University of Illinois Extension Blog - FAQ's... Food & Nutrition

August 16, 2007

For more posts go to this link

http://web.extension.uiuc.edu/mclean/nutrition2090.html

Posted by Robin Bagwell at 2:17 PM

June 25, 2007

Q: Do you have canning classes?

A: Not currently. But we do have the SO EASY TO PRESERVE book. You may also find the U.S.D.A.'s Complete Guide to Home Canning posted on the web.

Posted by Robin Bagwell at 6:10 PM

June 25, 2007

Q: When blanching vegetables before freezing, do I start timing after the water comes to a boil or right after I drop the vegetables in the boiling water? Sometimes it takes 5 minutes for it to return to boiling.

A: #1...You start timing after the water returns to boil. #2... If it is taking 5 minutes to return to a boil you have too many vegetables in the water. It should only take 1 minute to return to a boil. Use one gallon water per pound of prepared vegetables.

For home freezing, the most satisfactory way to heat all vegetables is in boiling water. Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid.

Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.

Posted by Robin Bagwell at 5:55 PM

June 25, 2007

Q: Do You Have to Blanch Sweet Corn Before Freezing?

Blanching corn to inactivate the enzymes, resulting in better quality frozen food. Blanching also cleans off surface dirt and organisms, brightens the color, reduces enzyme activity that causes color and flavor changes, removes air and softens the texture so vegetables are easier to pack into containers.

For best quality, harvest and prepare corn for freezing rapidly to avoid changes. Sweet corn should be frozen within 2 to 6 hours after harvest.

For complete information on freezing corn, including freezing corn on the cob, go to http://web.extension.uiuc.edu/mclean/kitchen/

Posted by Robin Bagwell at 3:01 PM

April 22, 2007

Q: How Long Does Vinegar Last?

A: I receive questions from time to time about the shelf life of vinegar. The answer is "almost indefinite".

The Vinegar Institute conducted studies to find out and confirmed that vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.

Posted by Robin Bagwell at 1:52 PM

April 20, 2007

Q: BOIL ORDERS... I have some questions.

Why must I boil my water?

When a boil order has been issued to your water system that means that either recent testing has shown the presence of organisms that could cause illness (e.g. fecal or E.coli bacteria) or technical/physical problems in the water system have significantly increased the possibility of bacterial contamination.

Boil water

Boiling water is the best way to ensure that it is free of illness-causing organisms. Bring water to a rolling boil for a minimum of 3-5 minutes. When it cools, refrigerate the water in clean containers. (a pinch of salt per quart may improve the rather "flat" taste of boiled water.)

Use only boiled water for drinking, diluting fruit juices, and all other food preparation.

Disinfect dishes

Disinfect dishes and other food contact surfaces by immersion for at least one minute in clean tap water that contains one teaspoon of unscented household bleach per gallon of water.

Bathing

Water used for bathing does not generally need to be boiled. Supervision of children is necessary while bathing or using backyard pools so water is not ingested. Persons with cuts or severe rashes may wish to consult their physicians.

During a Boil Order, can I use my tap water for....

Drinking	No
Ice cubes	No, and existing ice cubes should be thrown out. Dispose of ice cubes, do not use ice from a household automatic icemaker, and if possible disable automatic ice maker. Remake ice cubes with water that has been boiled.
Brushing teeth	No
Baby's formula	No
Washing fruit/vegetables	No
Preparing Food	No
Coffee, tea, lemonade, etc.	No.
Laundry	Yes. Since there is minimal risk inlaundry other options may be considered such as using bleach in the rinse cycle or avoiding laundry until boil order has been lifted.
Watering grass or garden	Yes, but fruits/ vegetables must be washed using pre-boiled or bottled water before consumption
Washing hands	See Below
Showers and baths	See Below
Washing Dishes	See Below

Can I wash my hands using tap water?

It is recommended that you wash your hands using soap and either bottled water or pre-boiled water. An alcohol-based hand sanitizer may also be used.

Can my family take showers or baths using tap water?

The risk of bathing or showering in tap water is uncertain and so should be avoided, particularly by people with open woulnds or who are immunocompromised. For those people who choose to shower or bathe in the tap water, minimize the time spent in the water and be sure to keep your eyes and mouth closed. Babies and young children should not bathe or shower in tap water because they often swallow some water accidentally.

Can I wash dishes using tap water?

You may use a dishwasher if it has a sanitizing cycle. If it does not have a sanitizing cycle, or you are not sure if it does, you may hand wash dishes and utensils by following these steps:

Wash the dishes as you normally would.
As a final step, immerse the dishes for a least one minute in lukewarm water to which a teaspoon of bleach per gallon of water has been added.
Allow the dishes to completely air dry.

Can I use my coffee maker, ice machine, water or soda dispenser?

None of these devices should be used if they are directly connected to your water supply. Also, filters are unacceptable for removing bacteria. Once you have been notified that the Boil Order has been lifted, these devices should be cleaned and sanitized according to the operator's manual for the device.

What if I drank water already?

There is nothing you can do about the exposure you have already received. If you become ill, contact your health provider. Follow the above recommendations about using your water until you are told the water is safe again.

What are the symptoms of water-borne illness?

Disease symptoms may include diarrhea, cramps, nausea and possible jaundice and associated headaches and fatigue. Symptoms may appear as early as a few hours to several days after infection and may last more than two weeks. These symptoms, however, are not just associated with disease-causing organisms in drinking water; they may also be caused by a number of other factors.

Posted by Robin Bagwell at 10:12 AM

March 20, 2007

Q: What can I do to lessen my chances of illness from eating contaminated fresh produce?

The March/April issue of FDA Consumer offers the following advice.

Buying:

Purchase produce that is not bruised or damaged.
When selecting fresh-cut produce---such as half a watermelon or bagged mixed salad greens---choose only those items that have been refrigerated or surrounded by ice.
Bag fresh fruits and vegetables separately from meat, poultry, and seafood products when packing them to take home from the market.

Storage:

Strawberries, lettuce, herbs, mushrooms, and other perishable fruits and vegetables can best be maintained by storing in a clean refrigerator at a temperature of 40 degrees F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.
All produce that is purchased pre-cut or peeled should be refrigerated within two hours to maintain both quality and safety.
Keep refrigerators set at 40 degrees F or below. Use a refrigerator thermometer to check! They can be purchased a your grocery store.

Preparation:

Many pre-cut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.
As an extra measure of caution, you can wash the produce again just before you use it. Pre-cut or pre-washed produce in open bags should be washed before usiing.
Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing or eating. Produce that looks rotten should be discarded.
All unpacked fruits and vegetables, as well as those packaged and not marked pre-washed, should be thoroughly washed before eating. This suggestion includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting, or cooking.
Even if you plan to peel the produce before eating, it is still important to wash it first.
Washing fruits and vegetables with soap,detergent, orcommercial produce washes in NOT recommended.
Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Separation:

Keep fruits and vegetables that well be eaten raw separate from other foods, such as raw meat, poultry, or seafood, and from kitchen utensils used for those products.
Wash cutting boards, dishes, utensils, and countertops with hot water and soap between the preparation of raw meat, poultry, and seafood products and the preparation of produce that will not be cooked.
For added protection, kitchen sanitizers can be used on cutting boards and countertops periodiccally. Try a solution of one teaspoon of chlorine bbleach to one quart of water.
If you use plastic or other nonporous cutting boards, run them through the dishwasher after use.

Posted by Robin Bagwell at 3:26 PM

March 20, 2007