Food Safety

Pantry Pests
REFRIGERATED FOODS: When to Save and When To Throw Out
Eating and Keeping Food Safe During Summer and Winter Storm Emergencies
USDA CONSUMER ALERT: Keeping Food Safe During An Emergency Preservation
Food Preservation

Food Service Managers Certification & Re-certification
Grilling Food Safely
Keeping Food Safe in an Emergency
Complete Guide to Home Canning
7 Safety Steps to Succussful Community Meals

Turkey Preparation Tips

Food Safety

Canning, freezing and drying have long been used as safe methods for food preservation. Using correct techniques ensures the quality and safety of the food. Approximately 10 years ago, the United States Department of Agriculture (USDA) revised the processing times for home-canned foods using altitude as one of the factors. Those processing times have changed somewhat from earlier recommendations. To ensure safety, use only sources of information published after 1988. Below are recommended times for areas of the country with an altitude of 1,000 feet or below.

CANNING TIME REFERENCE FOR STEAM PRESSURE CANNER
Tulsa Area (Less than 1,000 feet Altitude)

CANNING TIME REFERENCE FOR BOILING WATER-BATH CANNER

For more information please contact the Extension Service at 918.746.3709.

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