Selecting Appropriate Containers for Freezing Foods

Freezing is an excellent way to preserve fresh vegetables at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food.


The quality of frozen vegetables for freezing, assemble the containers you will use. The selection of containers depends on the vegetables being frozen, personal preference and the types that are readily available. Containers should be moisture-vapor resistant, durable, easy to seal and should not become brittle at low temperatures.

There are several different types of packaging materials that work well in freezers. They include rigid containers, flexible bags, collapsible cover boxes and freezer wrap. These materials help prevent freezer burn and the breakdown of textures in frozen foods; they also prevent color and flavor changes.

Rigid containers can hold most foods. The containers are re-usable and are easy to stack. They are helpful for storing foods that contain liquids. The most common and popular rigid container is one made of moisture-vapor resistant plastic with a snap on lid. With proper care, these plastic containers can be used for years.

Glass jars can also be used to store frozen foods, but they should not be used o store liquids. If you use glass jars, be sure to choose the wide-mouth, dual-purpose jars that are for freezing and canning. These jars are specially made to withstand freezing and boiling temperatures.

The wide mouth of the jar allows easy removal of partially thawed foods and gives room for expansion during freezing. Leave at least 1 inch of headspace (the unfilled space above food or liquids in jars or freezer containers) for expansion. Also, new lids should be used each time and rinsed in cold tap water before applying to the mouth of the jar.

Another popular method of storing frozen foods is using bags made of moisture-vapor-resistant polyethylene. They work well for dry food products and also can be used for liquid packs.

When sealing freezer bag, leave no air in the bag with the food. After removing all the air, twist the top of the best to form a spiral and fold if over like a gooseneck. Wrap the gooseneck several times about a half-inch from the food with some sort of closure material. If a covered-wire closure is used, be sure to wrap the ends so they don’t puncture the bag. The bag should be loose to allow food to expand during freezing.

Some household containers are not recommended for freezing. The cardboard cartons that milk, ice cream or cottage cheese come in are not moisture-vapor resistant enough. Regular (not canning) jars break too easily at freezer temperatures. Foods stored in these materials for long periods of time may develop freezer burn and absorb undesirable odors.

For more information, contact your county UW-Extension Office.

Tart Cherries

The tart cherry crop was plentiful this summer. As a result, many people have picked, pitted and frozen cherries. Below is a recipe for making cherry pie filling. This is a great way to use frozen cherries.

This recipe was demonstrated at the fruit canning class I presented earlier this week. The recipe turns out great. The filling works well in pies, crisps, and tortes.

Cherry Pie Filling:
6 quarts tart cherries, fresh or thawed
7 cups sugar
1 ¾ cups Clearjel®
9 ⅓ cups cold water or water and juice
½ cup bottled lemon juice
1 tsp. cinnamon (optional)
2 tsp. almond extract (optional)

Select fresh, very ripe and firm cherries. Or select unsweetened frozen cherries, thaw and then collect and measure the juice and use it to replace all of part of the water in the recipe.

Hot pack: Wash and pit fresh cherries, and hold in cold water. To prevent stem and end browning, add ascorbic acid. Combine sugar and Clearjel® in a large saucepan and add water, or water and juice. If desired, add cinnamon and almond extract. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add bottled lemon juice and boil 1 minute, stirring constantly. Fold in cherries immediately and fill clean, hot jars without delay, leaving 1-inch headspace. Remove bubbles and wipe jar rims clean. Adjust lids.

Yield: 7 quarts

Process in a boiling water canner: 30 minutes for pints or quarts.

Strong Women™, Strong Bones

Be a strong woman at any age. Women 35 years of age and older can start to lose one-quarter to one-third pound of muscle each year. Over time, the loss of two-percent of strength per year results in muscle weakness and difficulty in moving. Combat the problem by enrolling in Strong Women™

• Strengthen muscles, increase bone density
• Regain bone and muscle - lose fat
• Reduce the risk of osteoporosis and related fractures
• Improve arthritis and diabetes symptoms

The Strong Women™ training programs are designed to help women become or stay fit, strong and healthy.

This program will be held at the Brown County UW-Extension Office, 1150 Bellevue Street, Green Bay, WI 54302.

This series will be held on the following dates from 8:30am – 9:30am:
July 27 & 29
August 3, 5, 10, 12, 17, 19, 24, &26

Please contact the Brown County UW-Extension Office at 920-391-4610 if you are interested in attending. The registration fee is $20.

Safely Using Produce from Flooded Gardens

After flooding occurs, gardeners often raise questions about the safety of consuming produce from gardens that were under water for a day or two. How concerned gardeners have to be about using garden produce after a flood depends, to a large degree, on how “clean” the flood water was or whether it was likely to have been contaminated with sewage, river or creek water, farm run-off, or industrial pollutants. The most conservative answer — one that eliminates any and all risks — is that gardeners should discard all produce that was touched by flood water. However, if flooding occurs early, there will typically be weeks left in the growing season, and gardeners will likely wish to salvage some crops. Click on the following link to read more and get tips for considering what can be salvaged and what must be discarded from a flooded garden.

http://www.foodsafety.wisc.edu/assets/factsheets/Safely%20Using%20Produce%20from%20Flooded%20Gardens.doc

Using Plastic Wrap in the Microwave

If you use plastic wrap to cover items before placing them in the microwave, look for plastic wrap that specifically says it’s microwave-safe. Also don’t let plastic wrap actually touch the food during the microwaving process. In addition to using microwave-safe plastic wrap, other safe wrapping material includes waxed paper, cooking bags, parchment paper and white paper towels.

There are a number of containers not recommended for use in the microwave oven. These include plastic storage containers such as margarine tubs, take-out containers, whipped-topping bowls and other one-time-use containers. These containers can warp or melt, causing potentially harmful chemicals to migrate into the food. Also do not use aluminum foil, plastic grocery bags and plastic storage bags.

Always use a microwave-safe dish and use the lid’s cover or covering suggested above. Make sure the cover does not touch the food.

Fruit Canning Class

The fruit canning class scheduled for July 21st has reached capacity and is full. This fruit canning class will be repeated on Wednesday, August 4th from 6:30 p.m. to 8:00 p.m. at the Brown County UW-Extension Office. The cost is $5.00.

Please register by contacting the Brown County UW-Extension Office at 920-391-4610.

Blueberries

It‘s July and that means an abundance of fresh blueberries in the grocery stores and at farmers markets.

Fresh blueberries contain antioxidants called anthocyanins, the pigments responsible for the blue color of blueberries. Antioxidants are important because they appear to be at least partially responsible for lowering the risk of hear disease and cancer.

Fresh blueberries are rich in vitamin C and naturally low in fat, cholesterol and sodium. They also contain iron, potassium and other important minerals, and are a good source of dietary fiber.

Blueberries store longer than most other berries – up to five days fresh and for months when frozen.

To freeze blueberries for later use, wash them and then lay them out to dry. They can be patted dry with paper towels. Place berries on a single layer on a cookie sheet and freeze for approximately two hours. Then package in freezer bags or freezer containers.

Blueberries are also a good addition to muffins, pancakes and coffee cake. Or take a handful out of the freezer to thaw and enjoy on cereal.

Family Meals Boost Children’s Health – Especially When the TV is Off

Looking for ways to connect with your children and help them be healthier? Sharing meals together and turning off the television during your meals are two ways for parents to encourage their children to make healthier food choices, maintain a healthy weight, and share family interests and values.

The importance of family meals and limited the amount of time children spend watching TV have received a lot of attention recently, especially in light of growing concerns about childhood obesity.

Studies conducted at the University of Minnesota, Harvard and Rutgers found that the more often adolescents ate family meals with their parents, the more likely they were to eat fruits, vegetables and calcium-rich foods such as milk, and the less likely they were to drink sweetened beverages such as soda. When the television was off during family meals, adolescents are more dark green/yellow vegetables and calcium-rich foods, and fewer sweetened beverages than when the television was turned on.

We also know that children who are overweight spend more time watching TV than children who are not overweight. Not only are children inactive while watching television, but they also are being exposed to persuasive and advertisements for high fat, high sugar foods.

Research has shown that young children who eat with other family members tend to eat more from the basic food groups such as fruits and vegetables. Young children are much more likely to eat vegetables when they see mom or dad eating vegetables.

With today’s busy lifestyles, it can be difficult to find time to eat together. Plan for at least one meal together as a family each week, and try not to let other things interfere. Some families find it’s easier to eat breakfast together than other meals during the day. Other families find weekends to be the best times. Show that family meals are important by turning off the television and cell phones.

Source: Gayle Coleman, UW-Extension Nutrition Education Program Specialist

Foodbourne Illness Peaks in Summer

Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness — also known as "food poisoning" — is more prevalent in warmer weather.

Foodborne illnesses do increase during the summer, and the answer appears to be twofold. First, there are the natural causes. Bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals. These microorganisms grow faster in the warm summer months. Most foodborne bacteria grow fastest at temperatures from 90 to 110 °F.

Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone eating the food can get sick.

Second, there are the "people" causes for the upswing in summertime foodborne illnesses. Outside activities increase. More people are cooking outside at picnics, barbecues, and on camping trips.

Consumers can protect themselves at home with proper refrigeration and thorough cooking of perishable food.

Foodborne illness increases in warm weather. Consumers can Fight BAC!® by following these simple steps to safer food in the summertime.

Clean: Wash Hands and Surfaces Often.
Unwashed hands are a prime cause of foodborne illness.
• Wash your hands with warm, soapy water before handling food and after using the bathroom, changing diapers, and handling pets.

• When eating away from home, find out if there's a source of potable (safe drinking) water. If not, bring water for preparation and cleaning. Or pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

Separate: Don't Cross-Contaminate.
Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness.

• When packing the cooler chest for an outing, wrap raw meats securely; avoid raw meat juices from coming in contact with ready-to-eat food.

• Wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.

Cook: Cook to Proper Temperatures.

Food safety experts agree that food is safely cooked when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness.

• Take your thermometer along. Meat and poultry cooked on a grill often browns very fast on the outside, so be sure that meats are cooked thoroughly. Check them with a food thermometer.
• Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

Chill: Refrigerate Promptly.
Holding food at an unsafe temperature is a prime cause of foodborne illness. Keep cold food cold!
• Cold refrigerated perishable food like luncheon meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water.

• Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently.

Leftovers?
Food left out of refrigeration for more than 2 hours may not be safe to eat. Above 90 °F, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat.

If you have any doubts, throw it out.

Source: USDA Food Safety & Inspection Service

Can You Count "Five a Day"?

Fruits and vegetables are among your body’s best sources of many (but not all) vitamins and minerals-and phytonutrients, including fiver. Fruits and vegetables are rich sources of carotenoids (which form vitamins A), vitamin C, folate and potassium.

The Dietary Guidelines for Americans advise you to enjoy a variety of fruits and vegetables in your daily food choices: eat five servings a day.
• Try to eat at least one carotene-rich choice daily
• Eat at least one vitamin C-rich choice daily.
• Eat plenty of high-fiver choices.

Take a moment to consider what you ate yesterday. How many fruit and vegetable servings did you consume? Were they good sources of carotenoids (vitamin A) and vitamin C? If so, make a check to show which one.

At breakfast?

Vegetables______
Fruits______

At lunch?
Vegetables______
Fruits______

For snacks?
Vegetables______
Fruits______

At dinner?
Vegetables______
Fruits______

For dessert?
Vegetables______
Fruits______

Subtotals
Vegetables______
Fruits______