Tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are technically a fruit, but they are served and prepared as a vegetable. One medium tomato has only 35 calories, 5 mg sodium, no cholesterol and less than a gram of fat. But, it provides 20 percent of the vitamin A and 40 percent of the vitamin C an adult needs every day.

"Tomatoes can be frozen, but use them only for cooking or seasoning since they will not be solid when thawed," says Martha Winter, University of Illinois Extension nutrition and wellness educator. "Cooking or stewing tomatoes provides better texture and flavor."

Select firm, ripe tomatoes with deep-red color. Wash and dip in boiling water for 30 seconds to remove skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving 1-inch headspace. Seal and freeze.

Stewed Tomatoes

Remove stem ends, and peel and quarter ripe tomatoes. Cover and cook until tender, about 10 to 20 minutes. Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace. Seal and freeze.

Peanuts have been much in the news lately because of illnesses and even deaths traced to contaminated peanut products from a plant in Georgia. Robin Orr, the director of programming for the Expanded Food and Nutrition Education Program as well as the Family Nutrition Program at the University of Illinois, discussed food safety in general, and peanuts in particular, in a recent interview.

Sales of peanut products have dropped since the news of contamination at a U.S. peanut-processing plant. Is the public's apparent concern about peanut products justified?

People should be concerned and it is their responsibility to be informed. We have the right to be safe and the responsibility to be informed. The problem began with a peanut-processing plant in Georgia that was not safely processing peanuts. Salmonella in tainted products can cause gastrointestinal problems, and even death.

The FDA has done a great job keeping the public informed. As we recommend in all food-safety issues – 'when in doubt, throw it out.' If you are eating a major brand of peanut butter from a jar purchased from a retailer, you are safe. If you're going to eat peanuts in a bar, ask the management where the peanuts were grown and processed. They should know. If they say Peanut Corp. of America, don't eat them. If the bar management doesn't know the origin of the nuts, don't eat them. If you visit www.FDA.gov you can find lists of recalled foods.

What can and should be done to minimize the chances of this sort of contamination happening again?

Adhere more closely to the standards in place. We have had a problem with peanut butter and peanut products since 2007 and that alone should signal the need for a tightening of systems. In the peanut-processing system, contamination from salmonella would logically occur with animal fecal contamination. This should be eliminated as a problem in the roasting process. The issue currently is contamination after roasting. Something was not up to standard in the plant under scrutiny.

Are there guidelines in place that should have prevented this problem or are stricter policies needed?

Following our current guidelines should be enough. It is expensive and often time-consuming to find out the origin and cause of salmonella in the food supply. Stricter policies are expensive and cost lots of money, and then the price of food rises – and we can still get problems. Is our food supply safe? Yes. Do we know where all our food is grown and processed? Not always. People in the United States like cheap food. We don't like when food prices increase. We are going to have an increase in food-borne illness because there are more and more people, more and more places that grow food. The best approach for consumers is to know all you can about the food you are buying and eating. Ask questions. Realize your power as a consumer.

Hello Master Food Preservers,

Please be reminded that we will be having our first quarterly MFP meeting/potluck on February 26. Details are below.

What: MFP Quarterly Meeting and Database Training

When: Thurs. Feb. 26, 2009

Where: Extension office at the Ag. School - 3807 W. 111^th Street -- ENTER at EAST Building

Time: 6 - 7:30 p.m.

Details: Please bring your MFP hours that need to be recorded. Be sure to bring a dish to share for the potluck dinner. We expect 12 people and Extension will provide coffee/tea.

We will see you there!

Nancy Kreith

January 31, 2009

Illinois Department of Public Health/Division of Food Drugs and Dairies

______________________________________________________________________

This is the most recent information regarding products/companies issuing recalls as part of an ongoing investigation related to Peanut Corporation of America that may impact Illinois. We expect this list to expand even further. For a list of all recalls regarding the investigation into the Salmonella typhimurium outbreak visit the FDA website at: http://www.fda.gov/oc/opacom/hottopics/salmonellatyph.html.

_____________________________________________________________________________

Meijer Announces Voluntary Recall for Some Meijer Brand Peanuts and Ice Cream Novelties Citing Possible Health Risk (January 30)
Fri, 30 Jan 2009 09:27:00 -0600

Meijer initiated a voluntary recall of two types of its Meijer Brand dry-roasted peanuts and four types of Meijer Brand ice cream novelties sold in all of its stores in Michigan, Ohio, Indiana, Illinois and Kentucky. Meijer removed all identified products from its stores and gas stations. All sell-by dates are impacted by this recall.

Hy-Vee Inc. recalls two bakery products with peanuts distributed in seven states due to possible health risk (January 29)
Fri, 30 Jan 2009 09:41:00 -0600

Hy-Vee Inc. is voluntarily recalling its freshly made party mix and peanut brittle because the products contain whole peanuts that have the potential to be contaminated with salmonella. All sell-by dates are included in this recall. The products are sold in various types of packaging and have a Hy-Vee price label attached. The items should be destroyed or returned to Hy-Vee for a full refund.

Country Maid Expands Upon Previous Voluntary Nationwide Recall of Classic Breaks Peanut Butter Cookie Dough Due to Possible Health Risk (January 29)
Fri, 30 Jan 2009 10:17:00 -0600

Due to the second expanded recall from the Peanut Corporation of America, additional lot numbers of peanut butter are now included that were used to manufacture the peanut butter cookie dough. The peanut butter used to make the cookie dough was supplied by Peanut Corporation of America and may be contaminated with Salmonella.

Major national brands of jarred peanut butter found in grocery stores are NOT on the Peanut Corporation of America (PCA) recall list.

• Case count is 637 in 44 states with latest confirmed, most recent reported illness beginning on January 28, 2009
• Consumers may use FDA's online database* to see if foods are on the recall list. Those without Internet access may call 1-800-CDC-INFO (available 24 hours a day, seven days a week) for product recall information.
• Information for Pet Owners: Questions and Answers Related to the Salmonella Typhimurium Outbreak and Pets
• Information for Veterinarians: Information Regarding Peanut Butter and Peanut-Product Recall and Pets
• Additional Advice for Consumers
• Salmonella Signs and Symptoms
• Multistate Outbreak of Salmonella Infections Associated with Peanut Butter and Peanut Butter-Containing Products --- United States, 2008--2009. Morbidity and Mortality Weekly Report, January 29, 2009 / 58 (Early Release);1-6.
• Salmonella Strains Tables for Outbreak Related to Peanut Butter and Peanut-Containing Products
• CDC Podcast - What Kids Need to Know About Peanut Butter and Salmonella
• CDC Podcast - Salmonella Serotype Typhimurium Outbreak in Peanut Butter and Peanut Butter-Containing Products
• CDC's Role During a Multi-State Foodborne Outbreak Investigation
• CDC's Role in Food Safety
• CDC E-cards Related to Salmonella Outbreak

Happy New Year Master Food Preservers!

I understand that a couple of you cannot make the Potluck Meeting on February 26, but most of us can, so we are going to stick with that date. I will database train those of you who cannot make it separately. Details below.

What: MFP Quarterly Potluck Meeting

When: February 26 from 6 p.m. - 7:30 p.m.

Where: Ag. School Extension Office - 3807 W. 111th St.

Agenda: 6 p.m. Potluck Dinner -please bring a dish. Extension will provide coffee/tea/water

6:30 - Announcements

6:45 - Database Training for recording MFP hours online I will be sending out a reminder closer to the date.

I wish you the best in 09'

Nancy

Hello Chicago Master Food Preservers,

Drusilla and I have been talking about a way to bring us all together. We would like to start hosting quarterly potluck meetings. We propose that our first meeting be held on Thursday, February 26 at 6 p.m. at the Chicago High School for Agricultural Sciences (3807 West 111th St).

At this first meeting we would like to invite all Master Food Preservers to bring a dish. Extension will provide coffee, tea and water. After the potluck dinner, we would like to host a training in the computer lab for learning to record your Master Food Preserver hours on an online database. We can discuss quarterly meeting agendas and dates at this time as well.

Please let me know if you are available February 26 so I can get you set up in the database.

For those of who that have signed up to assist with creating display boards, I would like to prose the following date: Dec. 17 at 10 a.m. at the Ag. School.

Thank you for your attention.

Happy Holidays!

Nancy Kreith
Extension Program Coordinator
University of Illinois Extension
3807 W. 111th Street
Chicago, IL. 60655
nkreith@gmail.com
kreith@illinois.edu
office: 773.233.0476
fax: 773.233.0910

Source: Jananne Finck, Extension Educator, Nutrition and Wellness, finckj@uiuc.edu

One of the most popular peppers in the United States is the bell pepper. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension, Springfield Center, peppers are available in a variety of colors. They can be green, red, yellow, orange, brown or purple, depending on the variety and ripeness.

When analyzing the nutrient content, one large green bell pepper is only 22 calories and 5 grams of carbohydrate, has no fat or cholesterol and contains only 13 milligrams of sodium. The Vitamin C content is high too.

If you have an abundance of peppers from your garden, store them unwashed in a perforated plastic bag in the refrigerator. Keeping time in the refrigerator is up to one week. Rinse peppers with cold water just before using.

Use sweet peppers in salads, as a holder for a variety of fillings, or add to other cooked vegetables such as green beans, zucchini, squash, corn or asparagus.

If desired, peppers may be frozen. To freeze, select crisp, tender, green or bright red pods. Wash, cut out stem, cut in half and remove seeds. Peppers may be cut into one half inch strips or rings. If the peppers are to be used in cooked dishes, water-blanch halves 3 minutes, strips or rings 2 minutes. Cool promptly, drain and package, leaving one half inch head space. Seal, label and freeze. If the peppers are to be used in uncooked foods, package them raw, leaving no headspace. Seal, label and freeze.

Spinach-Stuffed Peppers

3 green, red or yellow peppers

2 tablespoons water

1 pkg. (10 ounces) frozen chopped spinach

one half cup chopped onion

1 tablespoon margarine or butter

one half teaspoon salt

one half teaspoon pepper

one fourth teaspoon garlic powder

1 cup seeded, chopped tomato

one fourth cup shredded mozzarella cheese

one third cup seasoned dry bread crumbs

Cut each pepper in half lengthwise; remove seeds. In a 10-inch casserole, arrange peppers, cut-sides up. Sprinkle with water. Cover with plastic wrap. Microwave on High for 6 to 8 minutes, or until tender-crisp, rearranging once. Drain. Set aside. Microwave spinach on high for 2 to 4 minutes, or until defrosted. Drain, pressing to remove excess moisture. Set aside.

Combine onion, margarine, salt, pepper and garlic powder in 2-quart casserole. Cover. Microwave on High for 3 to 4 minutes, or until onions are tender, stirring once. Add spinach, tomato and breadcrumbs to onion mixture. Mix well. Spoon spinach mixture evenly into peppers. Recover. Microwave on High 4 to 6 minutes or until peppers are tender and spinach mixture is hot. Sprinkle cheese evenly over peppers. Microwave on High 1 and one half to 2 minutes, or until cheese is melted. Yield: 6 servings

Nutrient Analysis Per Serving: 100 calories, 5 grams protein, 15 grams carbohydrates, 3 grams fat, 3 milligrams cholesterol, and 456 milligrams sodium.

Source: Jananne Finck, Extension Educator, Nutrition and Wellness, finckj@uiuc.edu