July 27, 2017
U of I Extension Educators Richard Hentschel and Laura Barr continue to talk about using the best garden produce to preserve as you prepare to water bath, pressure can or freeze your excess fresh vegetables and fruits. Barr talks about blanching before freezing, how not all fruits are created equal when it comes to blanching, and that freezers should be from zero to minus 10 degress.
July 20, 2017
Nutrition & Wellness Educator Laura Barr once again joins Host Richard Hentschel as they discuss extra produce out of the garden and how best to preserve what cannot be quickly eaten. Barr talks about freezing, water bath and pressure canning methods and the reasons we treat high- and low-acid foods differently.
July 13, 2017
Richard Hentschel talks with U of I Extension's Laura Barr about basic summer food safety and concerns with youth, immune compromised and older adults. Often talked about "danger zones" are storage temperatures between 40 and 140 degrees, where pathogens can grow very quickly. Extra care should be given to milk and meats. Barr also shares information about "charred" food and potential risks.
July 6, 2017
Host Richard Hentschel talks with U of I Extension Nutrition & Wellness Educator Laura Barr about why we grow our own food. Folks that grow that garden are much more likely to eat and try vegetables. Once that garden starts producing, how to use all that fresh produce and preserving for later use are common questions coming to Extension. They pair discusses eating fresh out of the garden and how to safely store them as well. If pesticides are a concern, gardeners know what they used or did not use, something not always known from produce from other sources.