Freezing is one of the easiest and most convenient ways to preserve food if you have the proper equipment.
Safety
Take steps to avoid food waste.
Soup is high in liquid, which means it usually is lower in calories than other foods.
Pickles can be made from almost any vegetable or many fruits.
To avoid foodborne illnesses, use research-tested recipes and follow them carefully.
Be aware of food label lingo to avoid having to toss food.
July is National Picnic Month, so make some picnic memories this month and all summer.
Dates on food packages are quality dates, not expiration dates.
Oils usually are more healthful than solid fats, but oils tend to become rancid more quickly than solid fats.
Remember food safety first when grilling.
Eggs are among nature’s most nutritious foods.
If you consume alcohol, moderation is key.
You can cut calories and still enjoy eating out.
Don’t let leftovers go to waste.
Be sure to follow food safety guidelines when preparing your Thanksgiving dinner.
Wild game is a good source of protein and is lower in fat and calories than some types of domesticated animal protein.
Soap’s effectiveness depends on spending enough time scrubbing your hands.
Food canning isn't the time to get creative with new recipes or canning methods.
We all can benefit from stocking our refrigerators with healthful snacks.
Bacteria can grow to dangerous levels if food is not kept at proper temperatures.
Bring some healthful snacks and an ice chest to keep perishable foods cold.
When traveling internationally, eat hot cooked food and avoid raw foods, and fruits and veggies rinsed with potentially unsafe water.
In general, leftover perishable foods (cooked meat, casseroles, vegetables) kept at 40 F or below should be used within three or four days.
This song will help you stay healthy during the holidays and the rest of the year.
Do you know about how much turkey a person eats each year?
Dehydration has been a method of preserving food since early in history.
Food-related programs have been popular topics for children enrolled in 4-H.
Consumers share the responsibility for keeping produce safe to eat.
Food canning isn’t the time to get creative with recipes.
Be sure to protect your food from visible and invisible unwanted guests.
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