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