugar in cooking and baking including how to make your own date sugar and paste. It may be necessary to increase liquid or decrease dry ingredients as date sugar is hydroscopic and absorbs moisture. Date sugar burns easily so lower temperatures may also be needed. For more specific tips and recipes, visit the PurDate website. Date sugar should not be used for canning. Presently, there are no tested, safe recipes for using date sugar in canning fruit or jams/jellies.
Date sugar should be stored in an airtight container. Being naturally hygroscopic, date sugar readily absorbs moisture and tends to clump together and may even form a solid brick. For this reason, some manufacturers mix other ingredients with the ground dates to prevent clumping. Bob’s Red Mill uses a small amount of oat flour. If date sugar does harden, Bob’s Red Mill suggests placing the date sugar in the microwave for a few seconds until it begins to soften. Because date sugar is dried fruit, watch it for spoilage as it does not have an indefinite shelf life like sugar.
In summary, date sugar is a nutrient-dense sweetener containing beneficial fiber, minerals and antioxidants making it one of the healthiest sweeteners or sugar substitutes on the market. It is not a highly processed, empty calorie food so it may be perfect for those who are diabetic or are trying to reduce refined sugar intake, add healthy nutrients to their recipes, or eat more natural foods. However, date sugar packs a significant punch of simple carbohydrates and calories, so use it with caution as you would with sugar or other sweeteners.
_________________________________________________ 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.
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.
Monk fruit sweetener is currently trending as a popular consumer choice as an alternative to sugar. Accordingly to market analysis by Data Bridge, the monk fruit sweetener market is expected to witness market growth at a rate of 5.40% in the forecast period of 2021 to 2028 and is expected to reach USD of 0.30 billion by 2028. The market is driven largely by health conscious consumers’ demand for a naturally derived sweetener, diabetic patients, and the awareness of negative health effects of sugar: obesity and diabetes. The added functional properties—anti-microbial, anti-inflammatory and anti-carcinogenic—are also driving the growing popularity of monk fruit sweeteners.
Monk fruit- whole, halved, and extracted powder. Photo: Canva.com
What is Monk Fruit Sweetener?
Monk fruit sweetener is derived from monk fruit, a small, green melon, actually a gourd, known as luo hang gu; it is native to southern China. Growing as a vine, monk fruit is an ancient fruit thought to have been cultivated by monks as early as the 13th century in the misty mountains of Guilin and used as a medicinal herb in traditional Chinese medicine. The fruit itself is unpleasant to eat. Instead, it is dried and used to make extract, granulated sweetener, powdered sweetener, and syrup. Monk fruit is marketed under a variety of labels ranging from pure sweetener to added ingredients such as erythritol which may cause digestive issues for sensitive individuals.
The sweetness of monk fruit does not come from glucose or fructose; rather it is from mogrosides, an antioxidant extract of the fruit. Containing zero calories, zero carbs, and paleo-safe, monk fruit sweeteners are approximately 100-250 times sweeter than traditional table sugar. Monk fruit sweetener is less sweet than stevia which is approximately 300 times sweeter than table sugar. When added to foods and beverages, a little goes a long ways.
Are Monk Fruit Sweeteners Safe?
Monk fruit was “generally recognized as safe” (GRAS) by the FDA in 2010 for use in food and beverages. While no human studies have been done, monk fruit is said to be safe for diabetics, children, and pregnant and breastfeeding women. Monk fruit sweeteners have not been studied for weight-loss.
What are the Benefits or Drawbacks of Monk Fruit Sweetener?
In addition to the aforementioned benefits, monk fruit is said to be more palatable as it does not have the aftertaste that many users detect in other sweeteners. Further, it does not raise blood glucose levels or have side effects like gas or bloating that are often associated with some sweeteners.
Monk fruit sweetener is pricey due to the expense of processing and importing from China. The price, however, may be offset by the fact that only a small amount is used. For example, only a pinch of pure monk fruit sweetener may be needed for sweetening beverages and smoothies and if used for baking, 1-2 teaspoons may be equivalent to 1 cup of sugar. While it is not readily available at many supermarkets, it can be ordered from various websites. Some consumers have noted that it does not dissolve easily and they do detect a slight aftertaste. The sweetener tends to become sticky when exposed to air so storing in an airtight container avoids this problem.
How is Monk Fruit Sweetener Used in Cooking, Baking, and Preserving?
Monk fruit sweeteners should not be substituted 1:1 for sugar unless the manufacturer indicates so. Some monk fruit sweeteners are made with a mix of sugar alternatives and/or fillers, so be sure to read the label. Recipes and tips for cooking and baking can be found on the website of some of the monk fruit sweetener labels. Available as a granular, powder, and syrup, each type works best in different applications. Stable at high temperatures, the sweetener does not burn or give a sour taste when used for baking and cooking.
Baked products made with a sugar substitute may have different characteristics than those made with sugar. Using a sugar substitute may affect the texture, color, volume, structure, flavor, and keeping qualities. Sugar, like every ingredient, serves a purpose in baked goods beyond adding sweetness and flavor. Sugar contributes to moistness by binding water, provides structure and leavening, aids in browning and crispness via the maillard reaction, and acts as a preservative by slowing bacterial growth. While some functions and characteristics can be replaced by sugar substitutes, others are unique to sugar.
When used for baking, pure monk fruit sweetener may be less desirable as it does not have the bulk that sugar provides to a recipe. When mixed with erythritol, baking is more successful as erythritol adds bulk to the recipe resulting in a product that looks and tastes more like a product made with sugar.
Monk fruit sweetener should not be used for canning. To date, there has been no testing with monk fruit sweeteners to determine their effects on pH in home canned foods. Utah State Extension offers this explanation: “The sweetness of monk fruit does not come from the traditional fructose sugar molecule in the fruit. The monk fruit sweetener chemicals are extracted from the monk fruit and then blended with something to bulk it up. Each product might be different regarding pH and what is called the pH buffering capacity.” For this reason, canning with monk fruit sweeteners is currently not recommended.
Freezer jams and jellies can be successfully made with monk fruit sweeteners along with a freezer pectin. Monk fruit can also be added to fruits prior to freezing.
Monk fruit sweetener is a safe alternative to sugar and one way to reduce consumption of added sugars and/or manage caloric intake. It is important to do your research and know what you are buying for your intended use. Be sure to read the label and use the product correctly.
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.
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.
With the arrival of seed catalogs, the next garden season begins. Before you place an order from catalogs or online sources featuring beautiful photos and enticing descriptions or purchase plants in the spring from garden centers, get your garden PLAN in place.
Two Garden Types. Left – flower and shrub garden planned to attract butterflies and pollinators. Right – small vegetable garden with tomato and pepper plants. Photo: M Geiger.
It may seem that gardening is merely picking out some seed or plants, putting them in the ground, and watching them grow. Seasoned gardeners will tell you that growing a successful garden is also an investment of time, patience, and hard work and begins with a PLAN, whether it be flowers, herbs, fruits, or vegetables. There is no need to be a master gardener to create a PLAN that brings joy or an abundant harvest. Here are a few tips to help get your garden PLAN started or improved upon.
P – Ponder your project.
Before getting carried away with ordering or buying seeds, plants, or stock, ask yourself some important questions. What kind of garden do I want? What do I like? What piques my interest? How much space do I have? How much space is needed for the individual plants? How much time can I commit to seed starting, planting, weeding, mulching, watering, maintaining, pruning, or harvesting? What will I do with the produce? Which plants will thrive in myplant hardiness zone? Will I plant from seed or transplants? Is there a location where a garden can be placed or would containers be a better option? How will I control weeds? Answers to these questions will help develop a plan for your location and lifestyle.
L – Location and layout.
Once you have decided what you want to grow, consider the location of the garden. How will it fit into your outdoor space? Do the plants require sun or shade? Most vegetables, fruits, herbs and flowering plants grow best with at least six hours of sun so a sunny location is needed unless you are considering a shade garden. How level is the ground? Should the beds be raised? How close is a convenient water source? Avoid locations near trees or shrubs, north-facing slopes, and low areas. These locations pose potential problems with shading and roots robbing nutrients and moisture, cooler temperatures and less sun, and extended periods of wetness nurturing disease and rot, respectively.
Once the location has been determined, sketch a layout of the garden site on graph paper or use a computer program. If growing a vegetable garden for your own food, calculate how much to plant per person using this K-State guide. Determine the distance needed between rows and plants. The recommended spacing is usually given on the seed packet or plant tag; it is also important to allow enough space between the rows or plantings for cultivation and access. A north to south layout is ideal according to Michigan State University. If a garden has been previously grown in the location, plan to rotate the plant families by moving them to a different location within the garden to increase soil fertility and crop yield as well as to cut down on common plant diseases that overwinter in soil.
A – Analyze the soil.
A soil test is the only way to determine soil pH (acid or alkaline) and what nutrients are needed to amend the soil to maximize plant potential. Most garden plants grow best when the soil pH is between 6.0 and 6.8. Once the analysis has been made, you will know what is needed to amend your soil and prevent over fertilization and some plant diseases. To get an accurate soil test, sample collection needs to be done carefully. University of Minnesota has an excellent ‘how to’ YouTube video to correctly collect a soil sample. Soil testing is done by private and state laboratories. A list of certified labs in Iowa can be found on the Iowa Department of Agriculture & Land Stewardship website. Most labs do not test for nitrogen because nitrogen is not retained in soil making it necessary to replenish it annually. After getting the results, you may want to contact your local Extension Office for help in understanding the results.
N – Notes.
Keeping good records, notes or a garden journal is imperative to learning from previous garden experiences. Notes should include sources of seeds or plants, where and how planted, time of planting, yields or outcomes. One should also record the layout, number of plants, spacing, soil test results, inputs added prior to planting and during the growing season along with any chemicals that were applied during the season for insect control, fungus, or disease. At the end of the season, notes should include “to dos” for the next growing season such as pruning, transplanting, or anything else that would improve the health and wellbeing of plants in the next garden. Pictures, seed packets or plant tags, and chemical labels are also great keepers. And it doesn’t hurt to add a “wish list” for the next growing season as well—books, tools, plants to try, resources, tours, workshops or webinars, podcasts, etc.
Along with notes, one should also take stock of any seed that may have been left from planting a previous garden or collected. When stored in cool, dry, and dark conditions, seed may remain viable for one to five years or longer. Charts indicating the average viability of properly stored seed can be found on several internet sites; some seed catalogs also have charts. Clear Creek Seedis one source for vegetables, flowers, and herbs; UNL Extensionhas a more extensive guide for vegetables. If you are uncertain about whether seeds will germinate, an easy germination test will be beneficial to determine viability.
Let the season begin! Make your PLAN now and put it into action to achieve your best garden yet.
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.
It’s an unavoidable fact of the holiday season—gift returns. Billions of dollars in gifts are returned each holiday season. Consumers rush back to the store or flock to online retailers to return or exchange gifts that they do not want for a variety of reasons–wrong size, duplicate, don’t like it, can’t use it, defective.
While returns may reach a peak after the holidays, consumers are now returning things at record levels due to online shopping. According to the National Retail Federaton, one in five purchases are returned.
Recent retail news indicates that the traditional return or exchange may not be as easy as it’s been in past years; 60% of retailers are said to be rolling out stricter policies. Due to rising transportation and other inflationary costs, companies have been updating their return policies in an effort to curb the costs and hassles of returns. Updates may include a shorter return window, required receipt or proof of purchase, and shipping or restocking fees. Further, a recent Rossen Report states that a significant number of retailers are now charging some sort of fee for returns. To see the list of retailers and the fees one may encounter, check out this Rossen Report with information supplied by Narvar, a returns-management company.
To avoid surprises no matter where you shop, read the fine print or ask questions to familiarize yourself with the return or exchange options before purchase and include a gift receipt with gifts to reduce hassles for the recipient. Consumer Reports outlined the return guidelines for 2023 of popular retailers categorizing them as the “best and worst return policies.”
Make your returns (holiday or otherwise) go more smoothly with these tips:
Know the retailer’s policies before making a purchase. What is the return policy and how does it work? Restocking fee? Cash refunds? Exchanges only? Store credit? Return shipping? Can online purchase be returned to local store? Be aware of third-party sellers who may have a different return policy than the retailer (i.e., Amazon, Walmart, Best Buy, eBay, and Newegg).
Understand product warranty. Most electronics and home appliances come with warranties that are to be fulfilled by the manufacturer, not the retailer. How are returns and repairs handled if an item does not work, stops working or needs replacement parts?
Keep your receipts and packaging. Most retailers will only accept returns and exchanges with a receipt and in original packaging making it important to keep receipts or give gift receipts. Without a receipt, a retailer may refuse a return or offer store credit at the most recent lowest price of the item. Cash for a returned item is usually only offered with the original receipt and when cash was used at the time of sale. Original packaging means keeping all tags in place; if the tag includes a price, mark it out or remove at the perforation. Also, it is best to not open the original package until you are sure you will be keeping the gift. Personalized gifts are usually nonreturnable.
Bring your ID. To avoid holiday return scams, many stores ask to see your ID when you return an item. Some chains use computerized return authorization systems to detect abuse and track your return history. Without a receipt, retailers may deny a return or exchange if history shows you are a frequent returner without receipt.
Return or exchange in a timely fashion. The window for returns or exchanges varies by retailer. Some retailers are expanding their window while others are shortening it. Time is of the essence for ensuring that the chance to exchange or return an item is not missed.
Practice kindness and patience. Waiting a few days after the holidays will reduce crowds at the return counter and clerks will be less frazzled. If you are not satisfied with the way the return or exchange was handled by the clerk, ask to speak to a manager and deal with the problem in a congenial manner—keep your cool!
For additional tips and to protect yourself from holiday scams and theft, visit the BBB Holiday Tips page.
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.
Three years ago, I was newly married and was touring the farmhouse we were going to be renting. As I entered the kitchen for the first time my heart sank as I realized there was no dishwasher. “I’ll be fine,” I told myself, “How many dishes can we actually make?”
Countertop dishwasher. Photo: rsweeney
I had grown up in a household without a dishwasher (or should I say machine dishwasher; my mom shouldered the brunt of the dishwashing growing up) and had lived without one until purchasing my townhouse. Over my six years in this townhouse, I had grown very accustomed to a dishwasher. But I figured we could make the best of our current situation. As time marched on, I got used to doing dishes and it only seemed to be a nuisance during times we had done lots of cooking. However, November of last year, our son Thomas came along. Enter bottles, pump parts, and most recently, additional dishes. Our kitchen countertop was a disaster zone most of the time.
In my quest to streamline household tasks, I stumbled upon a treasure trove of home appliance tips at www.homeupward.com. The website became my go-to resource for practical advice on optimizing kitchen efficiency and managing household responsibilities. From innovative dishwashing techniques to clever storage solutions, the insights offered transformed the way I approached domestic chores. Implementing some of their suggestions not only made the lack of a dishwasher more manageable but also brought a sense of order to our kitchen, allowing me to navigate the demands of parenthood with greater ease.
About a month ago a box showed up on our front step. Much to my surprise, the box contained a countertop dishwasher! I had been fantasizing about one but couldn’t justify the expense. My husband had decided the amount of time and sanity this unit would save us would pay off in the long run. Beyond time and sanity savings, dishwashers also use less water compared to handwashing. Countertop dishwashers only use around 2 gallons of water and portable and built-in units can use as little as 3 gallons of water per load. Handwashing can use up to 27 gallons of water.
There are several options for portable dishwasher models. Freestanding, portable units are available that hook into your sink, but these are large, so you will need to think about where this will be stored when not in use. You can add a butcherblock type surface to the top so it can serve as an island that is used for food prep. We don’t have a great space to store a larger unit like this, which is why we went with a countertop model.
Considerations
Size: Think about how much countertop space you are willing to give up as well as the weight if you plan on moving the dishwasher around. You will also want to consider the distance between your countertop and the bottom of your cupboards and make sure the height of the model doesn’t exceed this distance.
Capacity: How many place settings do you want the unit to be able to hold? Most countertop units claim to hold up to six place settings and accommodate dinner plates ranging in size from 10-12 inches. Make sure the unit can hold the plates you use most often.
Sound: Consider how loud you want the unit to be. Remember that a full-size dishwasher has noise dampening due to the cabinets and walls around it; portable units do not. The lower the decibel rating (dBA), the better. Typical dishwashers have a noise level of 63 to 66 dBA. Quieter portable units have a decibel rating of around 55 dBA, which is about as loud as a microwave.
Settings: Think about which controls and cycles will be most useful given your situation. Sleek electronic controls generally cost more than push buttons but are easier to clean.
Water source: Your portable unit is going to need a water source. Some portable units have a hose that attaches temporarily to the faucet of your kitchen sink. This only works in your sink faucet has a threaded faucet spout. The other option would be models that include a water reservoir that holds the water needed to run the unit. We went with this option so our kitchen faucet could always remain usable.
Energy efficiency: All countertop dishwashers carry yellow Energy Guide labels, so you’ll be able to compare approximately how much they will cost you per year to run. Some models are Energy Star certified, meaning that they are the most energy efficient models.
Cleaning and Sanitation
You may be wondering about the cleaning and sanitizing ability of these portable units. The National Sanitation Foundation has set sanitation standards for residential dishwashers, referred to as NSF/ANSI 184. This standard helps confirm that a residential dishwasher can achieve a minimum 99.999 percent or 5-log reduction of bacteria when operated on the sanitizing cycle. Other requirements of this standard include the dishwasher reaching a final rinse temperature of at least 150°F and sanitation performance being verified only when the unit is operated on the sanitizing cycle. A sanitize cycle will typically increase the heat during the main wash and finish with an even hotter final rinse.
A list of residential dishwashers certified to NSF/ANSI 184 can be found here. I checked on our unit, which does not appear to be certified to NSF/ANSI 184, however the user manual does indicate two of the programs achieve a final rinse temperature of at least 150°F:
Normal: final rinse 158°F, total cycle time of 130 minutes
Baby Care: final rinse 162°F, total cycle time of 120 minutes
All countertop dishwashers have filters that require cleaning, and some recommend a regular vinegar rinse to remove deposits and mineral build up. Our model doesn’t require that we pre-rinse our dishes, but we do scrape off any excess food before loading it into the dishwasher. When thinking about detergent, the packets, tablets, powders, and gels are all fine to use. However, most brands caution against using the packets or tablets for short cycles as they may not fully dissolve.
We are looking forward to this device continuing to free up some of our time and counter space, as well as reduce the amount of water we use. Regardless of what unit you end up with, make sure you do your research to ensure the product meets your needs!
________________________________________
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.
I graduated from Iowa State University with bachelor’s and master’s degrees in Dietetics and Exercise Science. I enjoy gardening, cooking and baking, food preservation, traveling, being outside, and spending time with my family.
It’s that time of the year when college campuses are preparing for students moving into dormitories, campus housing, or off-campus apartments or housing. Stores are stocked with every possible item a young, trendy college student could possibly need or want. With all of the excitement, anticipation, and stress, it is important for students and parents to revisit “college safety!” College life brings new challenges.
Five students walking on a college campus – Photo: Canva.com
10 safety tips to remember as students return to campus
Keep electric safety in mind. Don’t overload outlets, extension cords or power strips. Keep electrical cords and appliances away from bedding, curtains, and other flammable material. Make sure that all cords and electrical products are UL, CSA, or MET approved. Check with university/college housing for specific housing rules for use of hot plates, coffee makers, microwaves, air fryers, etc allowed in dorm rooms. Many colleges are banning the use of cooking appliance in on-campus housing and instead providing a designated area for the use of cooking appliances.
Check for smoke detectors. Know the fire escape route and never assume that if an alarm sounds that it is a drill.
Always keep dorm or apartment doors locked, even when occupied.
Keep an inventory of valuable possessions and record serial numbers.
Know what coverage is needed for the housing situation. A student living in a dorm may have coverage for their personal belongs under their parents’ homeowner’s insurance policy. Students living off-campus will want to consider rental insurance to cover their personal possessions.
Make sure that health insurance coverage meets the university/college requirements. Most colleges in the United States require their students to have health insurance.
Don’t allow technology to cause unawareness of surroundings. When one is plugged into music or a smartphone, they may no longer be aware of their surroundings leaving one open to potential dangerous situations or walking into traffic.
Never walk alone, especially at night. Utilize the buddy system whenever possible and know where emergency call buttons or phones are located across campus. Consider carrying pepper spray or a whistle.
Have fun, party safe. Come and go with a friend. Avoid becoming inebriated and losing control. It’s easy for others to take advantage of someone who is alone, can’t think or act rationally.
Always have emergency contacts on you or in your device. In the event of an emergency, one of the first steps emergency responders and hospitals take when someone is admitted alone is to check a smartphone (in most cases they are able to bypass the pass code in order to access contacts) or look for medical ID tags.
Wishing all students and parents a safe academic year!
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.
With supply and worker shortages and an increase in home canning in 2020 and 2021, new or unfamiliar brands of canning jars and lids began to appear to fulfill consumer needs. Should consumers trust these new or unfamiliar products?
Assorted brands of jars and lids at a retail outlet – Photo: mrgeiger
Canning jars have been around since 1858 when John L. Mason invented and patented a threaded glass jar that became known as the Mason jar and sold under the label, Mason. The original jar has changed very little but has undergone variations in shape and cap design. After Mason’s patent expired, many other manufacturers produced glass jars for home canning using the Mason-style jar with labels such as Ball, Kerr, Atlas, Drey, Mason, Globe, Mom’s, Knox, and Golden Harvest. However, as so often happens, through a process of competition and consolidation, the number of jar producers grew fewer over the years with one company, Newell Brands, acquiring the Ball®, Kerr, Bernardin, and Golden Harvest brands—all familiar brands to consumers.
Mason’s initial form of closure for the glass canning jar was a zinc screw-on cap with a milk-glass liner that screwed down onto a rubber ring on the shoulder of the jar, not the lip. In 1903, Alexander Kerr introduced lids with a permanent rubber seal eventually giving way to the modern two-piece metal lids that seal on the rim.
AnswerLIne has received many calls from clients wanting to know about the new or unfamiliar brands of jars and lids filling the shelf space formerly occupied by familiar and trusted brands. It is important to note that regardless of the brand, USDA canning procedures and processing times are based on scientific testing using standard Mason jars and two-piece metals lids. See Canning in Odd Sized Jars for information on non-standard sized jars.
Here’s what has been gleaned about some of the brands AnswerLine clients have asked about as they have shopped for canning supplies:
Anchor Hocking – Originally known for glass bake- and cookware, Anchor Hocking has re-entered the market with Mason jars. The jars are made in the USA and per company information are dishwasher safe and perfect for canning, crafting, and storage. The Anchor Hocking website gives instructions for both water bath and pressure canning with the jars. Information on the box says the jars, lids and bands are BPA free. The jars come with lids and bands; no information was found regarding the quality of the lids.
Country Classics – These jars and lids are made in China and distributed by a company in Ohio. Per the the various websites selling jars and lids, they are safe for preserving, crafting, and storing; information is provided for water bath and pressure canning. Wide-mouth and regular lids are available. Customer reviews are mixed. (17 October 2022 Update: numerous AnswerLine clients who have used these lids have reported buckling and seal failure.)
Denali – Offering wide-mouth and regular flat lids, rings, and a pressure canner in their canning line, this company has an engineering team in the US with manufacturing facilities currently in China; per the company website, www.denalicanning.com, this company plans to expand US operations in the near future. Made of a heavier gauge of steel, the lids have been rigorously tested. Consumers find that the lids seal well. If something should not go right with the lids, Denali has a customer resolution option with possible refund.
ForJars – ForJars has been in business for two year and currently offers only canning lids. Per the company website, https://forjars.co, the lids are made of high-quality metal, which prevents bending and buckling. They have also added some stainless steel material to the composition which prevents the formation of rust. The lids are thicker than many lids with a thickness of 0.18 mm versus 0.10 -0.12 mm of others. The lids work well for either pressure or water bath canning. A high-quality food-grade silicone is used for sealing. Presently the lids are manufactured in China but the company is hoping to open production facillities in Florida by late 2022 or early 2023. Customer service is provided at 941-257-8236 or support@forjars.com. A company representative said that they guarantee their lids and will work to make things right with customers who experience problems. Customer reviews are positive.
Golden Harvest – Golden Harvest is back on the market as a lower-priced line of home canning jars and lids sold by Newell Brands which also owns the Ball®, Kerr, and Bernardin (Canada) brands. Most home canners find the Golden Harvest jars and lids to be of good quality. The lids are manufactured in the US. There are no wide-mouth jars in the product line and there is no website for customer service.
Kilner® – Kilner® is an old English company. Currently jars are being manufactured in China. Kilner® makes a variety of jars but the standard Mason jars with two-piece metal lids meet the USDA’s guidelines for home canning jars. They are safe for all types of canning, including pressure. Kilner® makes their own lids but standard, two-piece, US market, metal lids also fit these jars. The jars may come with recipes but should be ignored; instead, recipes from a reputable source should be used. The jars come in “ml” sizes, not the US standard half-pint, pint, and quart jars so processing times* need to be considered. The USDA has not released any recommendations on these jars at the present time, so the rule of thumb is to use the next tested time up. More information can be found on the company’s website, www.kilnerjar.com.
Mainstay – The Mainstay line has been part of Walmart’s offering for several years. However, it is not clear that Walmart is selling Mainstay canning jars and lids in 2022. Prior, both jars and lids were made in the USA per product labeling—jars at an Anchor Hocking plant in Monaca, PA and lids by Healthmark LLC Jarden Home—but cannot be verified for recent products (should there be any). Judging by 2020 consumer reviews, most consumers were satisfied with the lids but did note that the lids were thinner and some of the lids were defective right out of the box. The jars were listed as safe for home canning and freezing but did not specifically mention pressure canning. Mainstay BPA-free plastic lids that fit Mason jars are still available; these lids can be used for storage but not for canning.
Orchard Road – Orchard Road canning jars and lids are made in China following stringent guidelines per a company spokesperson. The plastisol sealing compound is made in Pennsylvania. A company spokesperson said the entire canning product line has been tested by an independent lab against Ball® products and found to perform just as well. Azure Standard asserts that they provide consumers with high-quality canning products at reasonable prices. The jars are heavy and safe for both water bath and pressure canning. The lids are BPA-free and can be used with other Mason jars. They also offer a line of decorative lids.
PUR Mason – PUR Mason jars and lids are manufactured in China and distributed by the PUR Health Group in Broomfield, Colorado. According to a PUR company official, PUR lids and jars are safe for canning—both water bath and pressure canning. Jars are lead free. A new generation of BPA-free lids are now on the market and are heavier, have a thicker coating of enamel on the inside, and have an improved sealing compound for better adhesion. For more information visit the PUR website.
Tattler – Known for their reusable lids since 1976, Tattler began producing one-time use lids in October 2022. American made, the disposable lids feature extra thick metal for durability and double BPA-free coating on the underside to deter corrosion. The flat lids are designed to be used with Tattler’s existing rubber gasket ring which replaces the plastisol used by other companies. The lids are suitable for pressure canning, water bath canning, steam canning and vacuum sealing. For more information visit the Tattler website or call customer service at (231) 912-0525.
True Living – Both jars and lids are made in China and distributed by a company in Tennessee. Lighter in weight than some other brands, they are sometimes found in the craft section of stores rather than the kitchen section. Information on the side of the jar box says “dishwasher safe and BPA free.” Lids have mixed reviews.
Weck – Weck home canning jars are made in Germany and are well-known in Europe. Weck also owns the Rex line of preserving jars in Austria. The Weck canning jar system consists of glass jars, glass lids, tabbed rubber gaskets (sealing rings) and metal clamps. The jars are certified for both water-bath canning and pressure canning. The jars come in numerous irregular “ml” sizes—not the US standard half-pints, pints and quarts requiring processing time* adjustments; there are currently no USDA recommendations. Canning information accompanying the jars has been found to lack modern, research-based procedures so should be discarded in the interest of food safety; tested recipes from reputable sources should be used. Weck jars and supplies are more costly and are irregular in size; it is not possible to fit the standard 7 (quart) jars in a canner. More information can be found at www.weckjars.com.
There are countless sources for canning lids and it appears that most are made in China. It is not possible to find reliable information for the no-name brands; reviewer’s comments indicate that lid failure is a problem. Counterfeit lids are still being sold so it is definitely a “buyer beware” canning market. While the cost will be higher, supplies are predicted to keep up with demand in 2022.
The USDA, National Center for Home Food Preservation (NCHFP), Iowa State University Extension and Outreach, or AnswerLine do not recommend for (or against) any of these products. The current recommendation is to use the tested two-piece metal lid system that has been the norm for many years and Mason jars specifically made for the rigors of canning.
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*The shape and size of a jar effects the safety of the canning process, so it should not be assumed that recommended processes can be used with jars other than the standard sizes and shapes of Mason-type jars manufactured for home canning. –So Easy to Preserve
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.
Unsettled weather tends to bring about unprecedented winds, powerful storms and tornadoes causing personal loss, major damage and power outages. While personal loss and damage are devastating, power outages can be a major inconvenience. To prepare and stay safe, it’s important to know steps you can take before, during and after a power outage.
Power lines and fallen trees after a storm.
Power outages can be over almost as quickly as begun, but some can last much longer — up to days or even weeks. This depends on the severity of the storm and what damage has been done to power lines and systems. A power outage disrupts everyday life as it shuts down communications, water, transportation and services, closes businesses, causes food spoilage, and prevents use of medical devices.
Before a Power Outage – Prepare
Preparation can keep the most important people in your world safe when bad weather hits. Here’s some quick tips on how to prepare:
Have a plan that all family members know and understand.
Take an inventory of items in the home and keep it up to date. Pictures are best.
Plan for alternative power sources and test in advance—batteries, portable generator (fuel), power banks.
Build an emergency kit that includes 3-days of non-perishable foods and bottled water; important medications; blankets; personal hygiene items; first aid supplies; flashlights.
Talk to your medical provider about medical devices powered by electricity and refrigerated medicines. Find out how long medication can be stored at higher temperatures and get specific guidance for any medications that are critical for life.
Place thermometers in freezers and refrigerators to monitor temperature when power returns. A container of water (or ice cubes) in the freezer is also a good indicator of temperatures going above 32ºF.
Remove or secure items outside of the home that can blow or become weapons.
Trim tree branches overhanging a house and clean gutters.
Get a weather alarm with battery backup (keep batteries fresh) and/or sign up for weather alert notifications from local radio or tv stations.
Have your phone charged.
Freeze jugs of water.
During a Power Outage – Stay Safe
The lights are out, appliances, and all electrical equipment without battery or power backup have stopped running. Now what?
Report downed power lines. Do not touch down lines nor attempt to remove trees which may be tangled in downed lines.
Turn off and unplug all unnecessary electrical equipment, including sensitive electronics. Leave a lamp or night light connected to indicate when the power does come back on.
Turn off or disconnect any appliances, equipment or electronics you were using when the power went out. When the power comes back on, surges or spikes can damage equipment.
Keep refrigerator and freezer doors closed. Food is safe in a securely closed refrigerator for up to 4 hours. In a freezer it depends on how full it is — the fuller your freezer, the longer it can last. A full freezer can last up to 48 hours, and a half-freezer can last up to 24 hours. Place frozen jugs of water in refrigerator to help maintain coldness.
Avoid using candles and your phone more than necessary.
Prevent carbon monoxide poisoning when using generators, camp stoves or charcoal grills; these items should always be used outdoors and at least 20 feet away from windows. Never use a gas stovetop or oven to heat your home.
After a Power Outage – Assess
Recovery begins.
Throw out any unsafe food, particularly meat, poultry, fish, eggs and leftovers that have been exposed to temperatures higher than 40-degrees F for two hours or more or that have an unusual odor, color or texture. When in doubt, throw it out. For additional help with food after a power outage, visit Play It Safe With Food After a Power Outage .
If the power is out for more than a day, discard any medication that should be refrigerated, unless the drug’s label says otherwise. Consult your doctor or pharmacist immediately for a new supply.
Plug in appliances and electric equipment including sump pumps. Check to make sure each is working properly. Note anything that is not working properly and report to your insurance agent.
Note damage done to home or property and report to your insurance agent.
Call AnswerLine at 800-262-3804 with food safety questions or water/mold clean up should water get into the home.
For more helpful information and tips, visit Ready. One can never be reminded too often or be too prepared when storms strike and the power goes out.
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.
Pressure canner with jars, lids, rings, funnel, jar lifter and assorted spices – Photo: mrgeiger
Spring has arrived and it won’t be long before seeds or plants will find their way into the garden. And that means that canning season is just around the corner so it’s time to get ready! Having equipment ready and recipes selected before the fresh produce arrives helps to assure a successful canning season.
Recipes
Choose recipes that have been developed specifically for canning and come from research-based sources like the USDA Complete Guide to Canning (2015), the National Center for Home Food Preservation, So Easy to Preserve, or Extension resources from your land-grant university. Recipes should be followed as written; canning is a science, not an art. Therefore, modifications to the recipes should not be made unless they tested and accepted as outlined in Play It Safe. Safe Substitutions to Tested Canning Recipes. To learn more about the risks associated with modifying canning recipes with regards to swapping ingredients, adding ingredients, or increasing or decreasing ingredients, check out Modifying Canning Recipesby South Dakota State University Extension. Penn State Extension also has an excellent article on Ingredients Used in Home Preservation, which describes ingredients and their function in canned goods.
Equipment
Safe canning methods include the boiling water bath method, the atmospheric steam canner method, and the pressure canner method. Each method uses a different type of canner. Electric, multi-cooker appliances should not be used for canning. Water bath and atmospheric steam canners require little maintenance and are used for canning high acid foods, pickles, fruit spreads, and most tomato products. (Atmospheric steam canners can be used in place of water bath canners as long as the canning process time is 45 minutes or less.) Water bath canners have fitted lids and removable perforated or shaped-wire racks. The canner must be deep enough that at least 1 to 2 inches of briskly boiling water covers the tops of jars during processing. All canners should be checked for signs of wear and corrosion on the body and lid.
Pressure canners, used for low-acid foods (vegetables), some tomato products, and meats, require deeper inspection. Pressure canners have a weighted gauge, a dial gauge, or both for indicating and regulating the pressure. The lid gaskets along with the gauges, petcocks, vents, and safety valves should be inspected. Penn State Extension has a helpful inspection check list as a guide. Pressure canners with dial gauges must be tested annually for accuracy. Gauges that read high cause under-processing and may result in unsafe food. Clostridium botulinum bacteria are the main reason why low-acid foods must be pressure canned to be safe. Home-canned foods are responsible for over 90% of all cases of food-borne botulism. Low readings cause over-processing. Your local extension office personal may have the equipment to test the accuracy of most dial-gauge canner brands such as Presto, National, Maid of Honor, and Magic Seal. National Presto Industries will also test gauges for free. (See University Minnesota Extension for more information.) All-American brand gauges cannot be tested at extension offices; contact the Wisconsin Aluminum Foundry, 920-682-8627 for help.* Burpee pressure canners can no longer be tested; the company is out of business and parts are no longer available for the Aristocrat; it is probably best to set these vintage canners aside as an heirloom or collectable. Dial gauges that are off more than two pounds of pressure should be sent to the manufacturer for repair or replacement. To learn more about canner gauge testing, watch Maintaining Your Canning Equipment by K-State Research and Extension. Iowa and Minnesota residents may call AnswerLine to find out where to go for testing. Weighted or rocker-type pressure regulators do not require annual testing; the weights are not adjustable and usually maintain accuracy.
It is also important to inventory canning jars, lids, and ring bands. Mason-type jars specifically designed to withstand the heat necessary for home canning should be used. Check jars for rim nicks, blemishes and hairline scratches or cracks. Jars exhibiting any issues should not be used for canning; instead they can be recycled for dry food or pantry storage. Jar size plays a role in process time so the jar size called for in the recipe must be used. Two-piece lids are needed to seal the jars; the flat lid can only be used once while the ring band may be re-used unless it is rusty or dented. For best results, use recently manufactured flat lids from reputable manufacturers.
Other essential canning equipment to locate and check for safe use include funnel(s) for large- and narrow-mouth jars, jar lifter, racks, food mill, jelly bags, bubble popper tool, and headspace gauge. Make sure that everyday kitchen items like tongs, ladles, strainers, colanders, cheese cloth, long handled spoons, and a slotted spoon are conveniently located. Also be aware that some canners cannot be used on glass stovetops and that a newly acquired electric range (since 2019) with coil burners may not allow consistent heat due UL858(60A) standards.1 A portable burner may be a suitable option provided NCHFP guidelines are considered.
Canning your own garden produce or farmer’s market produce can be rewarding and a great way to save your food for later use. Be ready by planning and preparing now.
Newer model of All American pressure canner weighted and dial gauge. Photo Source: K-State Research and Extension with permission.
Older model of All American pressure canner with dial gauge. Photo: K-State Research and Extension with permission.
*Newer models of the All American canner have both regulator weights (weighted gauge and dial gauge). [Picture 1.] If the weight begins to rock at the desired pressure and the gauge is off by more than 2 psi the company recommends replacing the gauge. The gauge is now used as a reference to know when the unit is at 0 psi and can safely be removed. The petcock on older All American Canners [Picture 2] can be replaced with a weighted gauge. Contact Wisconsin Aluminum Foundry for more information.
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.
