A Peach of a Peach

A Peach of a Peach

The peach has been valued for thousands of years in its native China. It signifies luck, abundance, and protection. Peaches are one of summer’s greatest fruits.

Peaches come in two main varieties – clingstone, where the flesh sticks to the pit and freestone, where it separates easily. A peach has only 68 calories. They contain 10 percent of the Daily Value of dietary fiber, 19 percent of vitamin C, and 11 percent of vitamin A.

For the sweetest flavor, choose fruit with unblemished creamy yellow to gold skin. A fragrant aroma and slight “give” when lightly squeezed is a sign of ripeness. Peaches that are not quite ripe will continue to ripen a room temperature. Here is a great way to showcase peaches. This recipe is printed in the UW-Extension Cooperative Extension Canning Salsa Safely bulletin .

Peach Apple Salsa

6 cups Roma tomatoes, chopped (three pounds whole)
2 ½ cups yellow onions, diced (2 large whole)
2 cups green bell peppers, chopped (1 ½ large whole)
10 cups unripe peaches, chopped (4 ½ pounds whole)
2 cups Granny Smith apples, chopped (2 whole large)
4 tablespoons mixed pickling spice
1 tablespoon canning salt
2 teaspoons crushed red pepper flakes
3 ¾ cups packed light brown sugar
2 ¼ cups cider vinegar (5 percent acetic acid)

Yield: 6 to 8 pints
To peel tomatoes, dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cool water and remove skins. Chop into ½-inch pieces. Peel, wash, and dice onions into ¼ inch pieces. Wash, core, and seed bell peppers; chop into ¼ inch pieces. Combine chopped tomatoes, onions, and peppers in an 8- to 10- quart Dutch oven or saucepan.

To prevent browning of peaches and apples, prepare an ascorbic acid solution by crushing three 500-mg tablets of vitamin C and placing in on-half gallon of water. Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution. Drain. Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution.

Drain. Quickly chopped peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.

Place pickling spices in a muslin square and tie ends to make a spice bag. Add the pickling spice bag to the saucepan; stir in salt, red pepper flakes, brown sugar, and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.

With a slotted spoon, place salsa solids into hot, clean pint jars, leaving 1 ¼ inch headspace. Cover with cooking liquid, leaving ½ inch headspace. Remove air bubbles. Wipe rim and place lid and ring in place. Process in a boiling water canner. Process time in a boiling water canner for pint jars at the following elevations:
0-1,000 feet, 15 minutes
1,001–6,000 feet, 20 minutes

Study Finds Breastfeeding Boosts Babies' Intelligence

Study Finds Breastfeeding Boosts Babies’ Intelligence

According to a Harvard University study, breastfed children are smarter. The study found the longer babies are nursed, the greater their intelligence. This study was recently published in JAMA Pediatrics.

The research which followed more than 1,000 women and their babies, found that each additional month a baby was breastfed resulted in better language skills at three years of age and intelligence at age seven compared to babies that were not breastfed. The study was one of the largest to look at the role of breastfeeding on a child’s intelligence.

Breastfeeding is not the only contributing factor to intelligence. It is important to point out that breastfeeding is just one factor that influences a child’s intelligence. The American Academy of Pediatrics suggests exclusive breastfeeding for six months after birth before adding food, and that mothers continue to nurse until their child is at least one year old.

It is not known how breast milk benefits intelligence. More studies will be needed to better understand the relationship.

Adding Acid to Home-Canned Tomato Products is Essential

Adding Acid to Home-Canned Tomato Products is Essential

Tomato plants are beginning to yield, and with the new crop comes a new activity: home canning. Whether you’re canning whole tomatoes, homemade ketchup, pasta sauce or anything in between, adding acid to canned tomato products is a must.

Tomatoes can be preserved by canning, drying, freezing or pickling. And when foods are home-canned, the safety depends primarily on the amount of acid in the product. Though tomatoes are usually considered a high-acid food, food  safety researchers now know that the pH (acid) levels of tomatoes and other fruits can vary greatly because of many factors, including climate, soil, cultivar variety and ripeness. Because of this variation in acid levels, the United States Department of Agriculture recommends adding acid to all home-canned tomato products.

Improperly canned foods are dangerous to consume. Foods canned with too little acid may allow the bacteria that cause botulism to grow in the jars, producing a deadly neurotoxin.

Adding acid to home-canned tomatoes is one way to help prevent botulism. The rule is ½ teaspoon of citric acid or two tablespoons of bottled lemon juice for every quart of tomatoes. The acid can be mixed into the tomatoes or added to the jar directly before filling with product. Using vinegar is also an option (five percent acetic acid at four tablespoons per quart), but because vinegar will affect the flavor, it may not be the best choice for things like plain canned tomatoes or tomato juice. And be sure to use bottled lemon juice, not fresh-squeezed, for the assurance that your home-canned tomatoes will be safe and tasty.

There are a few other important safety tips to keep in mind when home-canning tomatoes and other fruits and vegetables. When choosing tomatoes to can, do not use tomatoes that are overripe or have bruises, cracks or insect damage. It is also unsafe to add thickening agents like flour and starch to tomato products before canning. Thicken things like tomato sauce and soup immediately before serving.

Use current, research-tested recipes for all home canning. Just because a recipe is in print, doesn’t mean it’s safe for you and your family. Canning recommendations have changed dramatically over the last 15 years, so if you are using recipes that date before 1994, it’s a good idea to set those aside and find an up-to-date recipe that has been tested for safety.” It is also important to make sure all canning equipment, such as boiling water or pressure canners, are in good working order.

More information on adding acid to canned tomatoes is available here: http://www.foodsafety.wisc.edu/assets/preservation/UWEX_addacidtomatoes.pdf. Extension Publishing also has several publications on canning tomatoes and general canning safety available at http://learningstore.uwex.edu/.

Barbara Ingham, University of Wisconsin-Extension Food Safety Specialist

Tips for Canning Salsa

Tips for Canning Salsa

With tomatoes ripening, onions and peppers ready to harvest, it is time to can salsa. Here are some tips for making great canned salsa.

• Use only high quality tomatoes for canning salsa. The type of tomato you use affects salsa quality. Paste or Italian tomatoes such as Roma VF, Debaro, Italian Gold, Sheriff, or Viva Italia have a firmer flesh and produce thicker salsas than large slicing tomatoes, such as Celebrity, and Big Boy. Although both types make good salsas, slicing tomatoes usually yield a thinner, more watery salsa than paste tomatoes. You can thicken salsas by adding tomato paste or by draining off some of the liquid after chopping tomatoes.
• Acid must be used in canned salsas. The amounts of vinegar or lemon juice in the recipes cannot be reduced for safe boiling water canning. An equal amount of bottled lemon juice may be substituted for vinegar in recipes but do not substitute vinegar for lemon juice. As an unsafe product may result.
• Do not increase the total amount of peppers in any recipes. You may substitute one type of pepper for another or use canned chilies in place of fresh. Hot peppers such as jalapeño do not need to be peeled, but seeds are often removed. Finely chopped mild peppers do not usually need to be skinned.
• Red, yellow, or white onions may be substituted for each other. Do not increase the total amount of onions in any recipe.
• Spices and herbs are often added to salsa. Do not increase the amount of fresh herbs or garlic. For a stronger, fresher flavor, add fresh herbs such as cilantro just before using.
• Canned salsas are processed in a water bath canner. Salsa is typically processed for 15 minutes at an elevation of 0-1,000 feet and 20 minutes for elevations 1,001 – 6,000 feet.

Have a great time making salsa!

De-clutter Your Kitchen

De-clutter Your Kitchen

After cleaning out my kitchen utensil drawer this morning while in search of a cake tester, I decided it is time to de-clutter and better organize my kitchen. Here are some ideas I will be incorporating into my kitchen.

•  Box up any items that you are not sure you really need and store in the basement or garage. If you have not used these items in a year or more, donate to charity.
•  Outfit cabinets with shelf risers and you will nearly double what can fit.
•  Stack staples using modular containers. The square containers take less space than round containers.
•  Fill baskets with linens and odd shaped items.
•  If you don’t have small children, consider storing your knives on a magnetic knife holder.
•  Stash dishes in a dish rack that mounts under the cabinet.
•  Hang paper towels horizontally or vertically. Speaking of vertical, hooks, racks, shelves and pegboards lift often-used items off your prep and cook areas.

The Salty Six

The Salty Six

Eating too many salty foods can create all sorts of health problems, including high blood pressure. But did you know a lot of common foods are packed with excess sodium? It’s not just the French fries and potato chips you need to be careful with.

That’s why the American Heart Association/American Stroke Association is increasing awareness of sodium and the “Salty Six” – common foods that may be loaded with excess sodium that can increase your risk for heart disease and stroke.

The average American consumes about 3,400 milligrams of sodium a day – more than twice the 1,500 milligrams recommended by the American Heart Association/American Stroke Association. That’s in large part because of our food supply; more than 75 percent of our sodium consumption comes from processed and restaurant foods.

The top six sources of sodium in today’s diet include:

Bread and Rolls: Bread is a food that is eaten several times a day. Each slice can contain up to 230 milligrams of sodium.

Cold Cuts: One 20 ounce serving or 6 thin slices of deli meat contain as much as half of your daily recommended dietary salt.

Pizza: A slice of pizza with several toppings can contain more than ½ of your daily recommended sodium.

Soup: Sodium in one cup of soup can range from 100 to 970 milligrams, more than ½ of your daily recommended intake.

Poultry: Sodium levels can vary due to preparation methods. Choose wisely.

Sandwiches: Sandwiches or burgers from fast food restaurants can contain more than 100 percent of your daily suggested dietary sodium.

Summer Recycling-Food Containers, Bottles and Food Waste

Summer Recycling – Food Containers, Bottles and Food Waste

The summer months can bring on the heat. Be sure you stay hydrated by using re-useable water bottles instead of purchasing a 24-pack of individual bottles. Only 25% of the 4 million plastic water bottles that Americans use each hour are recycled. Re-usable water bottles are easy to keep on hand, last a long time and are ready to go when you are. Re-using materials like water bottles keeps almost 1.7 million tons of material out of Wisconsin landfills every year!

Summer is a great time for gardening, and composting can be an added benefit to the avid gardener. It’s also a great way to recycle. Adding in yard materials and certain food scraps like vegetable peels, stale bread and even coffee grounds to a compost bin can provide valuable material for gardeners. Every year, each American throws out about 1,200 pounds of organic garbage that can be composted including food scraps, yard waste, paper and cardboard.

When you take a road trip, recycle along the way. No matter if you go camping, to a festival, or just a day trip, make recycling a priority for you and your family. Pack food items in re-usable storage containers for the trip and be sure to look for recycling bins to use. If you can’t find any, bring a bag to keep your recyclable items in and then recycle them when you return home.

Healthy Summer Drinks

Healthy Summer Drinks

Studies suggest that people who drink their calories do not feel as full as those who eat the same number of calories. Liquid calories also tend to pack a lot of sugar which can lead to extra pounds. Because it is important to stay hydrated in the summer, here are some ideas for summer drinks.

Add flavor to water by freezing thinly sliced lemon or lime in muffin pans. You may need to cut the slices in half to fit into the cups. Fill the cups with water and freeze. Pop out and place in water. You can do the same thing with berries and orange slices.

Make your own smoothies. Many smoothies that are purchased have a lot of added sugar. Instead use ingredients you have at home: yogurt, fruit, milk or juice. There is really no need to add any form of sweetener to smoothies.

Choose healthy bottled drinks. Some store-bought drinks contain more than 30 grams of sugar. Look for beverages with 10 grams of sugar or less. Also remember that bottled drinks contain two or more servings, and grams of sugar are listed on the Nutrient Facts label for one serving. There are some great bottled teas on the market that have less sugar. Also the naturally flavored waters can be an excellent choice.

Storing Olive Oil

Storing Olive Oil

I got a phone call from a county resident that put olive oil in the refrigerator during a hot stretch we recently experienced in Northeast Wisconsin. Concern was expressed because the olive oil solidified and became cloudy.

Temperature is also important in preventing degradation of olive oil. Experts recommend storing the oil at 57 degrees Fahrenheit, the temperature of a wine cellar. Aren't lucky enough to have a wine cellar? A room temperature of about 70 degrees Fahrenheit will be fine. If your kitchen is routinely warmer than that, you can refrigerate the oil.

In fact, refrigeration is best for long-term storage of all olive oils except premium extra-virgin ones. Consider keeping small amounts of olive oil in a sealed container at room temperature -- perhaps in a small, capped porcelain jug that keeps out air and light. This way, your olive oil is instantly ready to use. Keep the rest in the refrigerator, but remember that refrigerated olive oil will solidify and turn cloudy, making it difficult to use. Returning it to room temperature restores its fluidity and color.

If you don't want to refrigerate your olive oil, keep it in a dark, cool cupboard away from the stove or other heat-producing appliances.

Because of olive oil's high monounsaturated fat content, it can be stored longer than most other oils -- as long as it's stored properly. Oils are fragile and need to be treated gently to preserve their healthful properties and to keep them from becoming a health hazard full of free radicals.

When choosing your storage location, remember that heat, air, and light are the enemies of oil. These elements help create free radicals, which eventually lead to excessive oxidation and rancidity in the oil that will leave a bad taste in your mouth. Even worse, oxidation and free radicals contribute to heart disease and cancer.

The best storage containers for olive oil are made of either tinted glass (to keep out light) or a nonreactive metal, such as stainless steel. Avoid metal containers made of iron or copper because the chemical reactions between the olive oil and those metals create toxic compounds. Avoid most plastic, too; oil can absorb noxious substances such as polyvinyl chlorides (PVCs) out of the plastic. Containers also need a tight cap or lid to keep out unwanted air.

Unlike wine, oil does not improve with age. As olive oil gets older, it gradually breaks down, more free oleic acid is formed, the acidity level rises, and flavor weakens. You'll get the best quality and flavor from your olive oil if you use it within a year of pressing. Olive oil remains at its peak for about two or three months after pressing, but unfortunately, few labels carry bottling dates or "use by" dates, let alone pressing dates.

Freshness is crucial when it comes to olive oil. Fresh oil tastes great! Rancid oil tastes terrible! So we go to great lengths to ensure our oil stays as fresh as possible once we harvest and crush our olives.

Pickle Pointers

Pickle Pointers

Cucumbers are ripening in Northeast Wisconsin. It’s time to think about making pickles. Here are some tips for making successful pickled products.
• Grow or purchase varieties of cucumber that are designed for pickling. These varieties will yield a high quality product. Fresh-eating “slicing” varieties and “burpless” cucumbers can be used in relishes or for quick process bread-and-butter pickles, but are not suitable for fermented pickles or fresh pack dill pickles. Wax coated cucumbers bought from supermarkets are not suitable for pickling because of varietal qualities and because the pickling solution cannot penetrate the wax coating.
• Softened water is recommended for making pickles and relishes.
• Firming agents such as calcium hydroxide (lime) and aluminum (alum) are not necessary for pickling and are no longer recommended.
• Canning and pickling salt is recommended for use in all kinds of pickles. This salt does not contain anti-caking agents or iodine.
• Never alter salt concentrations in fermented pickles.
• Most pickle recipes call for whole spices for fresher and more concentrated flavor than ground spices.
• Fresh green-seeded heads of the dill plant are best for making dill pickles. If dill is ready before cucumbers are, store in freezer. Cut fresh dill, wash if needed, shake off excess moisture and all to air dry for an hour before planning in a freezer bag and in the freezer.
• Except for refrigerator or freezer pickles, pickle products require heat treatment after jars are filled to obtain a safe, high quality product.