AnswerLine • Iowa State University Extension and Outreach

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

June 17, 2025 Marlene Geiger 8 Comments

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

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

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

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

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

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

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

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

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

Marlene Geiger

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

May 7, 2025

Food Preservation, Food Safety fruit spreads, gelling issues, jams, jellies, remaking fruit spreads

8 Comments

Washing Produce

May 6, 2025 Marlene Geiger 4 Comments

Rinse Fresh Fruits and Vegetables social media post from Partnership for Food Safety Education.com Eating 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

June 4, 2025

Food Preparation, Food Safety food safety, fruits, produce washing, safety, vegetables

4 Comments

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

April 22, 2025 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

April 16, 2025

Adult Learning, Child Development, Cleaning, Consumer Management, Entomology, Equipment, Family Time, Food Preparation, Food Preservation, Food Safety, Nutrition, recipes, Stain removal 50th Anniversary, history, Mary Jo Williams

2 Comments

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

March 4, 2025 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

April 4, 2025

Adult Learning, Child Development, Cleaning, Consumer Management, Equipment, Family Time, Food Preparation, Food Preservation, Food Safety, Food Science, Health, Home Environment, Laundry, Nutrition, Stain removal, Textiles 50th Anniversary, AnswerLine, history

4 Comments

Inspect Before You Toss

January 21, 2025 Marlene Geiger

Women examining a leftover found in her refrigerator.

When in doubt, toss it out is a phrase that is often used with regard to food safety. While food that has unusual color/odor/texture, is slimy, has something growing on it, or has been improperly cooked or stored should be tossed, consumers unknowingly toss food that could still provide nourishment without risk. Food waste is a huge problem in the US with 30-40% of our food supply ending up in landfills where it produces methane gas, an environmental concern. In addition, food waste contributes to financial loss from farm to dinner table.

Food waste is due to many factors. One of the leading causes is ambiguous packaging dates which consumers have come to believe are dates regarding food safety rather than food quality as determined by the manufacturer. Chances are much of the food tossed based on a package date is still good. Before tossing, consider the following:

Where did the food come from? Food purchased from suppliers who exhibit best practices for food handling, good hygiene, and quality standards will remain at best quality for a longer time.

Has the food been stored properly? Frozen food stored in airtight packaging can last indefinitely in the freezer. Frozen foods may become dry or less tasty when frozen beyond the recommended freezing time but they are still safe to eat.

Refrigerated foods should be kept at 40⁰F or below for best quality, freshness, and safety. Carefully inspect refrigerated foods kept beyond the recommended time using your senses.

Most pantry foods are shelf-stable and are safe indefinitely. Canned goods will last for years as long as the can itself is in good condition. Packaged dry foods such as cereal, pasta, mixes, and cookies will be safe but may eventually become stale or develop an off flavor. Pantry items stored in airtight packaging will retain freshness longer. Your senses will let you know if the food has lost quality. Remember, package dates on foods refer to quality, not safety, with the exception of infant formula.

What do my senses tell me? How does it look? How does it smell? How does it feel? Food past its prime often develops mold, bacteria, or yeast causing it to give warning signs to our senses. Spoiled food will usually look different in texture and color, smell unpleasant, and taste bad. Bacteria usually doesn’t change the taste, smell, or look of food, so you can’t tell if it’s dangerous to eat. The USDA recommends consuming refrigerated leftovers within 3 to 4 days. After that, the risk of food poisoning goes up. The 3 to 4 days recommendation applies to foods that have been refrigerated within 2 hours (or half that time in higher heat) of preparation. It is always a good idea to date foods placed in the refrigerator or freezer. If you don’t think you’ll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time. Inspect cans for dents, rust, and bulging. Look for signs of insects or pests in pantry foods.

Have the rules for food temperature been followed? Keep cold foods cold (less than 40⁰F), and hot foods hot (above 140⁰F). Perishable foods at room temperature should be refrigerated within 2 hours of preparation (or half that time in higher heat), Reheat leftovers to 165⁰F as measured with a food thermometer. Cook foods to safe internal temperatures as measured with a food thermometer. When these rules are violated, the food should be tossed.

Were best practices used? Keeping food preparation surfaces clean and avoiding cross contamination of food items will prevent unnecessary spoilage and ensure food safety. Foodborne illness results from contamination, not from natural decay.

Food packaging dates are a guide to food quality, not food safety. Before tossing, give food items a second look to determine both quality and safety. When something is suspicious (can or jar is leaking, bulging, badly dented; the food has a bad odor/color; insects present; rotting; mold; food improperly handled or stored) throw it out. Consider composting tossed food when it is an option rather than sending it to a landfill.

Marlene Geiger

February 5, 2025

Consumer Management, Food Preservation, Food Safety, Sustanability food waste, Labels, packaging dates

Reduce Kitchen Waste – Make Broth

January 21, 2025 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!

Economical – minimal cost, all of the ingredients are at hand; all parts of food is used; no additional cost for a pre-packaged container.
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.
Nutritious – vitamins and minerals in the scraps leach into the simmering water surrounding them—broth! Great support for all bodily systems.
Control of ingredients and flavor – tweak to your liking, omit offending ingredients, control sodium, no preservatives.
No special equipment needed – prepare broth on a stove top, in a crock pot or pressure cooker.
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, 38^th 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

March 13, 2025

Consumer Management, Food Preparation, Food Safety, Sustanability, Uncategorized broth, food waste

Food Packaging Dates – What Do They Mean?

January 7, 2025 Marlene Geiger 7 Comments

Woman reading the date of a refrigerated item. Image Source FDA, https://www.fda.gov/food/consumers/social-media-toolkit-food-loss-and-waste

We’ve all done it—the date on a food package exceeds today’s date so we toss it! As a result, consumers are the biggest contributor to food waste; households toss an estimated 43% of our food supply annually for various reasons. A huge contributor to the waste is consumer misunderstanding of the dates found on food packaging. With the exception of infant formula, the dates found on food products ARE NOT expiration dates. Rather, they are BEST QUALITY dates.

Dates on packages can be a guide for consumers. The dates indicate the period in which a food manufacturer has determined a food product will maintain its best quality. However, the labels are not standardized, science-based, or regulated by a governmental agency. There are NO laws or federal regulations (infant formula, excepted) requiring product dating. Therefore, food manufacturers have total freedom to determine criteria for product quality and to create a date for their product. Ambiguous date labeling has significantly decreased food being fully utilized.

Manufacturers usually print two kinds of dates—open and closed—on food packaging. Opening dating is a calendar date usually followed by phrases such as “sell by,” “best by,” and “use by.” Closed dating is a code system, a series of letters and/or numbers, used by manufactures to track and identify the time, date, and location of production; closed dates use no specific date visible to consumers. While maintaining quality from production to consumer use is the intent of package dating, consumers have come to interpret the dates as “expired” and therefore, believe it to be unsafe and/or cause for a foodborne illness.

In an attempt to standardize labeling, the Food Date Labeling Act was introduced in both houses of Congress in May 2016. No action has been taken so far as the bill remains in committee in both houses. Until package dating is standardized, food waste can only be reduced by consumers’ understanding of what the dates mean for various products and how to inspect food before throwing it away.

How to Read Food Product Packaging Dates

Sell by: Many refrigerated items use “Sell by” dates. Retailers use the date to control their stock. Unless the product has spoiled, the product is still safe for consumers to consume after that date. Many refrigerated products are good for much longer than the sell-by date assuming they are properly stored/refrigerated. For instance, milk can be good for a week after the date; eggs remain fresh for 3 to 5 weeks after the date.

Best By, Best if Used By, Freshest By: This date indicates how long the manufacturer has determined the product will remain at optimal flavor and quality. Dry products, mixes, and canned foods use this designation. Most foods can be consumed safely after this date; however, the quality of the product may diminish over time. For example, products containing oils may gradually become rancid and those containing leavening agents may not rise as much after the date. In many cases, dates are conservative; if you eat food past that date, you may not notice any difference in quality, especially if the date has recently passed. Again, proper storage helps maintain quality.

As a means to reduce food loss and waste by consumers, the USDA Food Safety and Inspection Services (FSIS) recommended the phrase, “Best if Used By,” on food products in 2016. Research shows that this phrase helps consumers better understand the date as an indicator of quality, rather than safety.

Expires By or Expiration: This is the last day that a product should be consumed. Infant formula is the only food product that is regulated and bares a true expiration date. Expiration dates may also be found on medications, vitamins, leavening agents, and other products with a limited lifetime as specified by the manufacturer due to less or no functionality after the date.

Consumer Resources

Resources are available to help consumers with packaging dates. Here are a few to get familiar with:

Food Keeper App. The app is available for Android and Apple devices or at FoodSafety.gov for computer users. The Food Keeper helps consumers with food and beverage storage and maximizing the freshness and quality of items.

Still Tasty. The website, StillTasty.com, has comprehensive information about how long thousands of foods and beverages can be kept and used after packaging dates have passed.

Help Lines. There are numerous help lines available from universities, government agencies, health departments (check local listings), and private companies (check for product information on product or search product consumer support) to help consumers with food safety questions. Here’s three to know:

USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); 9am-3pm CT, Monday-Friday, in English or Spanish.
FDA Food Safety Hotline at 1-888-SAFEFOOD (888-723-3366); 9am-3pm CT, Monday-Friday, except federal holidays. There are also more than 200 hours of recorded messages available 24/7.
AnswerLine at Iowa State University Extension and Outreach has specialists ready to answer calls and emails from Iowa and Minnesota residents, 9am-12pm and 1pm-4pm, Monday-Friday at 1-800-262-3804 (IA) and 1-800-357-1678 (MN). Other land-grant universities may have similar help lines for consumers.

Lack of standardized package dating and consumer misunderstanding of packaging phrases and dates has led to increased food waste as well as calorie loss, financial loss, and a negative impact on the environment. Knowing what the phrases and dates mean can help consumers conserve loss. Next up, inspecting before tossing!

Marlene Geiger

March 14, 2025

Consumer Management, Food Preservation, Food Safety, Sustanability best if used by, food waste, Labels, packaging dates

7 Comments

Royal Icing Made Safe

December 17, 2024 Marlene Geiger 16 Comments

Cookie decorating is one of the most beloved holiday traditions. Royal Icing is the traditional icing used for glazing cookies, piping decorations, or assembling the walls of gingerbread houses. It dries and hardens quickly and is easy for nearly anyone to achieve decorating success! Made traditionally from egg whites and powdered (confectioners’) sugar, it is an easy icing to prepare. However, if raw egg whites are used, the icing may be a health risk.

It is a well-known fact that eggs may contain the bacteria, Salmonella Enteritidis (SE), that can cause foodborne illness. Researchers say that if present, the SE is usually found in the yolk, but the possibility of SE in egg whites cannot be ruled out. While the risk may be small, it is best to eliminate the risk and be certain of a safe frosting. Raw egg whites should be replaced with lightly cooked egg whites, meringue powder, dried egg whites, or pasteurized egg whites when making Royal Icing.

Lightly Cooked Egg Whites. Use the following method provided by South Dakota State University to make Royal Icing and other frosting recipes calling for raw egg whites. In a heavy saucepan, the top of a double boiler, or a metal or heat-proof glass bowl placed over a saucepan of water, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Helpful notes:

Must use sugar to keep the whites from coagulating too rapidly.
Test with a thermometer as there is no visual clue to doneness or reaching 160°F.
Use a non-reactive saucepan or bowl OR eliminate the cream of tartar; cream of tartar reacts with aluminum and will create an unattractive gray meringue.

Meringue Powder. Meringue powder is available in specialty stores wherever cake decorating supplies are sold. Meringue powder is composed of cornstarch, dried egg whites, sugar, citric acid and some stabilizers. It’s perfect for making royal icing. There is usually a recipe on the package. If not the following recipe for Royal Icing works well.

Royal Icing
– 4 cups powdered sugar
– 3 tablespoons meringue powder
– 1/3 cup, plus 2-3 tablespoons, warm water, divided
– desired food coloring
In a large mixing bowl, combine powdered sugar, meringue powder and 1/3 cup water. Beat on low speed until combined. Increase speed to medium-high and beat 8-10 minutes, adding 2-3 tablespoons warm water, as necessary. Icing should be stiff enough to hold a peak when tested. Color as desired.

Dried Egg Whites. Dried egg whites are just that, 100 percent powdered egg white; they require no refrigeration. Dried whites are pasteurized by heating to the required safe temperature. Like meringue powder, the egg white powder can be reconstituted by mixing with water. The reconstituted powder whips like fresh egg white, and because it is pasteurized, can be used safely without cooking or baking.

Pasteurized Egg Whites. Pasteurized egg whites are of two types—pasteurized in-shell eggs or liquid pasteurized egg whites. Pasteurized in-shell eggs are available at some grocery stores. Shells of such eggs are stamped with a red or blue “P” in a circle. Whites of pasteurized shell eggs may appear slightly cloudy compared to fresh eggs. Liquid pasteurized egg whites are found in the refrigerated section of the grocery store in a milk-like carton usually near the regular eggs. According to the FDA, both of these products are safe to consume raw. Use these two products like raw whites in the recipe.

Keep unused icing covered at all times with a damp cloth or tightly wrapped to prevent drying and caking. Royal Icing can be stored for approximately 2 weeks in the refrigerator when kept in an airtight container. In addition to preventing food borne illnesses, refrigeration seems to help with separating. (If separation occurs—yellowish liquid on the bottom—just remix.)

Do not refrigerate cookies decorated with Royal Icing because the humidity can affect the icing quality, ruin the decorative work, and alter the cookie’s taste. Rather, store the cookies in an airtight container at room temperature away from direct sunlight and humidity. Place sheets of parchment paper between layers of cookies to prevent them from sticking together. Cookies can also be individually wrapped in cellophane or plastic cookie bags. For best flavor and texture, consume the cookies within a few days of baking. Decorated cookies can also be frozen individually or in an airtight container with parchment paper between the layers.

Make sure that your holiday cookies or gingerbread houses bring nothing but joy! Avoid raw egg whites when making your decorating frosting.

Updated December 2024, mg.

Marlene Geiger

December 4, 2024

Child Development, Family Time, Food Safety, Holiday ideas cookie decorating, icing, Raw egg whites, royal icing

16 Comments

Tackling the Holiday Meat Puzzle

December 10, 2024 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

February 10, 2025

Food Preparation, Food Safety, Holiday ideas fish, holiday meals, holiday meats, Meat, poultry

Stuffing the Turkey Safely

November 19, 2024 Marlene Geiger 1 Comment

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:

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.
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.
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.
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.
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.
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.
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

March 13, 2025

Food Preparation, Food Safety, Holiday ideas holiday meal, Stuffing, turkey

1 Comment

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