Author: kmccarty

Close up of cucumbers covered in salt, pieces of garlic, and sprigs of dill

News Flash: Vinegar Concerns for Home Food Preservers

— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension As we prepare for the summer preserving season by gathering ingredients, please remember the importance of always checking that the acidity level of vinegar is 5%. The acid from vinegar helps to ensure the safety of your home canned products. The National Center for Home […]

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Knife with Chopped Garlic on Cutting Board

Cutting Board Safety

— By Danielle Breunig, University of Maine Dietetic Intern  Cutting Boards and Food Safety As fall rolls around that means the holidays are just around the corner, and there may be plenty of food to start thinking about prepping. Holiday cooking can get chaotic and messy. In my house, there are a bunch of different foods […]

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four red apples in a glass bowl, viewed from above

Apple Season and Baking

— By Danielle Breunig, University of Maine Dietetic Intern  Apple picking is now in season. Everyone that goes apple picking eats the apples they pick. Have you ever wondered what type of apple you’re eating or what apple is best for baking a pie? If so, this post will cover everything about apples, from apple varieties […]

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three red apples

Safe Cider Know-How

— By Danielle Breunig, University of Maine Dietetic Intern  Make Safe Cider at Home Fresh unpasteurized cider can cause foodborne illness outbreaks due to contamination of foodborne pathogens. Certain age groups such as children, the elderly, and people with compromised immune systems are more susceptible to foodborne illnesses. Precautions can be taken to prevent the risk […]

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close up of frozen raspberries and strawberries

How to Freeze Fruits and Vegetables

Freezing is the unsung workhorse of summertime preserving. Freezing fruits and vegetables can take less time than canning and results in a product that is closer to fresh than a canned product. A few tips will help make sure your frozen foods are top-quality when you use them months later. Tips for Freezing Vegetables Many […]

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close up of cucumbers and garlic with salt and herbs

Tips for Preserving Pickles

Green beans and cucumbers are starting to appear in Maine gardens and at farmers markets, which means it’s time to kick off pickling season. Our tips will help you create high-quality and delicious pickled vegetables of all kinds, from classics like dill pickles and bread and butter to pickled green beans, beets, or carrots. The […]

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Whole and cut strawberries on a wooden cutting board

Get Ready for Strawberry Season!

To say that I am excited for strawberry picking season is an understatement. I’ve missed out on Maine’s pick-your-own (PYO) strawberry season for the past two years and I can’t wait to get to the fields! If you’re wondering where to find local pick-your-own berries, check out the website to find a listing of […]

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Seven burgers on a grill

Let’s Get Grilling!

The propane tank is full and it seems like the weather is cooperating for the return to grilling season at my house. Many of us enjoy cookouts and backyard barbecues during the spring and summer months. Unfortunately, barbeque season brings an increase in foodborne illness. Follow these guidelines to avoid foodborne illness when grilling: Whether […]

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Test Your Pressure Canner Dial Gauge This Spring

Pressure canning is the only way to achieve home canned jars of our favorite Maine vegetables like corn, peas, potatoes, and carrots. Due to vegetables’ low acidity, improperly home canned jars of these foods can create the conditions for the hazardous botulinum toxin to grow. Using a pressure canner to can low-acid foods, like vegetables […]

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three different electric pressure cookers are show side-by-side on a kitchen counter

Tips for Cooking With Electric Pressure Cookers

Often known by the brand name (Instant Pot being a popular one), electric pressure cookers are beloved by home cooks for their ability to cook food quickly through a combination of high pressure and heat. I’ve made beef stew, hard boiled eggs, pulled pork, butternut squash, and even yogurt in a fraction of the time […]

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