Agricultural Extension Service

Frequently Asked Questions

Food Safety

Can I thaw meat or poultry on the kitchen counter?
NO. The safest way to thaw meat or poultry is to take it out of the freezer and leave it overnight in the refrigerator. Normally , it will be thawed ready to use the next day. For faster thawing, put the frozen package in a watertight plastic bag under cold water. Change the water every 15 - 20 minutes to maintain the cold temperature. You may, also, thaw meat and poultry in the microwave oven. Follow the manufacturer's directions.
Is it safe to just put the large kettle of chili or soup in the refrigerator to cool?
NO. Foods should be placed in shallow containers making the food less than two inches deep for even and fast cooling. Foods in deep containers will cool at the outer edges first leaving the center hot enough long enough for bacteria to grow.
Is it safe to use raw eggs in dishes?
NO. Eggs should be cooked. Avoid eating raw eggs and foods containing raw eggs, i.e. homemade products such as eggnog, ice cream, Caesar salad dressing, hollandaise sauce, cream pies, etc.
How long is it safe to leave foods out of the refrigerator?
Observe the two hour rule. Foods should not be at room temperature longer than two hours before refrigerating. In hot weather, foods should never sit out for more than an hour.
My power has been off, what food is still safe in my freezer?
Ordinarily, a fully stocked freezer will keep food frozen for 2 days after losing power. A half-full freezer can maintain freezing power for roughly 1 day. To know what food is still safe, you must check the food in freezer as soon as the power comes back on. Meat or poultry that still contain ice crystals may safely be refrozen. For meat or poultry that have thawed but remained "cool-feeling" (below 40F), cooking is recommended, then you may freeze the cooked meat. For frozen vegetables, refreeze, only if ice crystals are still present or if the freezer temperature is 40F or below. For fruits, refreeze if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams or preserves.

Food Preservation

Is it safe to can food without salt?
Yes. Salt is used for flavor and is not necessary to prevent spoilage.
Is it safe to can green beans in a boiling water bath if vinegar is used?
NO. The only safe process for canning green beans, a low acid food, is the pressure canner method.
Is it safe to can fruits without sugar?
Yes. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative.
Can food be recanned if the lid does not seal?
Canned food can safely be recanned if the unsealed jar is discovered within 24 hours. To recan, remove the lid and check the jar sealing surface for tiny nicks. Change the jar if necessary, add a new treated lid and reprocess using the same processing time.
If my recipe doesn't call for processing, do I need to do so?
Yes. Canning recipes prior to 1990 should not be used. Many old recipes do not include instructions for processing foods. The foods are canned by the open kettle method, sealed and stored. This method for canning, the open kettle method, is not recommended for it presents a serious food safety hazard. All high acid foods should be processed in a water bath canner and all low acid foods in a pressure canner.
Why is open kettle canning not recommended?
In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed with processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage.
How long will home canned foods keep?
Properly canned food stored in a cool, dry place will retain optimum eating quality for one year.
Is it safe to process foods in the oven?
NO. This can be dangerous because the temperature will vary according to the accuracy of oven regulators and circulation of heat. Jars explode easily in the oven.
Why do the underside of metal lids sometimes discolor?
Natural compounds in some foods, particularly acids, corrode metal and make a dark deposit on the underside of jar lids. This deposit on lids of sealed, properly processed canned foods is harmless.
Why do foods darken in the top of jars?
Liquid did not cover food or food was not processed long enough to destroy enzymes.
Why is there sometimes a loss of liquid during processing?
Loss of liquid may be due to the fluctuating pressure in the pressure canner, food packed too tightly in jars or lowering pressure too suddenly. At the end of processing time, allow the pressure to drop to zero naturally and wait two to five minutes before opening the lid.
What causes fruit to float in jar?
Fruit is lighter than the syrup. Pack fruit tightly in jar, but do not crush it. Use a light syrup.
Can I use flaked salt for pickling?
Most recipes call for granulated pickling salt or canning salt. Flake salt varies in density and is not recommended for pickling,
I don't have the type of dill my recipe calls for. How can I substitute what I have?
For each quart try 3 heads of fresh dill or one tablespoon dill seed.
Can I use burpless cucumbers for pickling?
Burpless cucumbers are not recommended for use in fermented pickles. This is because at their normal mature size, they produce a softening enzyme that causes the pickles to soften during fermentation.
Why did the garlic cloves in my pickles turn green or bluish green?
This reaction may be due to iron, tin or aluminum in your cooking pot, water or water pipes reacting with the pigments in the garlic. Or, the garlic may naturally have more bluish pigment and it is more evident after pickling . The pickles are safe to eat.
Why are my pickles soft?
Any of the following may cause soft pickles: failure to remove the blossom end of the cucumber, cucumbers are exposed above the brine, vinegar or brine is too weak, or pickles were precooked at too high temperature (overcooked).
Should jelly be boiled slowly or rapidly?
Jelly should be boiled rapidly since long, slow boiling destroys the pectin in the fruit juice.
Can I make a double batch of jelly?
NO. If a larger quantity of juice is used, it will be necessary to boil it longer thus causing loss of flavor, darkening of jelly, and toughening of jelly.
Why is my jelly soft?
The following can cause soft jelly: overcooking the fruit to extract the juice, using too much water to extract the juice, incorrect proportions of sugar and juice, undercooking causing insufficient concentration, insufficient acid, or making too large a batch at one time.
What is blanching?
Heating or scalding vegetables in boiling water or steam for a short period of time.
Is it recommended to blanch vegetable before freezing?
YES. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching also wilts or softens vegetable and makes them easier to pack.
Why is it necessary to cool vegetables after blanching?
Vegetables should be cooked quickly and thoroughly after blanching to stop the cooking process. Otherwise, vegetables will be overcooked with loss of flavor, color, vitamins and minerals.
Can I blanch in my microwave oven?
Microwave blanching may not be effective, since research has shown that some enzymes may not be inactivated.

Stain Removal

How can I get ball point ink out of a shirt?
Place stain face down on white paper towels. Sponge stain with rubbing or denatured alcohol or hair spray. Rub detergent into stained area. Launder.
How do I remove candle wax from carpet?
Apply ice cubes to stain. Remove surface wax with dull knife. Place paper towels or brown paper on top of stain. Press very lightly with a warm iron. Change paper towels or brown paper as they absorb the wax. Rinse stain with white vinegar and water solution.
Help-I washed a crayon with a load of laundry. How can I remove the stains?
If you catch it before the clothes go in the dryer there is hope. If the clothes have been dried in a clothes dryer, the stains are set. To remove crayon stains from a load of laundry, wash with hot water, and 1 cup of laundry soap (not detergent), plus 1 cup of baking soda. If stain remains, launder again with detergent and chlorine bleach, if safe for fabric. If fabric is not chlorine bleached safe, soak in hot water with an oxygen bleach or prewash enzyme solution. Launder.
How can I remove mildew stains from a table cloth?
Rub liquid detergent into dampened stain. Launder, using hot water, detergent and chlorine bleach , is safe for fabric. If stain remains, sponge with hydrogen peroxide. Rinse and relaunder. Dry in the sunlight.