Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product, according to the National Center for Home Food Preservation.

Raw meats can be contaminated with microorganisms that cause disease. These harmful bacteria can easily multiply in moist, high protein foods like meat and poultry and can cause illness if the products are not handled correctly. If pork or wild game is used to make jerky, the meat should be treated to kill the Trichinella parasite before it is sliced and marinated. This parasite causes the disease, trichinosis. To treat the meat, freeze a portion that is 6 inches or less thick at 5 degrees F or below for at least 20 days. Freezing will not eliminate bacteria from the meat.

The following general tips for safe handling are based on USDA Meat and Poultry Hotline recommendations.

• Always wash hands thoroughly with soap and running water for at least 20 seconds before and after handling raw meats.
• Use clean equipment and utensils.
• Keep meat and poultry refrigerated at 40 degrees F or below. Use ground beef and poultry within 2 days, red meats within 3 to 5 days or freeze for later use.
• Thaw frozen meat in the refrigerator, not on the kitchen counter.
• Marinate meat in the refrigerator. Do not save and re-use marinade.

When preparing jerky from wild game, it is important to remember that the wound location and skill of the hunter can affect the safety of the meat. If the animal is wounded in such a way that the contents of its gut come in contact with the meat or the hunter’s hands while dressing the meat, fecal bacteria can contaminate the meat. It is best to avoid making jerky from this meat and use it only in ways that it will be thoroughly cooked.

Deer carcasses should be rapidly chilled to avoid bacterial growth. The risk of foodborne illness from home-dried jerky can be decreased by allowing the internal temperature of the meat to reach 160°F, but in such a way as to prevent case hardening. Two methods can be used: heating meat strips in marinade before drying or heating the dried jerky strips in an oven after the drying process is completed. When the strips are heated in a marinade before drying, drying times will be reduced. Color and texture will differ from traditional jerky.

Storing Jerky: Properly dried jerky will keep at room temperature 2 weeks in a sealed container. For best results, to increase shelf life and maintain best flavor and quality, refrigerate or freeze jerky.

For more information on making jerky, register for a free webinar on “Making Meat Jerky” hosted by Cornell Cooperative Extension (CCE) of Saratoga County on Friday, October 16 from 11 am – 12 noon.  Details are available at CCE Herkimer County website.

For additional food preservation resources, see the CCE of Herkimer County website.

Article released October 12, 2020

Butternut squash is a fall favorite due to its sweet, nutty flavor and smooth texture, reminiscent of buttered sweet potato.  It is a great multi-use squash for fall dishes, including those that call for pumpkin.  Further, butternut squash stores well for several months in a root cellar or cool, dry location.  And last but not least, it is very nutritious (Vitamins A and C), including the seeds, according to Iowa State University Extension and Outreach.

Select a squash that has a smooth, even tan colored skin free of blemishes, cracks or soft spots. The stem should be brownish and woody looking. Look for the ones with the longest, fattest necks as this is the “meaty” part of the squash since the seeds are found in the bulbous lower part. One pound of squash becomes roughly 2 cups of cooked squash or 2 cups cubed.

There are a number of ways to peel it. The method really depends upon the intended use.  If it is to be used as a puree, it is not necessary to peel it at all.  It can be sliced in half length-wise, seeds removed, placed face-down in a lightly oiled baking dish, and baked in a moderate oven (350 degrees F) until tender.  It can also be microwaved in the same manner.  After cooling, the soft flesh can be scooped out and used for pumpkin pie, soups, breads, and desserts. The pulp can also be run through a food processor if desired for an even smoother texture.

If the recipe calls for cubed squash, then the peel needs to be removed.  Cubed squash can be roasted, steamed, cooked, or pureed.  Cubed butternut is typically added to recipes raw and it cooks with the other ingredients.  However, roasting butternut squash adds a new level of caramelized sweetness and is easy to do. Simply season squash cubes as desired; place on a lightly oiled baking sheet/dish; and bake at 400 degrees F until tender and lightly browned (approx. 25-30 min).

Butternut squash is delicious cooked, steamed, baked, roasted, sautéed and pureed and as such can be used in countless ways. The smooth texture of the butternut squash is a great addition to many sweet and savory dishes and can be used as a substitute for pumpkin in nearly any recipe.  It can be used in pancakes, soups and stews, breads (yeast and quick), desserts, dips and spreads, shakes, and even pizza.  It can be eaten raw, but cooking the squash softens the flesh, making it easier to consume and digest.  Because squash takes on many different flavors, it is tastier when cooked but it is also a nice addition when grated raw and added to salads.

If stored properly, butternut squash is a long-keeping squash lasting up to 6 months. For best results, squash should be stored in a cool, dry spot (50-55 degrees F) with relative humidity of 60-70 percent. Uncooked butternut squash should not be refrigerated.  If picked from the garden, it needs to be cured with warm temperatures and good air circulation for 10-14 days before storing.

Article released October 5, 2020

Peaches are a summer treat that are a low-calorie source of the antioxidant vitamins A and C according to Food and Health Communications. They are high in fiber, especially pectin, a soluble fiber that helps to lower high blood cholesterol. The fuzzy fruit is also a source of flavonoids and beta carotene; these two compounds may help prevent the growth of certain cancers.

While there are hundreds of varieties of peaches, they are classified into two categories: freestone, with a loose, easily removed pit, or clingstone in which the pit is harder to remove. Freestone peaches are usually sold fresh while the clingstones are reserved for canning, freezing and preserving.

Peaches aren’t as fuzzy as they used to be. Due to the consumer’s desire for “fuzz-less” peaches, most commercially grown peaches are mechanically brushed once they are picked. Peaches at local markets may be fuzzier than those purchased in supermarkets.

Peaches that have been ripened on the tree will have bright hues of yellow, orange and red on their skins. If they are light in color, they will be light on flavor.  Select peaches that have a yellow or creamy color that are fragrant, unblemished, and not too hard.  Avoid peaches with bruises or wrinkles.  When gently squeezed, they should yield to pressure.  Contrary to the belief of many, the red blush on peaches is not an indicator of ripeness.  Peaches with a greenish color were picked before they matured and will never ripen.

Peaches should have some weight to them. If their skin is wrinkled, or wrinkles when you give a squeeze, then chances are good that you are holding a fruit past its prime. Once the fruit is past ripeness, the water from the juice begins to evaporate, leaving behind a dry and mealy peach.

Store unwashed peaches at room temperature until ripe. Storing unripe peaches in a paper bag at room temperature for a few days will help ripen them.

When ripe, store in a resealable plastic bag in the refrigerator for up to 1 week. However, it’s best not to buy more peaches than you plan to use right away.

Rinse peaches in cold water just before using.  Peaches are good for both cooking and eating raw, with or without the skin. Remove the peach from the refrigerator 1 hour before eating, as the flavor is better when warm.

Peaches are very versatile and have many uses:

• Chop and add to baked goods such as breads or muffins
• Poach and serve as a simple dessert.
• Add to a skewer of meat and vegetables for grilling.
• Use them in salsas or chutney.
• They are delicious in salads or as a topping for breakfast cereals, pancakes or waffles.

Peaches will turn brown once they are peeled.  To prevent this, toss them lightly in lemon juice if you plan to serve them later.

Peaches can be preserved by canning, freezing, or made into jams or salsas.  Information is available on the Cornell Cooperative Extension of Herkimer County website at their Food Preservation Resources page.

Article released August 24, 2020

What you sprinkle over your greens, as well as the amount can make or break a salad. Here are some ideas that will boost flavor and healthfulness of your salad from the Academy of Nutrition and Dietetics.

Herbs, whether fresh or dried, are a way to add flavor to salads. Many supermarkets offer fresh herbs already packaged or as plants. Both fresh and dried herbs can be sprinkled on top as garnishes or used to make flavorful vinegars or salad dressings. Try experimenting with different combinations, but start out small. It’s also important to know that if a recipe calls for dried herbs, and you want to substitute fresh – one teaspoon of dried is equal to one tablespoon (3 teaspoons) of fresh snipped herbs.

Edible flowers, which include marigolds, violets, roses, nasturtiums, chive blossoms and pansies, can add color and flavor to your salad. Just be sure to use flowers that are labeled as edible, like the ones you can find in the produce section at the grocery store. Other blooms, which are sold at nurseries and florists may be toxic or grown with dangerous pesticides. Kitchen herb gardens also work well as a way to produce both flowers and plants for edible purposes.

Nuts and seeds not only add interesting flavors to foods, but the crunch they provide can be just what a salad needs sometimes. Sprinkle small amounts of nuts and seeds, such as walnuts, pecans, sunflower seeds, pumpkin seeds, or even pine nuts. They will provide unique flavors and textures when used as salad toppings.

Another ingredient that can really make a salad more satisfying are beans. There are so many varieties to experiment with, but more common types used in salads include black beans, chickpeas (also known as garbanzo beans), and edamame. Cooked beans whether they are purchased frozen, dried, or canned are all good options and a convenient way to get a plant-based source of lean protein.

Croutons typically get a bad rap, but if you make your own and use whole grain breads, they can help you meet your daily goal for dietary fiber. Another option is to serve a scoop of cooked whole grains, like quinoa or bulgur, over a mixture of salad greens. It’s a great way to get the best of both food groups at one meal.

A sprinkle of shredded cheese, such as mozzarella or Parmesan, or crumbled feta can add a lot of flavor with just a small amount. Plus, they are good sources of calcium. Eggs provide vitamin D and when hard boiled, make a great topping for salads.

Berries, apples, oranges and pears taste great on their own, but paired with salad greens, the combination of flavors can be extraordinary. Dried fruits, like cherries, cranberries, apricots or raisins can also liven up a salad and may be more convenient to use at certain times of the year. Plus, their flavor has been concentrated, so a smaller amount of dried fruit will provide the same intense flavor as its fresh, whole form.

Article released August 8, 2020.

Watermelon is an American summertime favorite that provides a refreshing way to help us reach the MyPlate recommendation of 1-2 cups from the fruit group each day according to the University of Nebraska – Lincoln Extension.  One cup of watermelon is equal to 1 small slice (1 inch thick) or 1 cup diced.  Watermelon is naturally low in fat, sodium and has no cholesterol. It provides a source of potassium, vitamin C, Vitamin A and folic acid.  Two cups of watermelon contain only 80 calories.

Picking a watermelon:  A good watermelon should be symmetrical, heavy for its size, and firm. It should have no cuts, dents, bruises, soft spots, or mold.  Also, look for a pale or buttery yellow “belly” where it has touched the ground and a dry stem end near the base of the fruit.  The “belly” spot should not be white or green — if it is, then it means that the watermelon is under-ripe.  Unless you are a very experienced watermelon picker, it is difficult to tell if a watermelon is ripe solely by evaluating the sound you make when thumping on it.

When selecting a cut watermelon, the more red flesh and less white rind you see, the riper the melon is. White seeds usually indicate that the melon was picked too early. Although so-called “seedless” watermelons have far fewer seeds than the seeded varieties, they generally contain at least a few soft and pale seeds.

Storage: Uncut melons can be stored for up to 2 weeks at room temperature in a cool dry place in your kitchen until you cut it. Once cut, store all melon in a tightly closed container since its aroma easily mingles with other foods. Cut slices or chunks of melon should never be left out or held at room temperature for an extended period of time. Use cut melon within 3-4 days.  If selecting a cut melon, be sure that it has been refrigerated during display.

Safety: Bacteria can adhere to the surface of a melon and be passed to the flesh when the fruit is cut or handled. Before slicing up your watermelon, be sure to wash your hands and wash and scrub the melon under cold running water. You may need to use a clean brush to help scrub off excess dirt.

Watermelon rind is edible and can even be delicious. There are a variety of recipes available for items made with watermelon rind. Try using it in everything from slaw to chutney to pickles.

Create a delicious cool treat for summer meals and snacks:

• Thread cubes of watermelon onto skewers along with other fruits to make colorful kabobs.
• Seeded watermelon can be mixed with a little lemonade in a blender for a refreshing drink.
• Blend cubes of seeded watermelon and freeze in freezer pop reusable containers (or put in paper cups with a wooden stick) to make watermelon pops.

Check the National Watermelon Promotion Board website for more tips, recipes, and fun facts.

Article released August 1, 2020.