Food marketing has made shopping for “healthy” foods complicated. Let’s dig in to see what some common “marketing” terms are and what they mean.
Let’s start with the term “natural.” There is no formal definition for what this term means regarding food marketing. However, the U.S. Food and Drug Administration considers “natural” to mean that nothing artificial has been added to the food. Often, consumers see the term “natural” on food products and interpret that to mean the product is healthy or organic. However, the term “natural” does not determine the health or nutritional benefit of the food product. A “natural” food may be healthy, but it may not be. The nutrition facts label with the ingredients list is where the consumer should read and decide whether the food product is nutritionally beneficial.
Photo Credit: UF/IFAS Photo by Cat Wofford
Now, let’s talk about the term “processed.” Processed means that the food has been altered in some way. It could simply be that the food has been washed, cut, and cooked. Take potatoes, for instance. A whole potato that has been washed and baked is considered minimally processed, and a whole potato that has been washed, cut into “fries”, and baked is also minimally processed. Both of these examples can be healthy options. Now, let’s take that further and think about store-bought potato chips. They are heavily processed. To turn whole potatoes into potato chips at a factory a lot more steps must happen than in the previous examples. The steps in the process of taking whole potatoes and turning them into chips take away nutritional benefits, while adding things such as unhealthy oils, salts, and other ingredients.
Another example of processed foods that can be healthy is canned green beans. Green beans are picked, washed, and canned typically all in the same day. The canning process does not usually decrease the nutritional benefits, especially for unsalted and low-sodium options. The point is, some foods that are “processed” are still nutritionally beneficial while others are not. Processed foods like cereal with added sugars, pre-packaged cakes, cookies, and chips are all foods that have unhealthy ingredients added in and those types of processed foods should be limited.
Another term food marketers will use is “unprocessed.” These are foods that are in their most natural state. For example, fresh strawberries are often picked and eaten right in the field, which is as unprocessed as it gets. It is important to incorporate unprocessed foods in the diet like fresh fruits, but it is also okay to consume minimally processed fruits and vegetables such as cooked or canned varieties.
Lastly, we will discuss the term “organic.” Organic does not define the nutritional benefits of a product. Organic means grown without the use of most conventional pesticides. For companies to be permitted to use the term organic on their products their farms are inspected and approved by a governmental inspector who will then determine if the criteria have been met for them to add “organic” on the labels. A product that has the term “100% organic” means the entire product is organic. A product with just the term “organic” on the label means that at least 95% of the ingredients are grown with organic ingredients. The term “made with organic ingredients” means that 70% of the ingredients in the product are certified organic.
Food marketers try to use terms such as these above to get the consumer to pay more for a product or to purchase their product over a competitor’s. It is ultimately up to you, the consumer, to decide what is healthy and nutritionally beneficial for you and what your budget will allow. Don’t be fooled by marketing terms to think that the product you are buying has more nutritional benefits than others just because the product is marketed in such way. To make an informed choice on what is nutritionally healthy, you must read the nutrition facts label and the ingredients list. From there, you can determine what is the best choice for you and your overall health no matter what marketing terms are on the product.
As we relish the flavors of locally grown strawberries, their sweet aroma and vibrant hues evoke the essence of sunshine captured in each bite. Now that we’re past Valentine’s Day, where strawberries often take center stage, let’s dive into the art of preserving these delicate berries, exploring freezing techniques that can be enjoyed long after the season has passed.
Freezing Strawberries: A Symphony of Techniques
Freezing strawberries is a wonderful way to extend the season’s bounty and enjoy the taste of freshness throughout the year. To cater to various preferences, we will explore multiple freezing methods: without sugar, with sugar, and with syrup.
1. Freezing without Sugar:
For those who prefer the pure essence of strawberries without added sweetness, tray freezing is the key. This method allows for the berries to stay loose and can then be easily removed or poured from the container. Here’s a step-by-step guide:
Wash, remove caps, and drain whole berries.
Spread berries in a single layer on a baking sheet or jellyroll pan.
Place the tray flat in the freezer until the berries are frozen solid (typically one to two hours).
Transfer the frozen berries to plastic freezer bags, removing as much air as possible to maintain freshness.
To savor the best taste, consume the berries in a slightly thawed state, with a few ice crystals remaining. The natural expansion of frozen water causes the berry to soften when completely thawed.
2. Freezing with Sugar:
For those who enjoy a hint of sweetness in their frozen strawberries, consider the following method:
Wash, remove caps, and drain berries.
To freeze whole, sliced, or crushed strawberries, add ¾ cup of sugar to 1 quart (approximately 1⅓ pounds) of strawberries.
Stir until most of the sugar dissolves, allowing the mixture to stand for 15 minutes before transferring the berries into containers.
Ensure adequate headspace during packaging to prevent overflow when the berries freeze.
Artificial sweeteners can be used following the manufacturer’s directions, but it’s essential to note that they lack certain benefits of sugar, such as color protection and syrup thickness. Alternatively, add these sweeteners after the berries thaw.
3. Freezing with Syrup:
For those who are looking for pure sweetness. Strawberries packed in syrup are generally best for uncooked dessert use. The types of syrup range from very light to very heavy.
Wash, remove caps, and drain whole berries.
To freeze whole, sliced, or crushed strawberries, place berries into a desired freezer container.
Cover berries with a cold 50 percent syrup. To make the syrup, dissolve 4 cups of sugar in 4 cups of lukewarm water. Chill the syrup before using. For additional syrup recipes for freezing fruits, visit Syrups for Use in Freezing Fruits.
Ensure proper headspace during packaging to prevent overflow when the berries freeze.
Seal and place in the freezer.
Tips for Successful Freezing: A Chorus of Wisdom
The speed of freezing impacts the quality of the berries; the faster they freeze, the ice crystals that develop will be smaller. Set the freezer temperature to 0°F or lower, ideally reaching minus 10°F or lower 24 hours before freezing.
Store packages in contact with freezer surfaces, in the coldest part of the freezer, with enough space for air circulation until the berries are frozen. Once frozen, store packages close together.
Never overload the freezer with unfrozen food. Work in small batches so the food can freeze within 24 hours. An overloaded freezer can slow the freezing rate and affect the quality of the frozen product.
The recommended storage time for strawberries is 8 – 12 months in a freezer held at 0°F. The shorter the time, the better-quality product.
Preserving the exquisite flavors of locally grown strawberries is not just a culinary endeavor; it’s a celebration of seasonal abundance. Whether you prefer them unsweetened, with sugar, or in syrup, the steps outlined ensure optimal flavor and quality. Remember to freeze quickly, maintain freezer temperature, and avoid overloading the freezer for the best results. So, roll up your sleeves, embrace the sweet aroma, and enjoy those strawberries for months to come.
July is National Grilling Month, and there is nothing quite like the aroma of delicious food sizzling on the grill. However, it is important to prioritize safety when it comes to outdoor cooking to avoid any accidents or mishaps. Whether you are a seasoned grill master or a novice, here are six essential grilling safety tips to keep in mind for a worry-free barbecue experience.
Choose the right location. Selecting the appropriate location for grill setup is crucial to ensuring the safety of people and property. Place the grill on a stable, non-flammable surface, such as concrete or bricks, and ensure it is a safe distance away from any flammable objects like trees, fences, or wooden structures, or heat-sensitive objects like vinyl siding. Avoid grilling in enclosed spaces, such as garages or covered patios, as it can lead to carbon monoxide buildup. Carbon monoxide is an odorless, colorless gas that can cause death if inhaled in a large enough quantity. Grilling in open spaces will allow this gas to dissipate to safe levels.
Keep a safe zone. Establish a designated “safety zone” around the grill to prevent accidents and injuries. Create a clear area of at least three feet in all directions, free from children, pets, and any foot traffic. This zone will provide a buffer between the hot grill and any potential hazards, reducing the risk of burns or accidental contact.
Practice proper handling of propane. When using a gas propane grill, it is essential to handle the propane cylinder with care. Always inspect the cylinder for any signs of damage, rust, or leaks before connecting it to the grill. When transporting or storing propane cylinders, ensure they are in an upright position and never place them in hot or enclosed spaces. When connecting or disconnecting the cylinder, make sure all burners are turned off, and never smoke or place any other open flames (such as citronella candles) near the grill.
Always cook meat and poultry to the proper internal cooking temperature to ensure it is safe to eat. The minimum internal cooking temperature of chicken is 165 degrees F. (Source: Tyler Jones, UF/IFAS)
Follow proper food safety practices. Safe food preparation practices are just as important as the grilling process itself. Avoid cross-contamination by using separate cutting boards, utensils, and plates for raw and cooked foods. Keep perishable items refrigerated until they are ready to be cooked, and don’t let them sit out in the heat for too long. In hot summer temperatures, food should not sit out longer than two hours. If the temperature is 90 degrees F or higher, the time limit is one hour. Use a food thermometer to ensure that meats such as poultry are cooked thoroughly and reach the appropriate internal temperature to prevent foodborne illnesses. Contact the Extension office for a list of proper internal cooking temperatures for different food types.
Monitor the grill. Never leave the grill unattended while it is in use. Grilling requires constant attention to avoid accidents and flare-ups. Stay vigilant and keep a close eye on the grill at all times. Keep a fire extinguisher nearby, ideally a Class B or multipurpose one, and know how to use it effectively. In case of a grease fire, never use water to extinguish it, as it can cause the flames to spread. Instead, use baking soda or a fire extinguisher specifically designed for grease fires.
Clean the grill. Maintaining a clean grill is not only essential for food safety but also for preventing flare-ups and extending the life of the grill. After each use, scrub the grates with a grill brush to remove any residue. Additionally, periodically inspect and clean the burner tubes and ports to prevent clogs and ensure proper gas flow.
By following these six grilling safety tips, outdoor cooking can be safe and fun.
Keeping your family’s food safe is critical for our health – that’s why September is designated as Food Safety Education Month.
Foodborne illness can occur when we eat contaminated food. In order to keep our food safe, we must follow safe food handling methods when storing and cooking foods.
Following proper food handling principles helps keep our foods safe from the contaminants that can cause foodborne illness. The Centers for Disease Control (CDC) recommends these 4 steps to protect your family from foodborne illness: Clean, Separate, Cook, and Chill.
Clean:Wash Hands, Utensils, and Surfaces Frequently
Wash your hands and kitchen surfaces before you prepare any food. Always wash your hands for at least 20 seconds, using soap and warm water.
Remember: Germs can survive on surfaces in your kitchen, including on your hands, counters, utensils, and on cutting boards.
Separate:Avoid Cross-contamination
Cross contamination is common in the kitchen. Cross contamination is caused by transferring dangerous bacteria from raw foods to other foods and surfaces.
Remember: Separate any raw meat, along with poultry, seafood, and eggs and use separate, individual cutting boards. Make sure to wash cutting boards with hot soapy water in between uses.
Cook:Make Sure to Cook All Foods to the Right Temperature
Cook food to the proper internal temperature to eliminate germs and bacteria that can cause foodborne illness. Use a calibrated food thermometer to get an accurate temperature reading.
Bacteria can rapidly multiply when food is held at room temperature.
Remember: The Temperature Danger Zone is between 40°F and 140°F. This is the temperature range that best supports the growth of microorganisms like bacteria.
Chill: Properly Refrigerate and Freeze Foods
Keep your refrigerator at 39°F or below and your freezer at or below 0˚F.
Perishable foods, especially frozen meat, should never be thawed on the countertop or in hot water. Leaving meat out on the counter or in the sink while it defrosts allows the meat to reach temperatures higher than 40 degrees, the Danger Zone.
Remember: It is important to refrigerate perishable foods within 2 hours, or within 1 hour if food has been held at 90˚F or higher.
Anyone can get foodborne illness; however, older adults, children younger than 5, pregnant women, and those with a weakened immune system may be more likely to get sick from a foodborne illness.
The holiday season is finally upon us. It’s a time for enjoying family, friends, and food!
You can make healthy habits this holiday season. It’s not only a single meal but rather an entire season of parties, events, gatherings festivities, and unhealthy choices that add up to that holiday weight gain we resolve to lose when January rolls around. As the holiday season begins its rapid approach, take time and consider those eating habits that set your new year off on the wrong foot. Why not make a resolution now to eat healthier this holiday season?
Just a few simple strategies can help make the difference and keep those unwanted pounds away. Here are some suggestions:
Don’t skip meals. Eating healthy on a regular basis will keep you from overindulging at holiday gatherings.
Use smaller plates for meals and gatherings and be mindful of portions
Choose more vegetables and smaller helpings of entrees and desserts
Drink more water and minimize alcoholic drinks and eggnog
Make healthier recipe ingredient substitutions when cooking and baking
Take a mindful approach to keeping your personal health goals in-check. We can all still experience the joy of the holiday season, without making food the focus. Make a resolution to be mindful and eat healthier this holiday season, and your waistline will thank you!
Photo Source: Auburn University IHSA Equestrian Team
Claire Reach is the UF/IFAS 4-H & Family and Consumer Sciences (FCS) Agent in Calhoun County, Florida. For 4-H, she specializes in animal handling, animal safety, and animal sciences. For FCS, she mainly specializes in food safety and healthy living, but has found a new opportunity to work with First Time Homebuyers and the State Housing Initiative Partnership Program (SHIP) in the county.
Claire grew up in Alabama, splitting her time between Birmingham and her family’s farm, L & L Angus Farm, in Auburn. The family farm is Claire’s driving force behind the passion that she has for agriculture, which is a large part of the work she is doing in Extension.
These pictures are of my family on the farm in Auburn, AL. Photo Source: Dave Davis.
Peep some of the cows in the background. Photo Source: Elise Reach.
With a family background in Ag, she decided to study Animal Science-Production Management at Auburn University in Auburn, Alabama. While completing her undergraduate degree, Claire competed for Auburn University’s Intercollegiate Horse Show Association, worked at Auburn University’s College of Veterinary Medicine in a research barn, and continued to work on the family farm. She graduated in May of 2019 with her Bachelor of Science and a minor in Agricultural Business.
Several home cooking/canning classes offered in 2021. Strawberry jam, chicken, pepper jelly, salsa, and mozzarella cheese have been made! Photo Source: Claire Reach UF/IFAS.
The Calhoun County 4-H Horse Club recently started up! (The 2 horses on the right side of the image also belong to me.) Photo Source: Dave Davis.
Shortly after graduation, she moved to Florida to work for Deseret Cattle and Timber as a Heavy Machinery Operator, but soon realized that her passion was Extension. The position in Calhoun County became available and she jumped at the opportunity to apply for it. Having just started in May 2021, Claire has not been with UF/IFAS Extension long, but she cannot wait to see what the future holds for her county. Claire says that she aspires for the Calhoun County FCS Program to be the area’s leading program for adults in practical home practices, whether that be home canning or healthy eating, and healthy living. All the programs that she offers, whether it be 4-H or FCS, follow the same motto: ‘learn by doing’. This drives the experience of each program, allowing participants to fully understand a concept or ask questions when they do not.
These are the “goodest” dogs of all time! Evie (Chocolate Lab), Diesel (Black and White Mutt), and Hank (Bassett Hound-laying down) Peep the chickens, turkeys, cat, and horses in the back ground! Photo Source: Claire Reach UF/IFAS.
This is Chick! For a mare, she’s pretty special. We have a great bond and she trusts me to do just about anything with her (i.e. shoot a gun off of, rope cattle, stand on, lay on, or let little kids ride) Photo Source: Tanner Mayo.
When Claire is not at work, she says there is always more work to be done at home. Living on a functioning livestock operation, she has several animals, including: chickens (about 50 at the moment), 5 guineas, 4 turkeys, 2 cats, 4 dogs, and 3 horses. She hopes to be able to add cattle to the ever-growing “funny farm” soon! It isn’t always about work, though. In her spare time, Claire enjoys spending time with family, riding her horses, long walks with the dogs, dirt road riding, and paddle boarding at the beach!
Clean: Wash Hands, Utensils, and Surfaces Frequently
