UCCE San Bernardino/Riverside Master Food Preserver Program

SAVE THE DATE! Too many tomatoes? Learn to can salsa with the Master Food Preservers demonstration at the Root 66 Community Garden on 8/24!

Please be careful when canning and use research based recipes that have been tested for safety. It could be your friends & family fighting for their lives like the people in Fresno are.

2 California sisters in ICU with botulism amid outbreak traced to home-canned nopales A family gathering led to 10 hospitalizations due to botulism, a rare illness that can arise from improperly processed or stored canned foods.

This month we promoted our Master Food Preserver class of 2024. This group completed classroom work as well as hands-on lab training achieve their certification. Congratulations 🎉 🎊

Summer gardens are just getting started. Be prepared to extend your harvest. Join us on Saturday, June 1, 2024 at the Fontana Library at Noon and learn about preserving tomatoes.

Fontana Library Fontana Library 8437 Sierra Ave.

Yesterday our Master Food Preserver Trainees learned how to make and process Jams & Jellies in their hands-on lab. They also were taught how to make Paneer Cheese. These Trainees are the first in our program to learn how to make fresh cheese.

Thank you to everyone that attended our Cheese Making 101 demonstration this morning!

Interested in learning how to make cheese at home? Join us for a demonstration this morning at 10:30am at the Highland Library

Interested in learning how to make cheese at home? Join us for a demonstration Tomorrow at 10:30am at the Highland Library

Join us tomorrow at 10:30am to learn how to make cheese at home.

Interested in learning how to make cheese at home? Join us this Saturday at 10:30am at the Highland Library for a demonstration of how easy it is to make ricotta & paneer in your home kitchen.

Interested in learning how to make cheese at home? Join us for a demonstration this Saturday at 10:30am at the Highland Library

Interested in learning how to make cheese at home? Join us for a demonstration this Saturday at 10:30am at the Highland Library.

Join us one week from today to learn about making cheese at home.

Join us this morning at 10am to learn how to preserve citrus.

Join us tomorrow and learn how to preserve citrus.

Learn how to make cheese with us on March 9th

Join us one week from today to learn how to preserve citrus.

Join us to learn how to make cheese at home. The class will be at the Highland Library at 7863 Central, Highland, CA 92346.

Where is your food thermometer? Find it now so you have it available. All poultry, whether whole, pieces or ground needs to reach a minimum of 165°F. This includes the stuffing! https://www.ksre.k-state.edu/foodsafety/topics/holiday.html K-State Research and Extension

Do you know where your thermometer is? Time to find it or buy one to make sure you & your family do not get sick from an undercooked turkey.

Where is your food thermometer? Find it now so you have it available. All poultry, whether whole, pieces or ground needs to reach a minimum of 165°F. This includes the stuffing! https://www.ksre.k-state.edu/foodsafety/topics/holiday.html K-State Research and Extension

Please join us and UCCE San Bernardino County Master Gardner's in learning more about the Oriental Fruit Fly (OFF) in an online Zoom meeting Tuesday, November 21 at 6pm. The Cities of Redlands, Highland, Yucaipa, Loma Linda, & San Bernardino are currently in the quarantine area for this pest.

https://mgsb.ucanr.edu/?calitem=572892&g=61974

You can also visit https://www.cdfa.ca.gov/plant/off/regulation.html to see the quarantine map and host plants for this fruit fly.

CDFA - Plant Health - OFF - Quarantine Boundary Maps CDFA's Exotic Fruit Fly Treatment Information

Another reminder of safe ways to thaw and prepare your turkey.

It's that time of year when it is time to thaw your Thanksgiving turkey. Here are some guidelines to keep you and your family safe this year.

Keep your turkey in the freezer until you are ready to thaw it. Don’t store it in the garage, trunk or on the deck. You don’t know what could get into it and it’s harder to make sure the temperature stays below 40 degrees Fahrenheit.

When ready to thaw, you can use several methods.

Refrigerator: Place the turkey in a large dish on the bottom shelf of your refrigerator. This will prevent the raw turkey juices from ending up all over your fridge and other foods. Allow 24 hours of thaw time for every 4-5 pounds of turkey. Even after thawed, it can stay in the fridge an additional 1-2 days before cooking.

Cold Water: Wrap turkey in large bag, securing the top tightly to not allow water inside. Submerge in cold water, changing the water every 30 minutes until thawed. Allowing 30 minutes of thaw time for every 1 pound of turkey. Cook immediately after thawing.

Remember the DANGER ZONE for foods is between 40-140 degrees Fahrenheit. When perishable food sits out for longer than 2 hours in the danger zone, it is at a greater risk of developing food-borne bacteria, which can make you and your whole family sick on Thanksgiving.Keeping your turkey in the sink not only increases the chances of it staying in the danger zone for too long, but it can also contaminate the whole sink with raw turkey juices.

Use a thermometer and cook your turkey to 165 degrees Fahrenheit. Let it sit for 20 minutes before carving. This not only guarantees a juicier turkey, but also will make the carving easier.

Photo & information courtesy of OSF Healthcare.

Here is a great video on how to properly thaw your Thanksgiving turkey.

How to Thaw a Frozen Turkey Discover more information from NC State Extension on the web at https://extension.ncsu.edu.

Thank You to everyone that joined us today for our All About Broth class. It was a pleasure to see so many faces and share how to make Broth using vegetable scraps and introducing meat & poultry broth/stock to freeze. We hope everyone enjoyed the introduction to pressure canning to make Broth & other low acid foods shelf stable.

Join us TODAY!!! Saturday, November 4th at 11am, at the Highland Library learning all about broth & stock. We will be going over how to make vegetable & meat broths & stocks using vegetable scraps and insight on making delicious meat stocks from your leftover birds or bone-in roasts from the holidays. They will discuss how to safely store in the refrigerator, freezer and introduce you to making it shelf stable using a pressure canner.

This event is FREE! No registration is needed. Seating is limited so arrive early.

**We will have some fantastic Gift's From the Kitchen items for sale. They make a great stocking stuffer for the cook in your life.**

If you have a Pressure Canner and would like to have the gauge tested or have any questions about it, please bring it with you and we will test them immediately after the class has completed

Join us tomorrow, Saturday, November 4th at 11am, at the Highland Library learning all about broth & stock. We will be going over how to make vegetable & meat broths & stocks using vegetable scraps and insight on making delicious meat stocks from your leftover birds or bone-in roasts from the holidays. They will discuss how to safely store in the refrigerator, freezer and introduce you to making it shelf stable using a pressure canner.

This event is FREE! No registration is needed. Seating is limited so arrive early.

**We will have some fantastic Gift's From the Kitchen items for sale. They make a great stocking stuffer for the cook in your life.**

If you have a Pressure Canner and would like to have the gauge tested or have any questions about it, please bring it with you and we will test them immediately after the class has completed

Join Master Food Preservers this Saturday, November 4th at 11am at the Highland Library learning all about broth & stock. We will be going over how to make vegetable & meat broths & stocks using vegetable scraps and insight on making delicious meat stocks from your leftover birds or bone-in roasts from the holidays. They will discuss how to safely store in the refrigerator, freezer and introduce you to making it shelf stable using a pressure canner.

This event is FREE! Seating is limited so arrive early.

**We will have some fantastic Gift's From the Kitchen items for sale. They make a great stocking stuffer for the cook in your life. **

If you have a Pressure Canner and would like to have the gauge tested or have any questions about it, please bring it with you and we will test them immediately after the class has completed