Food Safety in Home
Research shows that improper handling, preparation and storage of food at home can cause foodborne illness. Cleaning properly, thawing correctly, separating raw and cooked foods, cooking foods to proper temperatures and chilling food down quickly are important steps. Consumers can reduce the risk of foodborne illness by following the easy steps of Clean, Separate, Cook and Chill.
Food Canning and Preservation
Do you preserve food with a pressure canner? It is NOT the same as a pressure cooker/Instant Pot. These canners are used for preserving low acid foods, whereas a boil water method can be used for foods like pickles and jams.
A pressure canner gauge needs testing yearly. If a gauge is off, adjustments may need to be made.
Cooperative Extension is now testing pressure canner gauges at the main office in South Yarmouth, 1358 Route 28. For more information contact Kim Concra, Nutrition Extension Educator, by calling 508-375-6884 or email her at kconcra@capecod.gov
Learn how to can, freeze and dry foods safely by using up to date methods. Recipes and canning guides prior to 1994 may not be based on the latest science. Using tested recipes will help ensure a safe food product. Here are some good resources for recipes, proper methods, etc.
Food Safety After A Power Outage
Eat Safe Food after a Power Outage | Consuma alimentos seguros despues de un corte de electricidad | Sekirite Manje Lè Gen Pann Kouran | 停电后保持食品安全 | An toàn thực phẩm trong trường hợp mất điện | السلامة الغذائية عند انقطاعات التيار الكهربائي
Check out these resources for useful fact sheets and information to keep your food safe:
Have questions about canning, preserving, or general food safety in your home?
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