Category: Food Safety

Reducing Holiday Food Waste

Marlene Geiger 4 Comments
Reduce food waste. Food waste trash dump in a landfill. Image Source: FDA Social Media Tool Kit

Holiday food waste is a significant issue. The US Ecology Center estimates a 25% increase in waste delivered to landfills between Thanksgiving and New Year’s. The bump in waste is comprised of food and non-food items. Due to the excess and indulgence associated with holiday meals, food waste from uneaten food amounts to millions of dollars. In 2023, it was estimated that 312 million pounds of food was wasted from just US Thanksgiving meals alone. Other holiday waste includes discarded packaging (including online shopping boxes and envelopes), decorations, wrappings, cards, and disposable paper/plastic/aluminum food containers.

While all of the holiday waste is of concern, the consequences of food waste and ways to prevent it will be the topic of this blog. Food waste contributes negative consequences to the environment and to our expendable food dollar.

When food is wasted, there is more waste than just the food itself. There is waste of the seed, land, water, labor, energy, and transportation required to grow, produce, and deliver food to our tables. Further, there is waste of ingredients, time, and energy expended to prepare the food in the home. When food goes into our landfills, it decays producing greenhouse gas emissions; methane is of particular concern as it is a dangerous gas and contributes to climate change. Further, we live in a time when food costs consume a large portion of our expendable income worsened by inflation and supply chain issues. 10.5 percent of all US households are food insecure or undernourished and could use the food that goes to waste.

Whether it be an environmental, social, or humanitarian issue, every consumer needs to do their part to reduce food waste. As the holidays approach, here are some tips to reduce holiday food waste: 

  • Plan ahead. Plan out the meal. Prevent waste from happening from the get go. Digital tools like Save the Food’s Guest-Imator can help consumers calculate how much food will be needed. 
  • Buy only what is needed. If you knowingly buy more than needed, have a plan for the leftovers.
  • Store food properly if purchased or prepared ahead. Put meat, poultry, seafood, eggs, and produce in the refrigerator as soon as you get home. Potatoes, onions, sweet potatoes, squash, and pumpkin should be stored in a cool dark place. Freeze bakery items to keep them fresh. 
  • Encourage less plate waste by using smaller serving spoons. Send uneaten food left on a plate home with guests in take home containers. Label with name and refrigerate until they depart.
  • Refrigerate leftovers within two hours of cooking or removing food from a warming appliance to prevent foodborne illness. Cool foods quickly using an ice bath or downsizing portions. Avoid crowding foods in the refrigerator; leave space so air can circulate.
  • Share leftovers with guests in take-home containers or donate to an agency in your area that accepts prepared food donations.
  • Be creative with leftovers. Use leftovers to create a new dish–turkey pot pie, casseroles, soup, and stock or broth. Incorporate leftover veggies into omelets. Turn potatoes into pancakes. Cornbread into salad. Charcuterie into pizza. Squash into mac and cheese. Freeze individual meals for later use or quick meals.
  • Use refrigerated leftovers within 3 to 4 days or freeze to extend their use.
  • Freeze leftovers. Allow food to cool completely before putting in the freezer. Even pumpkin pie can be frozen. Frozen leftovers are best used within 2-6 months for best quality but will keep indefinitely in the freezer. Package carefully to prevent freezer burn or dehydration and be sure to label and date the food.
  • Save food scraps like vegetable peels and meat trimmings to make broths; scraps can be gathered and frozen until ready to use for broth. If not saved, compost scraps and leftovers that go bad whenever possible. If you are unable to compost, find someone or a group in your area that does.

This holiday season, think about ways that you can reduce food waste. It is up to each one of us to change our unsustainable consumption and wasteful habits.

Sources:
Give a Gift to the Planet by Reducing Holiday Waste, National Environmental Education Foundation
Tips to Reduce Food Waste at Thanksgiving, USDA
Thanksgiving and Food Waste, University of Minnesota
Sizing up America’s Thanksgiving Food Waste Problem, Ag Fund News
Food Waste during the Holiday Season, Each Green Corner

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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FIGHT BAC! – Foodborne Pathogen Growth Conditions

Marlene Geiger

Despite 30 years of food safety education from farm to table and having one of the safest food supplies in the world, the federal government estimates that around 48 million cases of foodborne illness occur annually, which is about 1 in 6 Americans each year. These illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths annually.

A foodborne illness is any illness resulting from the consumption of food contaminated with pathogenic microorganisms. Pathogens, known as BAC (bacteria), do not change the food so we often do not know they are present. BAC loves to invade food products and kitchen surfaces and utensils. Following four simple food safety steps—clean, separate, cook, and chill—before, during, and after food preparation can reduce the risk of becoming sick from microorganisms such as bacteria, yeast, and mold. Pathogens of most common concern include Salmonella, Campylobacter, E. coli, Clostridium botulinum, Listeria, and yeasts and molds.  A previous blog discussed these pathogens.

Pathogenic growth and survival depend on conditions related to the pathogen and environment. Environmental factors that influence the growth of pathogens include pH levels, water activity, oxygen levels, time and temperature. Foodborne bacteria grow best in warm, moist, protein-rich environments that are slightly acidic or have a neutral pH.  Yeasts and molds, also pathogens, do not require the same factors for growth as bacteria as both live on surfaces for different amounts of time. To learn more about how quickly bacteria can grow, check out this short video. Pathogens require a food source to grow, multiply and survive. Proteins and carbohydrates are a good food source because they contain nutrients needed for cellular growth.

pH or Acidity. pH is a measure of how acidic or alkaline (basic) a substance is. The scale ranges from 0-14 with a pH of 7 as neutral (distilled water). A pH of less than 7 is acidic and a pH greater than 7 is basic or alkaline. Acidic or acidified foods having a pH of 4.6 or less are considered high acid foods; foods with a pH greater than 4.6 are low acid. The pH value of common foods and ingredients can be found in this chart. Microorganisms are sensitive to pH and have specific pH ranges that allow them to grow, multiply and survive. A food’s pH level determines which microorganisms can grow in it. 

Table showing pH levels

Foods with a low (acidic) pH make it harder for microorganisms to survive and grow. pH also impacts the quality (flavor, texture, shelf life, and appearance) of foods and is especially important in canned foods. The acidity of a product itself is both a means of preservation and a way of keeping food safe for consumption.

Moisture or Water Activity (aw).  Water is present in all food as either 1) free or available water or 2) water that is bound to the proteins, salt or carbohydrates in a food product. Bound water is not available for microbial growth. Water activity is the measure of the free or available water in a food product that can support microbial growth and affect the quality and safety of food. Water activity differs from moisture content.  Moisture content is a measure of the total amount of water in a food but does not capture how unbound water behaves in the food. Water activity is synonymous with relative humidity. The FDA has established that a water activity value greater than 0.85 on a scale of 0 (bone dry) – 1.0 (pure water) indicates a high-risk food product capable of facilitating the growth of microorganisms in the product. Most foods have a water activity of .95 or more which is sufficient moisture to support the growth of bacteria, yeasts, and mold. In most cases, food items with a water activity of .85 or more require refrigeration while products below .85 are considered shelf stable. Water activity is controlled by binding up the water with ingredients such as salt or sugar, reducing or evaporating water by “cooking down”, dehydrating or freezing.

Oxygen levels. Oxygen can significantly affect food quality and safety through oxidation processes or support of microbial growth. Oxygen causes food enzymes to speed up chemical reactions resulting in browning or off coloring and rancidity or foul odors and taste. Enzymatic activity can also cause spoilage. Microorganisms are oxygen level specific; some require oxygen (aerobic) while others require little or no oxygen (anaerobic) to grow resulting in spoilage or poisoning. Still others, known as facultative anaerobic bacteria, can grow with or without oxygen by switching metabolic processes. So it is important to know that while microorganisms may be oxygen specific, they can adapt to their environments and therefore to minimize the risk of contamination. The Clostridium botulinum survives and produces toxins in anaerobic environments, a major consideration in canning and vacuum packaging of food.

Time and Temperature. Time and temperature are closely related in controlling the growth of microorganisms. Most microorganisms multiply rapidly between 40⁰F and 140⁰F (Danger Zone). Bacteria can double in numbers every 15 to 20 minutes in the danger zone. Foods that are capable of supporting the rapid growth of pathogenic microorganisms and require either temperature or time control for food safety (TCS foods) must be kept out of the danger zone. Thus:
– Keep COLD FOODS COLD at or below 40⁰F.
– Keep HOT FOODS HOT at or above 140⁰F.
– Limit time in the danger zone to two hours or one hour if the temperature is above 90⁰F.
– Reheat food to a minimum internal temperature of 165⁰F.
– Cook raw meat and poultry to a safe minimum internal temperature.

A food thermometer should always be used to verify temperatures.

Food products are host to pathogens. Environmental conditions affect the growth and survival of pathogens. Food prepared in any setting is subject to microorganism contamination. Practicing good sanitation and proper food safety techniques before, during, and after food preparation is the only way to prevent microorganism contamination and reduce the chances of contracting a foodborne illness.

Sources:
Appendix E. Water Activity Values of Select Food Ingredients and Products. Water Activity in Foods: Fundamentals and Applications. Second Edition. Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza
Water Activity’s Role in Food Safety and Quality. Food Safety Magazine 
Understanding pH and its Importance in Food Safety UGA. UGA Cooperative Extension
BAM Chapter 18: Yeasts, Molds, and Mycotoxins. (FDA) US Food and Drug Administration
The Importance of pH in Commercial Canning Operations. OSU Extension 
The Importance of pH in Food Preservation. Oklahoma Gardening
The Importance of Food pH. Terra Food Tech
Water Content and Water Activity: Two Factors that Affect Food Safety. Manitoba 
Water Activity (aw) in Foods. Food and Drug Administration (FDA), US Food and Drug Administration 
How Do You Know If Your Food Is Safe to Sell? Factors that Affect the Bacterial Growth on Foods: FAT TOM. Virginia Tech, Virginia Cooperative Extension 
Understanding the Water Activity of Your Food. Virginia Tech, Virginia Cooperative Extension

Blog written in collaboration with Jennie Savits, AnswerLine Specialist. 

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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FIGHT BAC! – Foodborne Pathogens

Marlene Geiger

September is National Food Safety Education Month. Created in 1994 by the National Restaurant Association, it is a time to raise awareness about the importance of food safety education and to reinforce proper food safety practices and procedures. 

Despite 30 years of food safety education from farm to table and having one of the safest food supplies in the world, the federal government estimates that around 48 million cases of foodborne illness occur annually, which is about 1 in 6 Americans each year. These illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths annually.

A foodborne illness is any illness resulting from the consumption of food or beverage contaminated with pathogenic microorganisms. Pathogens, known as BAC (bacteria), do not change the food so we often do not know they are present. BAC loves to invade food products and kitchen surfaces and utensils. Following four simple food safety steps—clean, separate, cook, and chill—before, during, and after food preparation can reduce the risk of becoming sick from microorganisms such as bacteria, yeast, and mold. Pathogens of most common concern include Salmonella, Campylobacter, E. coli, Clostridium botulinum, Listeria, and yeasts and molds.

Salmonella. Salmonella bacteria are the most frequently reported cause of foodborne illness. Salmonella are one-celled organisms too small to be seen without a microscope. Salmonella does not usually affect the taste, smell, or appearance of food. The bacteria live in the intestinal tracts of infected animals and humans. Any raw food of animal origin, such as meat, poultry, milk and dairy products, eggs, seafood, and some fruits and vegetables may carry Salmonella bacteria. Salmonella can survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer. Salmonellosis is the infection caused by the bacteria Salmonella. Read more about Salmonella.

Campylobacter. Campylobacter bacteria are the second most frequently reported cause of foodborne diarrheal illness in the United States. Campylobacter organisms exist everywhere and are commonly found in the intestinal tracts of pets, poultry, large animals, rodents, wild birds, and some humans. The bacteria pass through the body in the feces and cycle through the environment. Campylobacter is also present in untreated water. Read more about Campylobacter.

E. Coli. Escherichia coli (abbreviated as E. coli) are a large and diverse group of bacteria. Although most strains of E. coli are harmless, others can cause illness. E. coli O157:H7 is a kind of E. coli that can make people sick. E. coli is found in the environment, foods, water, and the intestines of people and animals.  Harmless E. coli help digest food, produce vitamins, and protect us from harmful germs. Read more about E. coli.

Clostridium botulinum. Clostridium botulinum (also called C. botulinum) are anaerobic bacteria meaning they live and grow in low oxygen conditions. The spores are everywhere and are generally harmless; the danger occurs when the spores begin to grow into active bacteria and produce toxic neurotoxins responsible for botulism, a life-threatening illness affecting the central nervous system. C. botulinum cannot grow below a 4.6 pH and is killed at 240°F. Botulism has long been linked to improperly home-canned foods but has also been found in unrefrigerated homemade salsa, baked potatoes sealed in aluminum foil, honey (the primary cause of botulism in infants), garlic in oil, and traditionally prepared salted or fermented fish. Read more about clostridum botulinum.

Clostridium perfringerns. One of the most common foodborne illness, C. perfringens is the source of about 1 million cases in the U.S. each year. Common symptoms are diarrhea and stomach cramps within 6-24 hours of eating contaminated food. Most often foods cooked in large batches and held at unsafe temperatures, temperatures between 40°F—140°F, are the source of outbreaks. These temperatures are ideal for pathogen growth and multiplication. Common food sources include soup, stews, gravies, meat, poultry, casseroles and other large amounts of food. Outbreaks occur mostly in November and December with many of them linked to popular holiday foods, such as turkey and roast beef.

Listeria Monocytogenes. More commonly known as Listeria, this bacteria, unlike other foodborne illness causing bacteria, thrives in cool, damp environments. When food comes into contact with surfaces that are contaminated with Listeria, the bacteria grows rapidly on the food despite aggressive cleaning and sanitizing. Listeria can contaminate hot dogs, cold cuts, and dry sausages. Listeria may also be found in unpasteurized (raw) milk, soft cheeses, smoked seafood, and meat or seafood salads. Listeria can also be present in soil and contaminate raw vegetables and fruits. Listeriosis is the illness caused by Listeria. Read more about Listeria. 

Other foodborne bacteria of concern include Norovirus, Staphylococcus, Shigella, Toxoplasma gondi, and Vibriovulnificus. Read more about those bacteria.

Yeast and Molds. Yeast and molds (microscopic fungi) live on plant or animal matter. Unlike bacteria that are one-celled, these species are made of many cells and may be seen with the naked eye. Molds have thin, thread-like branches and roots which may grow deep into food. Yeasts and molds cause allergic reactions, respiratory problems, and in the right conditions, can produce “mycotoxins,” poisonous substances, that can cause serious sickness. Mycotoxins are stable compounds that are not destroyed during food processing or by home cooking. Both yeasts and molds can grow at a variety of temperatures, oxygen and moisture ranges, and pH environments. Read more about yeast and molds.

Pathogenic growth and survival depend on parameters related to the pathogen and environment. Environmental factors that influence the growth of pathogens include pH levels, water activity, oxygen levels, time and temperature. These factors are discussed in a follow-up blog.

Fight BAC! Practice good sanitation and proper food safety techniques before, during, and after food preparation to prevent microorganism contamination and reduce the chances of contracting a foodborne illness.

Sources:

Blog written in collaboration with Jennie Savits, AnswerLine Specialist

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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It’s Salsa Time!

Marlene Geiger 7 Comments

Tomatoes – peppers – onions – spices! GO! It’s time to make salsa! 

jars of home canned salsa

Salsa is a great candidate for fresh, frozen, or canned preparations. Any combination of ingredients may be used for fresh or frozen salsa without concern for foodborne illness. Canned salsas, on the other hand, must be made with care to prevent botulism poisoning. Most salsa recipes are a mixture of low-acid foods like onions and peppers and acid foods like tomatoes or fruit. Salsa can only be safely canned in a boiling water bath IF the recipe meets the acidity levels needed to prevent the growth of botulism bacteria.

The following caution about using original salsa recipes is emphasized in the Pacific Northwestern Extension publication, Salsa Recipes for Canning: Because salsas are a mixture of acid and low-acid ingredients, they are an example of an acidified food appropriate for boiling water canning if–and only if–the level of acidity is adequate to prevent the production of the botulism toxin. If the mixture has less acidity, it needs to be treated as a low-acid food, which requires additional laboratory testing to develop the processing recommendations for the elimination of botulism risk. To avoid this serious foodborne illness, follow the directions carefully of tested recipes. Never can salsas that do not follow a tested recipe.

The best way to ensure a safe home-canned salsa is to carefully follow a tested recipe. Below are a few sources for finding a safe canning recipe that suits your taste. A popular recipe is Choice Salsa from the National Center for Home Food Preservation, featuring more flavor from peppers and onions. Links to other recipe sources include:

Corn and black beans are ingredients used in some commercially prepared salsas; currently, there are no research-based recipes for home canned salsas using these ingredients. Add these ingredients and others at the time of use. Tomato-Based Salsas by the University of Minnesota Extension has additional excellent tips for making salsa safely.

While it is important to follow a research-tested recipe, some substitutions or changes can safely be made to tested salsa recipes. Safe substitutions or changes include:

  • Change tomato variety or color. Any color or variety of tomato can be used. Paste tomatoes such as Roma have firmer flesh and produce thicker salsa than slicing tomatoes. Seeds or juice should not be removed unless the recipe specifies such action. Tomato quantity should not change.
  • Substitute sweet peppers for hot peppers, and vice versa, measure for measure when preparing home-canned salsa using a tested recipe. The same is true for onions, as red, white, and yellow onions are interchangeable, measure for measure.
  • Reduce or eliminate the sugar or salt in any tested salsa recipe.
  • Reduce the amount of low-acid ingredients such as onion, celery, or green peppers in a tested salsa recipe. Do not substitute corn, black beans, or any other low-acid ingredients for an ingredient being reduced.
  • Substitute tomatillos for tomatoes as long as the total amount remains the same.
  • Change types and amounts of dried spices and herbs, but do not add extra fresh herbs to recipes.
  • Replace 5% acidity vinegar with bottled lemon or lime juice but not vice versa.

For safety, you may not:

  • Add ingredients such as corn or black beans to any salsa recipe, or substitute corn or black beans for other ingredients such as peppers or onions.
  • Reduce the type or amount of acid, such as lemon or lime juice, or vinegar, in a tested recipe. If it tastes too tart, add a bit of sugar.
  • Increase the amount of fresh herbs or garlic in a tested salsa recipe. Fresh herbs may be added to the salsa just before serving.
  • Do not thicken salsa with any thickening agent. If salsa from a tested recipe is thinner than you prefer, strain the salsa before serving or using it as an ingredient.

Freezing is the only safe long-term option for preserving untested or original salsa recipes. A salsa that has been frozen may be watery when thawed. The excess juice may be drained off or thickened with a starch or tomato paste just before serving. Frozen salsa containers should be opened upon removal from the freezer to create an aerobic (with oxygen) environment to deter the potential growth of Clostridium botulinum.  Fresh salsas may be kept in the refrigerator for up to 2 weeks. Salsa may only be water-bath canned in pint jars; there are no tested recipes for quarts or for pressure canning.

Additional 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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Colored Glass Jars for Canning and More

Marlene Geiger 9 Comments

Box of amber colored Ball® canning jars.Mason jars, also known as canning jars, have been used for home food preservation for decades dating back to 1858 when John Landis Mason created and patented a glass jar for home canning. Over the years, various manufacturers have added new designs or color to the standard jar. The unique jars have given consumers the opportunity to use jars in creative ways, for storage and in home décor. However, this has caused confusion when it comes to determining which jars are safe for food preservation.

Colored Jars

The Ball Brothers originally made canning jars in amber or aqua giving way to clear glass to expedite mass production. Over the years, notably Ball®, has reintroduced those colors and others to their line of products giving consumers a variety of colored jars to choose from – blue, green, purple, rose, aqua, and amber. The colors are derived from various minerals added to the glassmaking process to permanently color the glass. All are safe for home food preservation; however, the colored glass does distort the appearance of the food in the jar.

While pretty to look at, colored glass jars also add some additional protection to the food inside by preventing light from passing through to the contents. Clear glass permits all types of light to pass through whereas blue glass reflects blue light, red glass reflects red light, and so on. While they block one color of light, they let other light in. Amber glass, however, provides additional protection to preserved or stored food by blocking UV rays, allowing contents to be shelf stable for a longer time. UV rays have the potential to change contents in glass by photo-oxidation. Amber also offers superior blue light protection which affects food color. By blocking harmful food-damaging UV rays and light, amber makes it possible to store foods in lighter areas or even the counter top without loss of flavor, color, or nutrients. Foods such as baking ingredients, oils, herbs, spices, coffee, tea, or any food item that loses quality due to UV rays can be safely stored in amber jars. And given the natural qualities of glass, no harmful chemicals leach into the products stored in the jars as can be the case with plastic containers.

Other manufacturers have also given consumers colored glass. The difference may be that the color is stained or glazed onto a clear-glass jar. These jars are great for crafting, but are not suitable for canning. Look for a warning label on the packaging or jar: “not for canning”. Further, jars colored by staining or glazing may not be safe for food storage due to the coloring process used. They also may offer no UV or light protection. If a jar is not labeled for canning, food preservation, or food use, avoid using it.

Size and Style

Standard canning jars are available as regular-mouthed (2.75 inches) or wide-mouthed (3.38 inches) and  in 4-, 8-, 16-, 32-, and 64-oz sizes. Tested recipes generally recommend the use of 4- and 8-oz jars for fruit spreads. Sixteen- and 32-oz jars are the recommended sizes for many canned foods. Sixty-four-oz or half-gallon jars are only recommended for highly-acidic juices, such as apple and grape, processed in a hot water canner. There are no other recommendations for half-gallon jars as testing has shown that there is inadequate heat penetration to the center of the jars. One-gallon jars are not recommended for food preservation at all.

Manufacturers have offered various styles of the standard sizes. Style is a personal preference. As with colored glass, the jar should be labeled safe for canning. When used with proper canning lids and bands, most of the stylized jars are safe for canning in hot water bath or pressure canners. Per Penn State Extension, tulip-shaped jars are not recommended because the wider part of the jar will not heat at the same rate as the more narrow part.

For additional information on canning jars, visit Canning Jars and Lids–An Update.

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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Pie Storage

Marlene Geiger 10 Comments
Pie in a pie dish

It’s summer time and a favorite summertime dessert is PIE! Not all pies are alike and require different storage. Some are safe on the counter for a period of time and others require refrigeration. Which is which?

Fruit Pies Made with Sugar.  According to the US Department of Agriculture (USDA), fruit pies made with sugar are food-safe at room temperature for up to two days. This recommendation is based upon fruit pies made with sugar as the combination of sugar and acid in the fruit is sufficient to retard bacterial growth. If additional storage time is needed, the pie may be stored loosely wrapped in the refrigerator for two more days. Fruit pies freeze quite well. To freeze a fruit pie, place it uncovered in the freezer until frozen solid, then wrap in plastic wrap or foil and place back in the freezer for up to four months. Thaw at room temperature for one hour and if desired, reheat at 375°F for about 30 minutes until warm.

Custard, Cream, Mousse, Chiffon, and Fresh Fruit Pies. These soft pies need to be refrigerated until ready to serve and can be stored in the refrigerator for up to four days. Soft pies do not freeze successfully so enjoy while fresh.

Pumpkin, Pecan and Other Pies Containing Eggs. Pies containing eggs should be eaten as soon as possible after baking and cooling. Otherwise, these pies should be refrigerated. They keep well in the refrigerator for up to four days. Both pumpkin and pecan pies can be frozen with some success for up to two months. In freezing, they lose some of their integrity; the filling may separate a bit and the crust may get soggy. To freeze these pies, wrap them tightly in plastic wrap and foil or place in an air-tight freezer bag. Thaw the pies in the refrigerator before using.

Pies Made with a Sugar Substitute. Sugar acts as a preservative, helps retain moisture, and keeps baked-goods fresher longer. Therefore, it is best to consume pies made with Equal or SPLENDA® in 1-2 days. These products are best stored in the refrigerator in an airtight container. If you want to keep pies made with sugar substitutes longer, they should be frozen by wrapping in plastic and foil or in an air-tight freezer bag. These pies can be frozen successfully for up to two months.

Keeping Pie Safe has an excellent chart detailing all the facts for pie safety. Keep in mind that homemade pies differ from commercially baked pies which may include preservatives allowing them longer room- temperature storage. Check the label for their specific storage instructions. Proper pie storage will ensure that every delectable bite is foodborne illness risk free!

Sources:
Keeping Pie Safe, University of Maine Cooperative Extension: Food and Health
Tips for Freezing Homemade Pies, Michigan State University, MSU Extension

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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Canning Season Readiness – Time to Test Pressure Canner Dial Gauges and Check Out the Canner

Marlene Geiger 2 Comments

A pressure canner is the only safe method for canning low acid foods—red meats, seafood, poultry, and low acid vegetables. Ensuring your pressure canner is working properly and in good condition is critical to producing unquestionably safe products every year.

Dial Gauges Must be Tested Annually for Accuracy

Two styles of pressure canners - one with gauge, other with weights
Two pressure canners, one with dial gauge (rear) and one with a weighted gauge (front). Canner in front shows a cutaway to inside the canner. Image source: USDA Complete Guide to Home Canning, 2015.

Most of today’s pressure canners have either a dial gauge or weighted gauge for indicating and regulating the pressure. There is one exception; the All American brand has both a dial and weighted gauge. For canners having a dial gauge, safe canning begins with getting the gauge checked for accuracy yearly or before the start of the canning season. A dial gauge has movable parts which can go out of calibration. 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 processed with the correct pressure and time to be safe.  Gauges with low readings may cause over-processing which is not a food safety issue, but rather a food quality issue. Pressure adjustments can be made if the gauge reads 2 pounds high or low. Gauges testing more than 2 pounds of difference should be replaced. The dial gauge should also be checked if any of the following conditions exist: cover has been submerged in water or dropped, gauge lens is broken or has fallen out, parts are rusty, pointer is not on “0”, or for any reason you believe the gauge may not be accurate. The dial should be replaced if it is cracked, rusted, or the glass is missing. Gauges on new canners and replacement gauges should be tested before use.

Weighted gauges do not require testing for accuracy because they cannot go out of calibration.

Dial Gauge Testing Services

There are several services that provide dial gauge testing. After testing is complete by a service, you will get a Canner Dial Gauge Testing Report, https://www.ncrfsma.org, or similar. It is a good idea to keep the reports for reference.

Local County Extension Office – Many County Extension Offices have the equipment and trained personnel for testing the National (National Pressure Cooker Company), Magic Seal (sold by Montgomery Ward), Maid of Honor (sold by Sears, Roebuck and Company), or Presto® brands. Check with your local office for availability or to find out about testing events in your area. AnswerLine (800-262-3804 or 515-296-5883) can help residents of Iowa and Minnesota find a location for testing in your area.

Presto – National Presto Industries will test dial gauges at no charge provided it is one of the following brands: National (National Pressure Cooker Company), Magic Seal (sold by Montgomery Ward), Maid of Honor (sold by Sears, Roebuck and Company), or Presto®. Check out the Care and Maintenance Guide, Go.Presto.com, for information on how to send a gauge for testing.

Hardware Stores – Some hardware stores also offer this service. Call before you go.

All-American – For testing of All-American dial pressure gauges, contact Wisconsin Aluminum Foundry, 920-682-8627. The weight is more accurate than the gauge and customers should use the weights to attain the correct pressure. 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 primarily used as a reference to know when the unit is at 0 psi and can safely be removed and the canner opened.

Canner Manufacturers – For pressure canner brands not specified, contact the manufacturer of the unit.

Self-Test – If your pressure canner has a both a dial gauge and a weight, it can be tested at home. UCCE Master Food Preservers shares how, ucanr.edu.

In addition to getting dial gauges checked, there are a number of other items to check out to make sure that the canner is in good working order for canning season. If any of the following do not check out, they should be replaced or cleaned as needed.

Annual Pressure Canner Checklist

✔Handles*Secure.
✔Canning Rack*Jars must be off the bottom of the canner during processing to reduce stress on the glass. Rack
should be free of rust and strong enough to support weight of jars.
✔GasketThe intense heat of pressure canning may cause the gasket to shrink or crack allowing air and
steam to escape under or around the lid. Under normal conditions, the gasket should be replaced
every three years or sooner if steam or water is coming out around the lid or if a hissing sound is
detected. Wash the gasket to remove any food deposits or grease that may have accumulated on
the gasket. Also wash the gasket trough before replacing the gasket.
✔Pressure PlugThe pressure plug should be replaced at the same time that the gasket is replaced. Many gasket
replacements come with the pressure plug as well.
✔Vent TubeCorrosion of any sort, water deposits, food debris, etc., in the vent pipe can cause a build-up of
pressure inside the canner that is not registered on the dial or it can prevent the weight from jiggling.
Use a pipe cleaner to brush along the sides and clean away any deposit that my be there.
✔WeightsMost weighted gauge canners use a three-piece system–a center piece that fits onto the vent
pipe and two rings that slip over the center. Each piece measurers 5 pounds of pressure. If 15
pounds of pressure are needed, all three pieces are used together. For 10 pounds of pressure,
use the center piece and one ring. For 5 pounds of pressure, only the center piece is needed.
Another type of weighted gauge is a round disc that is turned to the appropriate poundage needed
and placed on the canner.
✔Manual*The manual that came with the canner is invaluable for learning more about the canner, model
number, etc. If the manual has become lost, the Pick Your Own website has a listing of canner
manuals to download. If the canner is several years old, there is a good chance that the
processing information in the manual is out of date. Should this be the case, replace the manual
with the USDA Complete Guide to Home Canning (2015) (purchase or download).
*Also apply to a water bath canner.

Replacement Parts

Replacement parts are available at some hardware stores or stores that also sell food preservation equipment. Parts may also be purchased directly from some of the manufacturers. The Pressure Cooker Outlet, www.pressurecooker-outlet.com, has replacement parts for many makes and models of canners. Parts can also be found at Amazon.com. Be sure to know the canner model number and part number of the needed item (may be found in the canner manual). The model number can be found on the bottom of the canner, the handle, or the lid. 

Start the canning season off right. Give AnswerLine a call to find where to get the gauge tested and make sure that your canner meets all check marks. 

Sources:

Reviewed and updated 4-2025, 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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2 Comments on Canning Season Readiness – Time to Test Pressure Canner Dial Gauges and Check Out the Canner

Staying on Top of Product Recalls

Marlene Geiger 2 Comments
RECALL Image

A RECALL occurs when a manufacturer takes a product off the market because there is reason to believe that it may cause harm to consumers. There are recalls for all kinds of consumer products—children’s toys, automobiles, appliances, clothing, furniture, electronics, food and more. Keeping up with all the recalls can be daunting.

Several governmental agencies are responsible for protecting consumers and issuing recalls.

The US Consumer Product Safety Commission (CPSC) is responsible for protecting the public against unreasonable injuries and deaths associated with consumer products—everything from children’s toys to electronics and more. Recalls are posted on the CPSC website.

The National Highway Traffic Safety Administration (NHTSA), a division of the Department of Transportation (DOT), handles all moving vehicle issues. A recall is issued when either the manufacturer or NHTSA determines that a vehicle or equipment creates an unreasonable safety risk or fails to meet appropriate standards. Check for recalls on the NHTSA website. The Federal Aviation Administration (FAA), also a division of the DOT, assesses the risks associated with aviation.

Two agencies, the Food and Drug Administration (FDA) and the US Department of Agriculture (USDA), are responsible for food safety. The FDA is responsible for the safety of food, drugs, and cosmetics while the USDA regulates beef, poultry, and processed egg products. Both issue food recalls when it is believed that a food item may cause consumers to become ill. Warnings are posted on their individual websites, but FoodSafety.gov is the go-to consumer website to learn about all food related recalls from both agencies. Bacterial contamination (listeria or salmonella), undeclared allergens, or foreign matter in the product are the most common reasons for food recall, removal from store shelves, and advising consumers to return or toss problematic food. Food Recalls & Alerts is an app that collects all FDA, USDA and pet food recalls and sends real-time alerts to your phone. The app is available at the Apple or Google Play stores.

Recalls from all of the different agencies can be found at Recalls.gov.

Recalls happen frequently, but it can be difficult to know when a recall affects your health or safety. For that reason, it is critical to know where to find recall information, take recalls seriously, and discontinue use of recalled products immediately, be it ice cream or tires.

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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2 Comments on Staying on Top of Product Recalls

Spouting or Greening Potatoes . . . Keep or Toss?

Marlene Geiger 4 Comments

“Should a potato with sprouts be used or tossed?” There is a great deal of conflicting advice on the question of use or toss. It comes down to the condition of the potato.

Sprouted potatoes in bag

As the warmer months approach, potatoes in storage may be showing signs of sprouting or even vigorously sprouting; shriveling may also accompany sprouting as the starch in the potato is converted to sugar to feed the new plants. Potatoes have an inherent natural dormancy maintained by endemic plant hormones. The concentration of the hormones in the tubers decreases over time resulting in sprouts forming at the eyes. When sprouting starts to occurs, this is a sign that the dormant period is over and nature is telling them it is time to reproduce. Even under ideal well ventilated, cool, dry, and dark storage conditions, this natural phenomenon occurs. Potatoes that are improperly stored in the home may exhibit the same sprouting and shriveling regardless of time of year as conditions may trick them into “thinking spring.”

Why the Concern?

Potatoes contain two kinds of glycoalkaloids called solanine and chaconine. Both are naturally occurring chemical compounds. Glycoalkaloids are found throughout potato tubers, but are in highest concentration in the leaves, flowers, sprouts, green skin and the area around the potato ‘eyes’. The lowest concentration is found in the flesh of the tuber.

In normal tubers, glycoalkaloids concentrations are small with a slightly higher concentration in a thin layer immediately under the skin and around the eyes. Peeling potatoes and removing the eyes reduces the presence of the compound. The concentration of glycoalkaloids in sprouts is much higher and can be high enough to be toxic to humans. The more potatoes sprout, the greater the presence of glycoalkaloids in both the sprout and potato itself. High concentrations of glycoalkaloid compounds give potatoes an unpleasant, bitter taste and can lead to headaches, vomiting and other digestive issues.

According to articles by Michigan State and North Carolina Extensions, removing the sprouts will allow safe consumption of the rest of the potato as long as the potatoes are firm, not soft or shriveled, and the sprouts are small. Further, most of the nutrients are still intact. But if the sprouts are long (1 inch or more) and the potato has shriveled, it should be tossed.

The same is nearly true for potatoes exhibiting greening. Green skinned potatoes have been exposed to too much light. Light causes the potato to produce chlorophyll and activate the skin cells to produce solanine which has a bitter taste and is an irritant to the digestive system. Because of the bitter taste, most people do not eat enough to get sick. Despite that, always use caution when greening is found on the tubers as this indicates elevated levels of solanine. Peeling the potato and removing the green portions by simply cutting them out will eliminate most of the toxin. However, if more extensive greening occurs into the tuber, throw the tuber away. Never eat tubers that are green beneath the skin. 

Cooking does not destroy glycoalkaloid compounds; therefore, potatoes exhibiting sprouts and shriveling or deep green parts should not used. Potatoes that are firm and exhibiting only small sprouts at the eye and/or skin-deep greening can be eaten if the entire sprout and any green-tinged parts of the potato are cut away.

Storing Potatoes to Prevent Sprouting and Greening

Storing potatoes the right way will prevent sprouting and greening. As mentioned earlier, potatoes should be stored in a cool (45-50 degrees), dark, dry, and well ventilated location for maximum freshness.  Kept in these conditions, potatoes will likely last up to three months or longer. At room temperature, potatoes will usually last about 2 weeks. Storing potatoes in a cellar or cool basement is ideal. Storage areas should always be away from appliances that give off heat or any area that allows light. If potato tubers will be consumed soon, they can be stored in a cupboard/pantry in a paper bag.

Don’t store potatoes in the fridge. Cold temperatures turn the starches in potatoes into sugars. This makes potatoes sweeter and cook dark. Also, potatoes should not be stored with onions. Storing them together shortens their shelf life. Onions produce ethylene gas which causes potatoes to spoil prematurely. The high moisture content of potatoes can cause onions to turn brown and rot.

In conclusion, sprouted or green potatoes are not necessarily destined for the landfill or compost pile.  With certain precautions, the potato may be safe to eat as long as sprouts and green spots can be cut away. If there is extensive sprout growth, shriveling, and deep green within the tuber, potatoes should be tossed to prevent risk of potential toxicity from solanine and chaconine, the two natural glycoalkaloid compounds found in potatoes.

For other questions about food safety and storage advice that will help keep food safe after purchase or harvest, The Food Keeper is an excellent resource. This handy reference tool was produced by the Food Marketing Institute at Cornell University in conjunction with the United States Department of Agriculture (USDA). It contains useful guidelines for storing food safely. The app is just a finger touch away for IOS and Android smartphones users by visiting the App Store or Google Play and searching for “FoodKeeper Mobile App.” The same app is also available for computer or pads at FoodSafety.gov.

Sources:
Toxic Glycoalkaloids in Potatoes, Centre for Food Safety
Glycoalkaloids in Potato Tubers, Oregon State University Extension
Food Safety of Potatoes, Michigan State University Extension 
Is It Safe to Eat a Potato That Has Sprouted?, North Carolina Extension
Is It Safe to Eat Sprouted Potatoes? Here’s What the Experts Say, EatingWell
Are Sprouted Potatoes Safe to Eat?, Poison Control

Reviewed and updated 3-2024, 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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Oh no, my freezer is out!

Marlene Geiger 64 Comments
Food in freezer

Freezer failure can happen at any time due to mechanical problems, power failures, or human error. Regardless of cause, freezer failure means the loss of all or part of a large investment in food, time and money.

When you discover that the freezer is not working, it is important to determine why it is no longer working. Has the door been left open? A blown fuse, a broken electrical circuit or an accidental disconnection? Is the freezer over packed or full of frost build up? Has there been a power failure or did the unit simply die? In any of these cases, normal operation should be restored as quickly as possible and the food checked for thawing.

If the freezer outage is due to a power outage you will want to do what you can to keep all the food from thawing. If the outage is not expected to be more than 12-24 hours, avoid opening the freezer and cover with blankets or quilts. If a longer outage is expected, the food should be moved to a locker or taken to a working freezer (friends and neighbors), if available. Move food as quickly as possible using insulated boxes or cooler chests. Purchased dry ice or packaged ice can be added to help keep the contents cold for a longer period. If dry ice is used, handle it carefully and get usable sizes. Don’t open the freezer again until you need to replace the dry ice or until the freezer is working again. (For more tips on using dry ice, see If Your Home Freezer Stops.) If the freezer is in need of a repair or has died, the same guidelines for moving food or adding dry ice may save the food until a repair person arrives or a new unit is purchased.

Once the freezer is working or is replaced, check to see if the contents are still completely frozen or partially frozen. It is possible to refreeze many foods that have completely thawed if you are absolutely certain that they have been kept at a temperature lower than 40°F for no longer than two days (about normal refrigerator temperature). Refreezing food must be done quickly. It is best to set the temperature control to the coldest setting and once the food is solid again, return the setting to maintain 0°F or lower. Since refreezing may affect the quality of the food, it is a good idea to mark the refrozen food and use it as quickly as possible.

The National Center for Home Food Preservation and Oregon State University have guidance on what to do with thawed foods. Some thawed foods can be re-frozen. However, the texture will not be as good. Other foods may need to be discarded.

  • Meat and Poultry: Re-freeze if the freezer temperature stays 40°F or below and if color and odor are good. Check each package, and discard any if signs of spoilage such as an off color or off odor are present. Discard any packages that are above 40°F (or at room temperature). Refrozen meat should be used within three to four weeks and cooked to 165°F before eating. The same is true for refrozen sausage, bacon and other processed meats. Refrozen meats will probably be drier than other frozen meat.
  • Vegetables: Be careful with blanched or cooked vegetables. Bacteria can multiply rapidly in them. It may be impossible to tell by their odor whether they have started to spoil. Re-freeze only if ice crystals are still present or if the freezer temperature is 40°F or below. Vegetables should be immediately refrozen if they still have ice crystals. Discard any packages that show signs of spoilage or that have reached room temperature.
  • Fruits: Re-freeze if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams, or preserves. Fruits survive thawing with the least damage to quality. However, fruits and fruit products are likely to ferment after they have thawed and been held at temperatures above 45°F. This doesn’t make them harmful, but it will change their flavor. They may be used in cooking or baking or for making jams, jellies and preserves.
  • Shellfish and Cooked Foods: Re-freeze only if ice crystals are still present or the freezer is 40°F or below. If the temperature is above 40°F, discard as bacteria multiply rapidly in these foods.
  • Ice Cream: If partially thawed, throw it out. The texture of ice cream is not acceptable after thawing. If its temperature rises above 40°F, it could be unsafe. The same is true for creamed foods and puddings.
  • Breads, Nuts, Doughnuts, Cookies and Cakes: These foods re-freeze better than most. They can be safely re-frozen if they show no signs of mold growth. Refreezing will likely result in some loss of moisture.

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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64 Comments on Oh no, my freezer is out!

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