La agricultura es un sector muy importante de la economía de Oregon. La seguridad de los alimentos sigue siendo una preocupación crítica y relevante, especialmente con la implementación de la Ley de Modernización de la ...
Luisa Santamaria, Maria Marlin |
Jun 2020 |
OSU Extension Catalog
For answers to your food safety questions year round contact: USDA Meat and Poultry Hotline at 1-888-674-6854 7:00 am – 1:00 pm PST, Monday through Friday FDA Food Safety Hotline at 1-888-723-3366 7:00 am – 1:00 pm PST, Monday, Wednesday and Friday
Food safety, cleaning and sanitation considerations for homes, farms, grocery stores and food services. Factsheets to answer your questions.
Mar 2020 |
When its canning season ~ test your gauge!
Testing only takes about 5 minutes per gauge. Pressure canners with a dial gauge need to be tested every year before you use them for accuracy. Canning with a gauge that is off can result in under-processing of home canned foods, which is unsafe. Contact your local Extension office or see events near you during the summer time.
Also, note that pressure canners are recommended for food preservation but pressure cookers and electric pressure cookers are not. Learn the difference.
Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.
Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.
Q: I saw these plants with what I think are huckleberries out at Harris Beach and at the rest area across from Harris Beach. Others have said they are not and are dangerous to eat. I would like help identifying them. The names I know are the evergreen, winter or California Huckleberry.