CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 11/20/14

Make sure homemade gifts are safe this holiday season

By Maggie Dudacek

Many people are turning toward home canning as a way to show their loved ones how much they care during the holidays. While gifts from one’s own kitchen can mean a lot, it’s essential that the canner use the proper techniques so that everyone has a safe and healthy holiday season.

“A common mistake that people make is trusting their friends (or) past family experiences more than science-based recommendations for home canning,” said Elizabeth Andress, Extension food safety specialist with the University of Georgia and director of the National Center for Home Food Preservation. “People also want to be creative and guess at the correct processing for their own recipes, while not understanding all the factors that contribute to the correct processing time and temperature.”

By following the instructions and taking the right precautions, canners can avoid giving their friends and family members spoiled food or food poisoning for the holidays. Under-processing of canned goods, like meats and vegetables, may lead to the bacteria being inside of the food without the food showing signs of spoilage.

It is important to use up-to-date canning instructions from dependable experts, like the National Center for Home Food Preservation or UGA Extension. Canning knowledge and equipment have changed since canning foods at home began generations ago and hand-me-down recipes could be potentially dangerous.

“Giving home-preserved gifts adds a personal touch, but you do take on the added responsibility of vouching for the safety of the foods you give,” Andress said. “As tempting as it may be to impress your recipients with a brand new, never-before-tasted canned creation, the first measure of safety is to use tested recommendations from reliable sources.”

Instead of experimenting with recipes, package time-tested, home-preserved gifts in creative ways. Be sure to use the correct jars. Some jars are intended for non-canning purposes, like crafts, and are not designed to withstand the heat or temperature changes of the canning process.

When labeling jars, it is essential to let gift recipients know exactly what they are getting. Remember to include the date of creation of the goodies as well as a "use by" date. For most canned foods, a year offers the best quality for the food. If the jar allows it, try to include the ingredients of what is inside the jar; this is especially helpful for those with food allergies. Lastly, include instructions so recipients know how to properly store the home-canned foods.

If you have a friend or family member who likes to preserve food at home, there are several great gifts that will make their canning experience easier and more enjoyable.

“A new apron and a set of kitchen towels make great gifts. These may seem ordinary to some people, but will be appreciated by a person who enjoys food preparation,” Andress said. “Taking time this holiday season to select the perfect gift for the home food preserver will provide additional joy once food preservation season rolls around again.”

For more information about canning, UGA’s “So Easy to Preserve” book offers many options for your home-canned jams, butters and other tasty treats. The book can be ordered at setp.uga.edu.

Maggie Dudacek is a student writer with the University of Georgia College of Agricultural and Environmental Sciences.

Authors:
Maggie Dudacek
Experts/Sources:
Elizabeth L. Andress
University of Georgia food safety specialist Elizabeth Andress says canning your favorite recipe and giving it as a gift may be a very thoughtful present, but follow proper guidelines so you don't pass on a foodborne illness. Preserved food can make a great holiday gift, but gift givers should handle each gift with care.
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Download Image
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
UGA Extension experts search for safe seafood broth recipe 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Holidaydinner CAES News
Holiday food safety 101: Tips to avoid foodborne illness from UGA Extension experts 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
goldenlatte CAES News
UGA researchers develop ‘instant’ version of trendy golden milk latte 08/21/24 Jordan Powers
Nestled among cappuccinos and traditional espresso lattes, a unique, golden-hued beverage has grown increasingly popular on cafe menus over the past several years. Advertised as a caffeine-free, healthy coffee alternative, “golden” turmeric milk is a take on haldi doodh — a traditional Indian beverage often used as an at-home cold remedy. Now researchers at the University of Georgia College of Agricultural and Environmental Sciences have developed a new method to make a plant-based, instant version of the beverage.
CAES researchers and UGA Extension agents hope their research findings will provide updated guidelines for producers to improve precooling efficiency and reduce postharvest food losses. CAES News
CAES researchers find simple solution to keep produce fresh, fight food waste 06/01/23 Emily Cabrera
Consumers hold high standards for fresh food, which farmers aim to meet, but hot summer temperatures and long-haul deliveries can degrade quality even before produce makes it into stores. In a collaborative study, Angelos Deltsidis, assistant professor of horticulture in the University of Georgia’s College of Agricultural and Environmental Sciences, teamed up with UGA Cooperative Extension agents to improve upon a decades-old method of precooling to increase efficiency and reduce postharvest losses along the value chain.
There is a current recall for 5- and 10-pound bags of Unbleached Gold Medal Flour and 2-and 5-pound bags of Bleached Gold Medal Flour with better-if-used-by dates of March 27, 2024, and March 28, 2024. Throw away recalled flour, and never eat uncooked flour, which is a raw ingredient. To safely heat-treat flour at home, preheat your oven to 400 degrees Fahrenheit, spread the flour 3/4 inches deep or less on a baking sheet, and bake for six minutes. CAES News
Prevent raw flour from being a recipe for disaster in your kitchen 05/17/23 Carla Luisa Schwan
Though flour does not seem to be a raw ingredient, most flour is raw and is considered a "not-ready-to-eat" ingredient, meaning it should not be consumed uncooked. Flour is at risk of contamination with harmful bacteria such as E. coli and Salmonella, pathogens that can cause foodborne illnesses in people who consume contaminated, raw flour.