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44 results found for Handling and Preparing
A platter of dark and white meat turkey. CAES News
Guidelines for Leftovers
For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.
A concession stand at the Kiwanis Club Fairgrounds in Griffin, Ga. CAES News
Safe Concession Food
Concession stands are great fundraisers. But the safety and well-being of the diners, as well as the organization’s reputation, lies in the hands of the servers.
An array of food products CAES News
Store Food
As tropical storms and hurricanes pound the U.S. East Coast, homeowners listen closely to local weather broadcasts. Whether or not a record-breaking storm affects you, University of Georgia experts say that having an emergency food supply on hand is always a good idea.
Canning beans in a pressure canner. May 2008. CAES News
Home Canning
If you are thinking about following in your grandmother’s footsteps to preserve food this summer, start preparing now by gathering your equipment and supplies. The proper tools should be kept in good condition to ensure safe, high quality, home-canned food.
Homemade fruit roll-ups can easily be made a home with the help of a food dehydrator or oven. CAES News
Homemade Fruit Roll-Ups
If winter weather is keeping your family indoors, use the time to make and enjoy homemade fruit roll-ups. Using a food dehydrator and directions from University of Georgia Cooperative Extension, you can make some simple fruit roll-up snacks that are lower in sugar than those that are commercially produced.
UGA food scientist Marilyn Erickson works in her laboratory in the UGA Center for Food Safety in Griffin, Georgia. CAES News
Cross-Contamination
In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found that produce containing bacteria are likely to contaminate other produce items through the continued use of knives or graters — the bacteria latches onto the utensils commonly found in consumers’ homes and spreads to the next item.
University of Georgia food scientists had participants in a recent workshop taste three brands of worcestershire sauce to demonstrate how one food item can taste different from different manufacturers. Participants in the class were considering or have developed a new food product for the retail market. CAES News
Food Workshop
Potential new food product developers from across the state learned the process of creating, packaging and launching a new food product at the University of Georgia’s New Food Business Workshop, held Oct. 6-7 on the university’s Griffin Campus.
University of Georgia Extension specialists say rinse fruits and vegetables well in running water that is safe for drinking before using them. Fruits and vegetables with firm skins or hard rinds can be washed by scrubbing with a clean vegetable brush under running water. CAES News
Safe Harvest
Keeping produce safe means keeping harmful bacteria, viruses and parasites from contaminating fruits and vegetables. Enjoy the rewards of growing food through planning and some practical food safety tips.
Pie pumpkin painted during workshop at UGA Research and Education Garden in Griffin, Ga. CAES News
Preserving Pumpkins
Pumpkins are a staple of fall-time cuisine and festivities. Whether canned, dried or pickled, there are some important tips to keep in mind when preserving this holiday favorite. Due to natural acidity levels, pumpkins require certain precautions be taken when canning in order to make preserves that are safe to eat.