COOP - Extension FAQs

I have a recipe for chili sauce that has tomatoes, onion, sugar, and spices. After it has cooked down, I just put it in hot jars and put the canning lids on. Is that okay, or do I need to process in a boiling water bath?

jana.darrington@usu.edu (Jana Darrington) — Fri, 05 Sep 2008 00:00:00 MST

Will you please send me your chili sauce recipe in full? I need to compare it to the tested recipes we have here in our office. Does your recipe use vinegar or lemon juice as added acid?

If yes: you do need to water-bath it. One recipe for Chili Sauce in the Ball Complete Book of Home Preserving sais to process for 15 minutes (adjust for Utah County Altitude by adding 10 minutes for a total of 25 minutes).

If no: If it does not have added acid (vinegar or lemon juice), then it would need to be pressure-canned to ensure a safe product. I don't have a recommended time on that until I can look at the recipe a little more closely.

The purpose of processing a product is to ensure that it has reached a safe internal temperature, which kills any lingering micro-organisms. Tomatoes are right on the border of low-high acid levels - some are more acidic and some are less. This is why almost every tomato canning recipe (unless it's pressure-canned) calls for added acid (lemon juice, vinegar, or citric acid). The added acid allows us to use the water-bath canning method, rather than having to pressure-can it.

What happens if you make and use a product that had weevils? Will you get sick?

briann@ext.usu.edu (Brian Nummer) — Mon, 04 Aug 2008 00:00:00 MST

Insects in grains are a quality issue. For the most part they are not toxic and do not cause foodborne illness. Grains are often graded for quality based on insect parts present among the kernals.

Are there any crops I can plant now (mid-July) in my garden as my early vegetables finish? My sugar snap peas, onions, beets, spinach, etc. have all left empty space in the garden I'd like to put to use. What are the best choices for fall harvest in the Salt Lake Valley?

maggies@ext.usu.edu (Maggie Shao) — Wed, 30 Jul 2008 00:00:00 MST

There are many things planted now that can be harvested before the snow flies. The cool season vegetables usually won't germinate now, it's too hot, but some warm season vegetables would work. Herbs such as basil usually will be ready as well as certain beans such as Strike bush beans (45). Bush pickle cucumbers (45) also would work. I will send you the link to USU publication, with many vegetables varieties and one thing to look for is the number is parenthesis after the variety which indicates days to harvest.

Home Vegetable Garden Variety Recommendations for Utah
http://extension.usu.edu/files/publications/publication/HG_313.pdf

For more information on growing fruits and vegetables go to our Salt Lake County Extension website under horticulture

http://extension.usu.edu/saltlake/htm/horticulture/fruit-and-vegetable-info

There is a listing of fact sheets on about 60 vegetables that will give you specific information on growing conditions.

Good Gardening!

Do you have any suggestions as to where to buy or how to make a truly sturdy tomato cage? The "standard" metal ones I have bought at garden centers have always tipped over when the plant has gotten big.

Thu, 22 May 2008 00:00:00 MST

You can pound metal fence posts in at both ends of your tomato row and run bailing twine, or some other sturdy material, from one fence post to the other, looping it around a wire on each tomato cage, then on to the next cage as you go. When you get to the bottom of the row go back up the other side, doing the same thing. With it's tied on both sides of the cages it will keep the row of tomato cages from falling over like a blown-down fance.

Another possibility is to pound in stakes at each tomato cage and tie the cages to the stakes.

I made some very tall and sturdy cages out of concrete reinforcing wire (4" squares). I still pound in stakes at the top and bottom of the row and tie the tomato cages to the posts though.

Can I grow strawberries in pots? Will they survive winter in pots? Will they produce if they only get afternoon sun? Where can I learn more on this topic?

blackb@ext.usu.edu (Brent Black) — Fri, 09 May 2008 00:00:00 MST

Strawberries do very well in pots, as the root volume required is relatively small. You do need to remember that maintaining plants with a small root volume require more frequent watering. At peak production, strawberry plants can transpire a relatively large amount of water, so they may need to be watered daily, if not more often.

Optimum growing temperatures for strawberries are between 70 and 85F. So for warmer parts of Utah, some afternoon shade in the summer is beneficial. Keeping the roots cool in the summer with light colored pots will also help. Too much shade will result in vegetative plants that don't produce much fruit, or produce fruit that is sour.

Winter survival will depend on how cold it gets, and how much you protect them. Buried under snow, or even under straw or sawdust mulch will help keep the roots and crowns from being damaged. Since they are in pots, you can also consider moving them to a shed or unheated garage where they will also receive some protection.

Box Elder bugs have emerged already and are breeding. They get into the house and crawl all over the west facing exterior house wallsand are all over the vegetable garden beds. How do I erradicate them?

erin@biology.usu.edu (Erin Hodgson) — Mon, 14 Apr 2008 00:00:00 MST

Boxelder Bug Management.

Please read over our fact sheet for more information . In general, they are very difficult (if not impossible) to eradicate. Boxelder bugs are considered nuisance pests, but sometimes they can damage fruit. Mostly they accidentally move into homes for warmth during the winter and that’s when they really become a bother.

Can you please tell me how much more efficient it is to cook with a crock-pot rather than using an oven?

nedrac@ext.usu.edu (Nedra Christensen) — Thu, 10 Jan 2008 00:00:00 MST

You would assume it is more efficient. The crock pot web site, if you google it, came up with the following example. Hope this helps.

Some ovens run at 120volts, some 220, 240 etc... Lets say we're using a stove with 220volts X 10amps = 2200watts in an hour. The oven's heating element is controlled by the temperature of the oven (which you set), so it's turned on and off to maintain a desired temperature. The heat is kept in the oven by the insulation. So during one hour, the heating element is turned on and off a few times. Depending on your oven and the temperature, the heating element may only be used for a fraction of an hour, say 10 or 15 minutes. So, really, your energy consumption is only 1/4 X 2200 = 550 watts (maybe more, maybe less).

Crock pots run at 120volts with low amps. If we cook with a crock pot that runs at 120v X 1.5amps = 180 watts (This is about medium heat). If we let the crock pot cook for 8 hours, you get 180 X 8 = 1440.

So you see, crock pot cooking could actually use twice as much energy as using ovens! Of course, keep in mind that different pots, with different sizes, amps etc... will have different results. If you had a small crock pot, you'd be using less energy.

can sour cream be frozen?

briann@ext.usu.edu (Brian Nummer) — Thu, 20 Dec 2007 00:00:00 MST

Sour cream does not freeze well because of its texture. It will separate after thawing. You can stir it back together, but it will not be like the original. After thawing, use it as an ingredient in foods. If sour cream is a main ingredient in casseroles (for example), then they too might separate after thawing. Small amounts in recipes does freeze well.

Can you substitute cooking oil for shortening/lard in a cake recipe in equal parts?

nedrac@ext.usu.edu (Nedra Christensen) — Thu, 06 Dec 2007 00:00:00 MST

The substitution for a cake would be in equal parts. You may want to cut back on fat and replace half with oil and half with applesauce. The moisture of the cake will be equivalent.
There are times when you can't replace shortening/butter in a recipe ---- pie crust.

Can I get my pressure cooker tested? When and where? Thanks for a great service! jh

briann@ext.usu.edu (Brian Nummer) — Tue, 30 Oct 2007 00:00:00 MST

Most of Cooperative Extension offices throughout the state will test pressure canner gauges. Check your local county office. If by any chance they cannot, we can request a neighboring county help out. Look for the phone number of your county office on http://extension.usu.edu or in your phone book.

Does it help to aerate in the spring and fall? Also if there is a lot of dead grass and thatch build up would it be beneficial to power rake in the spring?

kelly.kopp@usu.edu (Kelly Kopp) — Fri, 19 Oct 2007 00:00:00 MST

Aerating in the spring and/or fall can be very beneficial in compacted areas
or areas with excessive amounts of thatch. Aerating enhances the movement
of air and water though the soil and improves conditions for plant roots.

As for your thatch question, how much thatch is there? As much as 0.5
inches is fine. If you are working with a home lawn, I would not recommend
power raking except in cases of EXTREME thatch buildup (i.e. 2 inches or
more). Power raking is actually quite stressful for the grass since large
amounts of healthy roots are also pulled up. If you feel that some action
is necessary, I would recommend aerating in spring and fall with a core
aerator as a start.

Sometimes when I can something, the liquid level in the jars is much too low. What am I doing wrong?

briann@ext.usu.edu (Brian Nummer) — Wed, 03 Oct 2007 00:00:00 MST

When canning foods using a raw pack, air remains in the food tissues. This is especially true for tomatoes and fruits. Fruits in sugar brine sometimes float because of the density differences of high sugar brine versus low sugar fruit. So, to start, the food often floats on top of the brine. Then, during the boiling water canning process, the air is being driven out of the jar by heat. The floating food may cause a channel for liquid to be driven out of the jar along with the air. This causes food particles in the canning water and sometimes food particles on the jar rims. Lastly, it will cause the brine level to drop. I have seen the amount be up to 2 inches.

So, is the food safe? Yes, providing the seal is firm. If food particles lodged on the sealing compound in a manner to compromise the seal, then it is not safe. Otherwise, it will be safe. How can you tell if the seal is compromised? Remove the rings after processing. Lift the jar by grasping the lid edge. If the lid remains on, there is enough vacuum created to form a seal. If the lid pops off, a poor seal was formed and the food should be reprocessed immediately.

Is canned food uncovered by brine any good? If food remains above the brine level, then that portion of food may lose quality quicker during storage than submerged foods. Try and use these jars first.

Can I reprocess? Yes, providing you do it immediately or store the food in the refrigerator until you reprocess. Open all jars and clean the rims. Add fresh brine or sacrifice one jar to top off the others. Use new lids. Reprocess for the full amount of time. Since the first processing drove out the air in the food, you should not have the same problems the second time around.

How can I avoid this in the future? Hot pack or heat the food to help drive off air before canning. For fruit in sugar syrups, sometimes leaving them in the refrigerator in the sugar brine overnight will help equalize the sugar levels and minimize floating.

I know that I should add lemon juice to bottled tomatoes and tomato juice, but my husband hates sour stuff. Is there an alternative that isn't sour? Is there a recipe for 'V8' that is more palatable?

briann@ext.usu.edu (Brian Nummer) — Mon, 01 Oct 2007 00:00:00 MST

The sourness can be offset using a little sugar. If you do not the flavor of vinegar, lemon juice can be substituted in equal amounts. However, the reverse is not true --vinegar cannot be substituted for lemon juice when lemon juice is indicated in the recipe.

Here is plain tomato juice: http://www.uga.edu/nchfp/how/can_03/tomato_juice.html. You can tinker with additions ---after--- you open it.

Here is the tomato vegetable juice blend: http://www.uga.edu/nchfp/how/can_03/tomato_veg_juice.html. Note the recipes says, "Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes." This allows you flexibility to add the vegetables you like.

Without knowing the reasons you feel that the tomato-vegetable juice is not palatable, I cannot offer suggestions to help make it better. If its sour, add a little sugar. If one or more vegetables are disagreeable, use others as mentioned above. You may be consuming it beyond its shelf life. Most tomato products are good for one year and start to lose quality over the next year. After two years they will definitely taste off. If you are drinking it for health reasons and don’t like the flavor at all, there is little I can do to help.

Can I freeze pears as a way to store them. I freeze my peaches in wedges and use them for smoothies. Can I do the same for pears?

briann@ext.usu.edu (Brian Nummer) — Mon, 01 Oct 2007 00:00:00 MST

Yes, you can freeze any fruit. Here is a link to directions for freezing many foods, including pears. http://www.uga.edu/nchfp/how/freeze.html. Here's a direct link to freezing pears instructions: http://www.uga.edu/nchfp/how/freeze/pear.html. Using ascorbic acid as recommended helps keep the pears from turning brown. Adding a crumpled piece of paper while freezing helps submerge the pears in syrup. Pears exposed may deteriorate quicker in the freezer.

Can you use canned food such as soups and vegetables past their use by date and if so how far past can you use them. How long does home canned fruits keep their nutional value?

soldroyd@usu.edu (Sarah Oldroyd) — Wed, 26 Sep 2007 00:00:00 MST

Shelf life dates are created for two reasons (a) safety and (b) quality. As long as the cans are sealed and have not been subjected to high heat or freezing, they will remain commercially sterile and safe. Quality is a different story. The quality shelf life is set by the manufacturer. It is usually the date when the food no longer tastes as good as the original. After the shelf life date certain foods will still retain quality and others will not. You will have to sample some to find out. After opening visually check the food and smell the contents. If anything looks out of the ordinary, discard it. I opened a five year old can of mushrooms packed in water and they smelled awful. It was a chemical degradation of the mushroom. Similarly, I opened a six year old can of pears in lite brine. They were exceptional. Most canned foods will retain all of their nutritional value (calories, protein, minerals), except vitamins. Most likely all of the vitamins degraded and will not offer nutritional benefit. Cooperative Extension recommends that you store canned goods for less than five years.

All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?

briann@ext.usu.edu (Brian Nummer) — Fri, 07 Sep 2007 00:00:00 MST

First and foremost, canning low acid foods like beans MUST be done in a pressure canner. A safe pressure canning process is required to destroy the organisms and spores that cause botulism. Old recipes exist on the internet where people were instructed to boil vegetables for many hours, but that still does NOT kill botulism spores.

Next, to ensure safety, Extension only recommends research-based, safe, canning processes. These can be found on the USU Extension website and http://www.homefoodpreservation.com.

There are a few recipes for pickling beans. When pickling, acid is added to a level that prevents growth of the botulism organism. With enough acid present, a boiling water canner can be used. Here's a recipe for pickled dilled beans:
http://www.uga.edu/nchfp/how/can_06/dilled_beans.html.

Do you have a safe tomato salsa recipe that incorporates green peppers?

briann@ext.usu.edu (Brian Nummer) — Fri, 24 Aug 2007 00:00:00 MST

I have a recipe that I personally researched at the University of Georgia. Unfortunately, they have not yet published it.

Per pint jar: 1 part Roma tomatoes (only Roma were researched) approx 8 oz. by weight (Boil 1 minute, then plunge in cold water to loosen skin. Slip skins off.). Cut into 1/2 inch pieces or smaller.
1 part any combination of onions and peppers (sweet or hot) approx 8 oz. by weight. Dice into 1/4 inch pieces.
Up to 1 tablespoon total of dry spice. We used 1/4 tsp salt and in one batch 1/4 teaspoon cumin.

Heat in a saucepan for 1 minute. Add 1/3 cup lime or lemon juice into a pint jar. Fill with cooked salsa to 1/2 of top. Heat in a boiling water canner for 20 minutes.

Can powdered milk have a problem with mold?

briann@ext.usu.edu (Brian Nummer) — Mon, 20 Aug 2007 12:00:00 MST

Mold requires some moisture to grow. It only needs a little, such as in bread. If the powdered milk is kept dry in a bag or can, mold will not typically grow. If you are referring to home food storage, it is best to store powdered milk in a sealed #10 can using oxygen absorbers.

We are getting a lot of white build up on our dishes from our dishwasher that doesn't decrease with rinse aids. Our water source is well water, and I don't know if this very hard mineral-full water is to blame, but is there a way to remedy this? When we moved into our house last fall we replaced the dishwasher because the old one was full of these deposits, I don't want to have to buy another new dishwasher, any suggestions of cleaning and maintaining this one?

malbertson@usu.edu (Marilyn Albertson) — Wed, 01 Aug 2007 12:00:00 MST

You might try running your dishwasher through a cycle with a cup of vinegar on the top rack of the dishwasher in the middle. Run it through a complete cycle to clean the dishwasher. Some other ideas to consider from Whirlpool

Appliances:

Spotting and filming on dishes

Is your water hard or is there a high mineral content in your water?

Conditioning the final rinse water with a liquid rinse aid helps eliminate spotting and filming. Keep the rinse aid dispenser filled.

Is the water temperature too low?

For best dishwashing results, water should be 120°F (49°C) as it enters the dishwasher. Refer to the "Dishwasher Efficiency Tips" section in your Use & Care Guide.

Did you use the correct amount of effective detergent?

Use recommended dishwasher detergents only. Refer to the "Detergent Dispenser" section in your Use & Care Guide. Never use less than 1 tb (15 g) per load. Detergent must be fresh to be effective. Store detergent in a cool, dry area. Heavy soil and/or hard water generally require extra detergent.

Is the home water pressure high enough for proper dishwasher filling?

Home water pressure should be 20 to 120 psi (138 to 828 kPa) for proper dishwasher fill. A booster pump on the water supply can be added if pressure is too low.

NOTE: To remove spots and film from dishes, try a white vinegar rinse. This procedure is intended for occasional use only. Vinegar is an acid and using it too often could damage your dishwasher. Back to top 1. Wash and rinse dishes. Use an air-dry or an energy-saving dry option.

Remove all silverware or metal items.

2. Put 2 cups (500 mL) white vinegar in a glass or dishwasher-safe measuring cup on the bottom rack.

3. Run the dishwasher through a complete washing cycle using an air-dry or an energy-saving dry option. Do not use detergent. Vinegar will mix with the wash water.

Silica film or etching (silica film is a milky, rainbow-coloured deposit; etching is a cloudy film) Sometimes there is a water/chemical reaction with certain types of glassware. This is usually caused by some combination of soft or softened water, alkaline washing solutions, insufficient rinsing, overloading the dishwasher, and the heat of drying. It might not be possible to prevent the problem, except by hand washing.

To slow this process, use a minimum amount of detergent but not less than 1 tb (15 g) per load. Use a liquid rinse aid and underload the dishwasher to allow thorough rinsing. Silica film and etching are permanent and cannot be removed. Do not use heated drying.

Can GF-120 be used by home gardeners to control Cherry fruit fly? How should it be applied?

shawno@ext.usu.edu (Shawn Olsen) — Tue, 12 Jun 2007 12:00:00 MST

There is a product GF-120 that is listed in our Home Orchard Pest Management Guide. It is a spinosad bait type of product. The PNW Insect Management Handbook suggests applying this product every 7 days at a rate of 1 gal. per acre with a D2 nozzle (without a core). This would be about the same as 7.7t sp per gal. The reentry interval is 4 hours. The pre-harvest interval is zero days.