1. How much dry ice is required to ship meat via 2-day service? Can gel freezer packs be used to keep meat frozen? The weight of the meat would range from 5 to 20 pounds. Is there a preferred styrofoam container to ship with? Updated: April 20, 2012
2. How might food processing workers contribute to food contamination? Updated: December 15, 2011
3. Are aquaculture products safe? Updated: December 09, 2011
4. How do I freeze blueberries? Updated: October 31, 2011
5. What are the best storage conditions for apples and should they be scrubbed before storage? Updated: October 10, 2011
6. Are the fruit of Staghorn Sumac (Rhus typhina) edible or are they only for wildlife? Updated: October 02, 2011
7. What is the best way to store water for an emergency? Updated: September 07, 2011
8. After digging parsnips, how should they be stored? Updated: August 31, 2011
9. Why should vegetables be blanched before freezing? Updated: August 29, 2011
10. Is it safe to can "low acid" tomatoes? Updated: August 29, 2011
11. Is it safe to can food without salt? I always thought it added in the food preservation process. Updated: August 29, 2011
12. In home canning, what is meant by the term blanching? Updated: August 29, 2011
13. What is the temperature for hot holding equipment? Updated: August 29, 2011
14. Why should blossoms be removed from cucumbers before pickling? Updated: August 29, 2011
15. Why isn't it necessary to pressure can pickles? Updated: August 29, 2011
16. Is it possible to can home developed recipes like soups and stews? Updated: August 29, 2011
17. Why is liquid sometimes lost from jars during processing? Updated: August 29, 2011
18. Is it safe to reuse canning lids? Updated: August 29, 2011
19. What causes a lid that sealed to bulge or to come unsealed during storage? Updated: August 29, 2011
20. Do you have any guidelines for storing foods in the refrigerator? Updated: August 29, 2011
21. Where can I get information on the dietary guidelines? Updated: August 29, 2011
22. Where can I go to find information about the nutritional content of different foods? Updated: August 29, 2011
23. Can fresh eggs be stored at room temperature? Updated: August 29, 2011
24. How do you pasteurize dried vegetables? Updated: August 29, 2011
25. All my recipes for canning fruit call for a heavy, medium or light syrup pack. I want to use a "very light" syrup. Can you give me directions? Updated: August 29, 2011
26. How can I tell when jelly made without added pectin is done? Updated: August 29, 2011
27. How many hours will food stay cool in a closed refrigerator without power? Updated: August 29, 2011
28. What are the different types of food thermometers and how do I know which one to use? Updated: August 29, 2011
29. Can I freeze raw tomatoes? Updated: August 29, 2011
30. How can I get information on food allergies? Updated: August 27, 2011

Didn't find what you were looking for? Try asking one of our Experts.