Flavor

By Carol Ann Burtness, University of Minnesota Extension

Food preservation season is here. University of Minnesota Extension food safety educators remind you that answers to questions about canning, freezing, drying, pickling or making jams and jellies is only a phone call or click away.

To preserve safe and high-quality products this summer, look for reliable information from the following resources:

By Carol Ann Burtness, University of Minnesota Extension

It is important to do research before deciding whether or not to use a smooth cooktop for home canning. If we surveyed 10 people about canning on smooth cooktops, we would get 10 different responses with some success stories, but also some horror stories about jars not sealing and damaged cooktops.

The National Center for Home Food Preservation encourages home canners to consider the following issues:

By Shelley Sherman, University of Minnesota Extension

Here we are again, January in Minnesota. It’s cold, it’s dark and we’ve all resolved to eat better. So what are some good, healthy foods that respond to that need to warm up and don’t take a lot of time to make?

Here are a few ideas:

By Jeffrey Hahn, University of Minnesota Extension

Keep the bug spray holstered — there are smarter ways to manage the insects found in food bins.

Another year of wonderful recipes were submitted for the Hutchinson Leader Recipe Contest. Judging this year’s contest were Christine Schlueter, Kay Johnson and Marne Long.

By Mary Caskey, University of Minnesota Extension

By Carol Ann Burtness, University of Minnesota Extension

Traditional holiday menus don’t change much from year to year, but that doesn’t mean food handling habits shouldn’t be adjusted.

By Roselyn Biermaier, University of Minnesota Extension

By Carol Ann Burtness, University of Minnesota Extension

Preserve fall pumpkins and squash for later use by freezing, canning or drying.

By Mary Schroeder, University of Minnesota Extension