Lancaster Farming, Saturday, August 6.1977—113
That is one reason why they are so Otherwise, you could be beaded for
Wm m.- nf tnnA nMI Remember: Avoid the “Trouble Zone”;
liflJjI ifl Jjp S U fIVP SrSJT-tSS Ketp w
Lltuiies nave fever, Stomach cramps, diarrhea and foods hot md cold foods cold
, vomiting. Remember the last you were IT‘S ZUCCHINI SEASON!
_ T „ sick for a day or so? You may not have had Are you stumped about what to do with
k the flu -it could have been food poisionmg. the zucchini that is showing up everywhere
EJ. • Careful K-miWng of food can help you at this time of year? Fresh zucchini are
‘ limit the growth of bacteria which can delicious as wedges in a fresh garden salad
By Doris Thomas cause food-bome illness. Otherwise, you or as spears on a fresh vegetable tray.
v l*!M| ' 1 could be headed for big trouble. The They can also be stir-fried, stuffed, baked,
Lancaster Home Economist “Trouble Zone” for food safety ranges broiled, or steamed.
|r* from 40 degrees to 140 degrees F, Germs
ICHRy*,and bacteria multiply rapidly in this Canning is another alternative if you
'WOOZW& «'■/ -3 -■ temperature range, making your food have too many to use at once. The Hot
unsafe to eat. Pads method is recommended. Wash them
Pay close attention to two important and trim the ends, but donit pare. Cut into
HOW HOT IS HOT? stages of safe food handling: storage and P ieces of . a mufor ? l s “ e ‘ %“ch dices or
HOW COLD IS COLD? the use of a high-powered microscope. You coo king. Perishable items should be kept ger P su ® h as ? H
Bacteria and germs which cause food- caimot always smell or taste them, either. below 40 degrees F. during storage and pi ®?®?PadS
borne illness can be very deceiving. They In fact, there is no sure way of knowing above 140 degrees during the cooking * ater 40 nunutes. Pack the
are so small you cannot see them without these bacteria and germs are present. pro cess -to detour the “Trouble Zone.” SoSralSit'Md t»fi°wateftearing
one inch head s P ace - Remove’the air
t ? 4 "fffbubbles with a thin spatula, and readjust
H®-^^**^**"**" 8 ** 4 store them the head space> Wipe 4116 top of 4416
fnJciL Penshable items, lest them jar with a wet paper towel, add the lids and
311(1 see ‘ tighten the screw bands. Place the jars in a
It makes no difference whether you pressure canner so they don’t touch the
choose to dry, broil, or bake those delicious sides of the canner or each other. Process
steaks. The important thing to remember at 10 pounds of pressure, 40 minutes for
is to avoid the “Trouble Zone.” Be sure to quarts; 30 minutes for pints. Always cool
cook your meat products to an internal the canner for 40-45 minutes before
temperature of at least 140 degrees F. opening the vent. Wait two more minutes,
That does not sound difficult. After all, 4hen remove 4116 Ud '
when you bake at 350 degrees F., doesn’t „ ~ .. ~ , ,
the meat reach 350 degrees? No.! It’s Zucchini is available nearly year-round,
'impossible to tell what the internal tem- but its most plentiful mid cheaper
nerature of meat and noiiltrv is in=t fiv during the summer and fall months. Keep
peraiure or meat ana poultry is just by re fria er ated and alwavs trv to use within
looking, touching, or tasting. The only way 11 retngeratea ana mways 10 uw wiuim
to find out the accurate temperature is to several days. Zucchini is a great source ot
insert a meat thermometer into the center you peel it. Most
of tf)6 meat and take a reading At 140 tli6 vitamin Ais stored in tne skin, so be
. degrees - generally :onsidere?ls rare - sure to eat it too. For those of you who are
meat should be free of germs and bacteria. calorie counters - you re in luck. One cup
If you like your meat medium to well done, ° 4 s^ced zucchini has only 22 calones.
cook it to an internal temperature of 160- T , , ~ , ~ .
180 degrees F H you are lookm g for rea P e ldeas to 1186
6 ’ now, call or write the Lancaster County
If you don’t own a couple of ther- Extension office at 394-6851. We have put
mometers, they should be the most im- together a recipe sheet with nine different
portant item on your shopping list. And tast-tempters on it. We’ll gladly send you a
don't just buy them - use them, frequently. copy free of charge.
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