What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods ...
Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook salmon, sturgeon, candle fish, anchovies, sardines, striped bass, and black cod) make the best pickled dishes. This publication presents a basic pickling recipe and detailed procedural information for preparing and storing safe, tasty aquatic foods.
Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables because of the high temperature required to ensure against botulism poisoning. This concise pamphlet describes canner types, safety features, maintenance needs, and provides step-by-step illustrated use instructions. (Produced by the University of Idaho; reviewed by WSU specialist Lizann Powers-Hammond)
Jerky is a nutritious, nonperishable, and lightweight protein source, but making it requires a lot of care. If done incorrectly, you can poison yourself or others. This publication shows you how to make this delicious treat safely at home, including the proper use of ovens or dehydrators and that of thermometers; how to accurately judge doneness; the preparation techniques needed when dehydrating different types of protein, including fish; and how to condition, package, and store your batches safely after they’re done. Illustrated, with a few recipes.
A slow cooker produces a variety of delicious and healthy dishes that saves time, energy, and money. Learn about this versatile kitchen appliance—how to operate it; selecting one that suits your needs; cooking safely with it; how to clean it; helpful tips, like handling leftovers; plus eight yummy recipes to get you started. Its slow but steady approach will soon fill your house with the irresistible aroma of a home-cooked meal.
The purpose of this guide is to help residents in the Pacific Northwest to identify common insect pests that occur in pantries and kitchens. This guide is not meant to be all inclusive, but is meant to cover the most common-occurring species you may encounter.