Extension > Food > Food Safety > Preserving and preparing
Preserving and preparing
Quick tip
Produce a thicker salsa by using paste tomatoes such as Roma, which have firmer flesh. More »
Cook poultry to an internal temperature of at least 165° F. More »
Do not reheat foods in a slow cooker. More »
Add bottled lemon juice or citric acid to home canned tomatoes to avoid the risk of botulism. More »
Do not wash or rinse raw poultry—this increases the chance of spreading bacteria to other foods on the counter or sink area. More »
Never thicken salsa with flour or cornstarch before canning as it may produce an unsafe product. More »
Two-hour rule: food should not sit at room temperature for more than two hours. More »
When tailgating, pack a separate cooler for beverages so the main food cooler is opened less and stays cooler. More »
Adding alcohol to eggnog inhibits bacterial growth, but it cannot be relied upon to kill bacteria. More »
According to the USDA, stuffing a turkey is an invitation for foodborne illness. More »
Sun drying foods is not recommended in Minnesota due to our high humidity and cool night temperatures. More »
