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Browse Food Storage Stories - Page 2

27 results found for Food Storage
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Food Manufacturing Food Preservation Food Safety Food Security Food Storage Handling and Preparing Holiday Food Jams and Jellies Nutrition Pickling Preparing Selecting and Buying
Takeout is a good choice to lower risk of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a University of Georgia Cooperative Extension food safety specialist in the College of Family and Consumer Sciences. CAES News
Takeout Safer 03/26/20 Cal Powell
Buying takeout food is a good choice to lower risks of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a UGA Extension food safety specialist in the College of Family and Consumer Sciences.
Food safety is key when roasting a turkey. CAES News
Holiday Leftovers 11/25/19 Clint Thompson
A focal point of holiday festivities for families every year is to gather around the dinner table and partake of delicious delicacies. But as scrumptious as those goodies are the first time, eating them again can be just as good if they are handled properly.
Georgia's Vidalia onions are available to purchase now. To keep their sweet taste around all year long, University of Georgia Cooperative Extension food safety experts say to store them in the freezer. CAES News
Freezing Onions 05/21/19 Sharon Dowdy
Georgia-grown Vidalia onions have hit the grocery and farmers market shelves. Farmers have been careful to handle the crop with kid gloves during the harvest. Now, consumers have to make sure to store them properly for long-term use.
Foods that top the “most wasted” list include spoiled meats, fruits and vegetables; prepared foods and ingredients that have expired; and unconsumed leftovers. CAES News
Food Waste 04/22/19 Sharon Dowdy
Most Americans buy food knowing that they will likely throw some of it away. And, as incomes rise, so does the amount of food that’s wasted. These are just a few of the findings revealed by a food waste study conducted by University of Georgia economists in the College of Agricultural and Environmental Sciences.
When a weather emergency is expected, shoppers rush out and stock up on milk and bread. But what happens if the electricity goes off for days and the milk spoils, or after the loaf of bread runs out? University of Georgia Cooperative Extension experts say having at least a three-day supply of shelf-stable food will give you a little peace of mind when it comes to feeding your family during a storm. CAES News
Winter Storms 12/27/18 Barbara Worley
With snow and ice in the winter, the likelihood of a power outage always lingers. University of Georgia Cooperative Extension encourages Georgians to be prepared before an emergency strikes.
To save time, and stress, over the holidays, University of Georgia Cooperative Extension food safety experts recommend preparing meals ahead and freezing them. Dishes, like this Southern-style dressing, can be cooked in advance and take from the freezer straight into the oven. CAES News
Frozen Holiday Treats 11/16/18 Elizabeth L. Andress
For those who love to prepare meals during the holidays, relieve some of the stress associated with cooking by preparing and freezing holiday treats in advance. Freezing prepared foods allows you the satisfaction of homemade meals with the convenience of store-bought ones.
If you experience a prolonged power outage, University of Georgia Cooperative Extension experts say keep the refrigerator and freezer doors closed as much as possible. A refrigerator will keep food at a safe, cold temperature for about four hours if the door remains closed. A full freezer will hold its temperature for about 48 hours. A half-full freezer will only maintain its temperature for about 24 hours if the door stays closed. CAES News
Emergency Food Safety 06/04/18 Judy A. Harrison
All hands on deck! Stormy weather and hurricanes can blow through with little warning this time of year. Preparation before the storm hits can mean the difference between safe food and water and contaminated supplies that can make you sick.
Canned beans in a pressure canner. May, 2008. CAES News
Canning Tips 03/13/18 Alexis Roberts
Foods produced during their natural growing season often have greater nutritional value, and canning enables consumers to have more control over their food by preserving seasonal produce.
A platter of dark and white meat turkey. CAES News
Guidelines for Leftovers 11/16/16 Merritt Melancon
For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.
A concession stand at the Kiwanis Club Fairgrounds in Griffin, Ga. CAES News
Safe Concession Food 10/11/16 Keishon Thomas
Concession stands are great fundraisers. But the safety and well-being of the diners, as well as the organization’s reputation, lies in the hands of the servers.