Warm and pleasant greetings to all. We hope you are enjoying a good week.
Summertime is food preservation time. If you are gardening, perhaps you have already started your canning and freezing — the two most common methods of preserving vegetables.
Freezing vegetables keeps the food so cold that microorganisms cannot grow and enzyme activity is slowed down. Canning vegetables is a heat process. Heat kills microorganisms that cause spoilage, and the jar must be sealed to keep microorganisms and air out. Canning requires more work, but is economical. My job as Extension home economist required teaching and demonstrating both, but I like canning better.
I mention freezing because, perhaps, more homemakers freeze than can.
Vegetables frozen can be kept in the freezer for one year. While longer is OK, vegetables kept in the freezer over a year will gradually lose quality and nutritional value. If you skip the blanching process, vegetables will lose some color, much flavor and texture. Food can develop an off smell or taste if not blanched.
Vegetables must be blanched before freezing. Don’t let anyone talk you into skipping the process of blanching. Blanching is a process of immersing food for specified minutes in boiling water and immediately transferring it into an ice bath.
Ask for a bulletin on how to freeze vegetables from the county Extension Office or find USDA recommendations online.
June is National Dairy Month. The monthlong celebration recognizes the dairy industry and the hard work of dairy farmers. It’s time to recognize the importance of dairy products in our diet. Individuals and families can enjoy and appreciate the nutritional benefits of milk, cheese, yogurt and other dairy products, which are staples in many homes.
As you plan for the July 4 celebration, avoid foodborne illness. It’s so important to handle foods you prepare, cook and eat with safety.
Wherever you are eating, at home, outdoors at your backyard picnic or at the park, you should wash your hands, and always wash hands before and during preparation. Sanitation is the key. Keep it with you! Sanitize your work surface. A homemade sanitizer solution is made with one tablespoon of liquid chlorine bleach to each gallon of water.
The warmer temperatures make it more challenging for food safety.
Keep hot food hot and cold foods cold. This may mean smaller/more containers, not offering all the foods at one time, while keeping dishes cold or hot until ready to serve.
Always wash surfaces and utensils with warm water and soap, before and after contact with raw meat and poultry. Stay safe and enjoy your meal.
The First District of Tallahatchie County Association fellowship and worship services will be held at Jerusalem M.B. Church, Paynes. Pastor James Brooks and the church family welcome your presence. Sunday school begins at 10 a.m., followed with services at 11 a.m. Pastor Carl Ray, moderator, and Pastor Preston Coleman, vice moderator, encourage all churches to be represented.
Enjoy life today.
