Safe handling label on fresh meat and poultry packages
The USDA began requiring a safety label on all fresh or partially cooked meat and poultry in early July. The label urges thorough cooking to destroy bacteria, with temperatures for ground beef and pork patties at 160 F and ground turkey at 170 F. Nutrition notes advise small portions and lean options, highlighting 85–90 percent lean beef and 90 percent lean turkey as meeting fat guidelines.
MENTIONED IN THIS ARTICLE
U.S. Department of Agriculture
USDA
American Turkey Federation
National Pork Producers Association
Cromstorm
Pickling Tips From the AP for Cucumber Canning
Basic guidance for home pickle making covers cucumber selection from reliable pickling varieties to harvest timing. Use soft or properly treated water, tested brine recipes, and bottled vinegar at five percent acidity. Maintain fermentation temperatures near 70 to 75 degrees F and process in a boiling water canner. Store finished jars in a cool dry dark place.
MENTIONED IN THIS ARTICLE
Associated Press
Bake Off and Vegetable Contest Set in Swisher
Swisher American Legion Auxiliary hosts its Annual Bake Off and Biggest Grown Vegetables Contest on August 6. Seven bake categories include cake breads drop cookies yeast breads sweet rolls fruit pies bars and cakes. Entries drop off 9 a.m. to noon at the Swisher American Legion Hall. Ribbons awarded to top three per category. All items auctioned at 2:30 p.m. during Swisher Fun Days. For information call Evelyn Shelton at 857-4370.
MENTIONED IN THIS ARTICLE
Swisher
American Legion Auxiliary
Evelyn Shelton
Also Mentioned on This Page
Judy Fitzgibbons
Tribune Media Services
Chunky Mariner
Lance
Thea
Immer
Discovery
Cedar Rapids
Marion
Iowa City
Linn County
Gazette
MORI
Gazette Market Research Department
Contaiss
Echyune
Catch Gazette
Cityline
Meat Market
Michigan
Deli
Quest Beverage Company
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