Category: Food Preparation

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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Watermelon Cutting Tips for Quick Treats

Liz Meimann 1 Comment

With the sun shining and the weather warming up, watermelon comes to mind! Watermelon is a great summertime treat, but also good year round. Watermelon is packed with water and nutrients, contains very few calories, and is exceptionally refreshing making it a perfect snack food. Below are two quick and easy methods to turn watermelon into easy snacks or finger foods. Always begin by carefully washing the melon and your hands with clear running water and make sure the work space is also clean to avoid introducing contaminants into the melon flesh.

Watermelon Sticks

Cutting a watermelon into sticks leaves a bit of the watermelon rind on the outside of the slice, thus keeping your hands from becoming too sticky. Here’s a step-by-step how to:

Half of a watermelon with slices going lengthwise

Cut the watermelon in half lengthwise. Place the cut side of one half of the melon down and cut slices from stem end to blossom end roughly an inch apart.

Half of a watermelon sliced both ways

Next cut slices perpendicular the first slices, also about an inch apart.

Watermelon stick

Voila! Watermelon sticks that are easy to serve and eat.

 Watermelon Cubes

Quarter of a watermelon

Start with a quarter of a watermelon. Using a large knife simply cut between the melon flesh and the rind. Start on one side and then move to the other side. The object is to free all the melon flesh from the rind. Do not worry that you will not get every bit of usable melon. You can add that to your cubes when you are finished.

Watermelon sliced lengthwise

Cut slices from blossom to stem end about an inch apart. Do this on the flat side. Flip to the other flat side and repeat the process.

Empty watermelon rind

Slice down through the melon from top edge to rind. Turn the melon quarter over and dump out the cubes. Feel free to clean up the rind if you find you have left more melon there than you like.

Bowl of cubed watermelon

Cubes to enjoy!
Once watermelon has been cut, it should be stored in the fridge, tightly wrapped or in an air-tight container. It will keep well for 3-4 days; after that time it begins to lose its freshness as the liquid and sweetness slowly seep out of the flesh. Over time, it also begins to ferment.


Melon that cannot be eaten within five days to a week, can be frozen. Remove the rind, cut into pieces, and freeze in a single layer on a tray or baking sheet until firm. Place in an airtight container or bag and freeze up to six months. The flesh will become soft when thawed so frozen watermelon makes great drinks, smoothies, or ice pops. Frozen watermelon can also be served as pieces if some ice crystals remain in it to help keep its form and a less mushy texture.

For more ways to enjoy watermelon, check out watermelon.org to get recipes, carving ideas, and nutrition facts.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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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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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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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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Reduce Kitchen Waste – Make Broth

Marlene Geiger
Bowl of kitchen scraps--peels, shells, vegetable ends

If you eat, cook or handle food, you likely produce kitchen waste: peels, rinds, husks, meat scraps, bones, shells, skins, roots, leafy tops, stems, and even leftover food.  The waste list is endless. The truth is, all of that stuff left on the cutting board isn’t necessarily waste. A lot of it can be repurposed or given a second life as broth or stock*. 

Making broth with kitchen waste is not a new concept. People have been doing it for generations. What is new is the renewed interest in reducing the amount of kitchen waste going into landfills or sewer systems. Rotting food in landfills produces methane, a potent greenhouse gas which contributes to environmental issues. (Composted kitchen waste does not release methane gas and creates a beneficial product to enrich soil.)

There are countless suggestions and guidelines available in recipe books and from recipe websites on how to go about making broth from kitchen waste and what to include or what not to include. One thing is for sure, regardless of whatever recipe or guide one uses, the broth will be a slightly different product each time due to the waste that is used and the quantity of the various components. Kitchen Scraps Vegetable Broth by Oregon State University is a good place to start if you are new to making broth from kitchen waste. Regardless of how it is made, the result is a flavorful, nutritious broth suitable for soup making, sauces, adding flavor to vegetables or rice, or sipping.

In addition to making broth from vegetable waste, one can also use poultry carcasses or bones from red meat or fish to make delicious, nutritious broth or stock. Bones require a longer cooking time than vegetables to break down the bone structure to release nutrients, proteins, and collagen. Use these resources as guides for making poultry broth, red meat broth, and fish broth.

SIX Reasons Making Broth from Kitchen Waste is a WIN! WIN!

  1.  Economical – minimal cost, all of the ingredients are at hand; all parts of food is used; no additional cost for a pre-packaged container.
  2. Reduce kitchen waste – less going to landfills, sewer systems, or compost (after cooking and straining, the remaining vegetable scraps are less bulky and decompose faster; carcasses and fish bones are more compact); no packaging to dispose of.
  3. Nutritious – vitamins and minerals in the scraps leach into the simmering water surrounding them—broth! Great support for all bodily systems.
  4. Control of ingredients and flavor – tweak to your liking, omit offending ingredients, control sodium, no preservatives.
  5. No special equipment needed – prepare broth on a stove top, in a crock pot or pressure cooker.
  6. Easy – save, cook, strain, cool, store. 

Store Broth Safely

Once a broth has been made, it must be cooled quickly and stored in an airtight container. Broth will keep in the refrigerator for three days or maintain best quality for four months in the freezer. When freezing, use freezer containers/bags or wide mouth jars allowing head space for freezing expansion. Broth can also be frozen in ice cube trays or silicon muffin cups for individual servings with the frozen portions transferred to a freezer bag. 

Canning is an option for preserving broths/stocks as well. However, because broths are made from low-acid foods, they must be made from a carefully followed tested recipe and processed with a pressure canner. The National Center for Home Food Preservation provides directions for poultry and meat stock, but does not have specific canning recommendations and times for vegetable or fish broth. Newell Brands provides recipes and directions in the Ball® Blue Book, 38th Edition, Guide to Preserving for chicken, beef, and vegetable stocks.

Making homemade broth from kitchen scraps is a simple, satisfying way to reduce waste and make the most of what you grow or buy. In addition, there is the satisfaction of knowing it was made with ingredients you enjoy and/or saved from becoming waste.   

*NOTE: For the purposes of this blog, broth is used to mean either broth or stock. The difference is subtle and the two are quite often used interchangeably. Both involve cooking ingredients slowly over a long period of time to extract maximum flavor and nutrients. Traditionally, broth is a clear, thin liquid with great flavor resulting from the use of herbs and spices, vegetables, aromatics and/or meat. Stock is traditionally made from animal bones resulting in a more gelatinous, less clear liquid; it may also be made with the addition of herbs and spices, vegetables, and aromatics.

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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Tackling the Holiday Meat Puzzle

Marlene Geiger

The holiday season brings together family and friends and lots of good food. Planning a meal can sometimes feel like putting a jigsaw puzzle together. What to serve? Who can’t eat what? What to prepare ahead? How much to prepare? And when meat is the centerpiece of the meal, how much to purchase and prepare and how to prepare and for how long? The last two questions are often the biggest piece of the puzzle that consumers struggle with as they ponder the perfect, on-time meal.

Per the USDA, 2-3 ounces of meat, poultry, or fish (about the size of a deck of cards) is an adequate amount of protein for a meal and recommended for a healthy diet. The USDA recommendations translate to 1/4 to 1/3 pound of boneless* meat per serving, 1/3 to 1/2 pound of bone-in** meat, and 3/4 to 1 pound of boney*** meats and turkey per serving. A child’s serving is generally half of an adult serving. Also keep in mind to adjust for hearty or lite eaters, side dishes, desired leftovers and other food options served throughout the day. A handy meat calculator can be used to help determine how much meat to buy for a meal. The calculator gives options for beef, prime rib, pork, lamb, turkey, and roasted hog along with bone-in or boneless choices and the number of adults and children to be served. Another great resource for determining how much to prepare to avoid food waste is the Guesti-mator.

Roasting is the recommended method for cooking most meats. However, grilling, smoking, frying and sous vide are also personal preference options that may be appropriate for various types of meat. When roasting, a moderately low oven temperature of 325°F should be used to keep the meat tender and minimize moisture loss. The USDA does not recommend cooking meat and poultry at oven temperatures lower than 325 °F because these foods could remain in the “Danger Zone” (temperatures of 40° to 140°F) too long. Bacteria which may be present on these foods multiply rapidly at these temperatures. Boned and rolled meats require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat. If buying ahead, refrigerate quickly and cook or freeze fresh poultry within 1-2 days and other fresh meats in 3-5 days. To prevent contamination, start preparations with clean hands and surfaces and do not wash the meat product.

The USDA has a wonderful meat roasting chart and preparation guide for preparing all types of meats that might be on the menu and a safe minimum temperature chart for fish, eggs, casseroles, and leftovers. Whatever the choice, start with fully thawed meat and use a food thermometer to determine when the meat has reached a safe temperature to assure that the meat is “perfect” and more importantly, perfectly safe. All raw meat should reach a minimum internal temperature, measured with a food thermometer, as indicated in the chart. The meat thermometer should be inserted into the center or thickest part of the meat; for poultry, the thermometer should be inserted into the innermost part of the thigh and wing and the thickest part of the breast. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. As a personal preference, consumers may choose to cook meat to higher temperatures.

Lastly, meat and poultry should be refrigerated within two hours of removing it from a heat source. Cooked meat can be safely kept in the refrigerator for 3 to 4 days in air-tight containers. Cooked meat should have a similar texture and smell as the day it was prepared. Signs that it’s spoiled include a slimy or mushy feel, a green tint, or a sour or rotten-egg smell. Cooked meats also freeze well. It is best to freeze meat within a day of cooking for optimal texture and taste; however, it can be frozen after three days and still freeze well and safely. While freezing can extend food indefinitely, it is best to consume it within 3–4 months as food can lose moisture and flavor when stored for longer times. Turkey freezes best in broth which helps to prevent moisture and flavor loss.
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*ground meat, stew meat, tenderloin, variety meats, roasts, hams, steaks and chops
**rib roasts, bone-in steaks and chops, roasts, and hams
***short ribs, spare ribs, shanks, hocks, poultry

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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Stuffing the Turkey Safely

Marlene Geiger 1 Comment
Turkey with stuffing

The USDA recommends that stuffing be cooked separately from the turkey as stuffing the turkey is not a safe practice. The practice increases the risk of food-borne illness and/or over cooking the turkey. Despite the recommendation, stuffing the turkey remains a traditional practice.

There are a variety of reasons why people choose to stuff the turkey–tradition, flavor, moistness, and oven space. The risk in stuffing the the turkey is that the turkey and stuffing may cook at different rates. Both the turkey and the stuffing must each reach an internal temperature of 165°F as determined with a food thermometer in order for illness-causing pathogens to be killed. Individuals with a compromised immune system or a chronic condition, children, the elderly, and pregnant women are especially susceptible to foodborne illness. Turkey prepared on the grill, in a smoker, or in a fryer should NOT be stuffed for any reason.

If stuff you must, do it safely following these tips:

  1. Prevent cross contamination. Wash hands with hot water and soap. DO NOT wash the turkey. After preparing the turkey, wash all surfaces touched by the turkey with hot soapy water, rinse well and sanitize with a bleach solution made by mixing one scant teaspoon of regular (plain) bleach with 1 quart of water.
  2. Use only cooked ingredients. If the stuffing recipe contains raw meat, poultry or shellfish, cook those ingredients before making the stuffing. Use pasteurized eggs if eggs are part of the recipe. Raw ingredients increase the risk of foodborne illness since it takes longer for the temperature to reach safe levels inside the turkey. Wet ingredients for stuffing can be mixed ahead and refrigerated but do not mix wet ingredients with the dry ingredients until ready to cook the turkey.
  3. Stuff lightly. After combining the dry and wet ingredients, spoon the stuffing directly into the turkey cavity. Allow approximately ¾ cup of stuffing for each pound of turkey. Avoid overstuffing the neck and body cavity.
  4.  Preheat the oven and roast at 325°F (no lower) until done. Place the stuffed turkey into the oven immediately after stuffing. Cooking overnight at a low setting (200 F to 250 F) is unsafe as bacteria can easily grow under these conditions.
  5. Check the turkey and stuffing temperature periodically with a food thermometer. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Also check the temperature in the thickest part of the breast, the wing and the stuffing. Check the stuffing temperature by inserting the thermometer through the cavity into the thickest part of the stuffing; it must reach 165°F or higher to be safe. If the stuffing has not reached 165°F, return it to the oven and continue cooking.  An alternative to prevent over cooking the turkey is to remove the stuffing and finish cooking it in a baking dish in the oven while the turkey is resting.
  6. Rest the turkey (and stuffing if inside the cavity) for 20 minutes before removing the stuffing and carving. This will allow the meat juices to saturate the meat evenly and the temperature of the stuffing to rise a degree or two.
  7. Refrigerate any leftover cooked turkey or stuffing within 2 hours of cooking and use within 3 to 4 days. Leftovers can also be frozen.

Don’t let a foodborne illness spoil your holiday meal! Take care if stuff you must.

Sources:
How to Cook Turkey Stuffing Safely, USDA
Traditional Turkey Stuffed, Illinois Extension
How to Cook Turkey, Clemson Cooperative Extension

Updated 10/2024, mg; original author, Beth Marrs.

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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1 Comment on Stuffing the Turkey Safely

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