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Small Details in Food Storage Make a Big Difference


| 1/27/2013 9:39:25 AM


Canned Peas

Okay, folks, I don’t know about you, but I’m ready for summer already! Slogging around in a 20-inch snowfall (in one day!) is a bit much. Unfortunately, since it’s not even February yet, summer’s a long way off — but, hey, attitude is everything, right? 

During these deep-snow times, I am so grateful for our winter stores. Pulling down a jar of home-canned stewed tomatoes to toss into a soup or stew is a stress-reducer. There’s no need to try to navigate out to the market — yay! Ditto with a dish of canned peaches or applesauce; it’s all there, just waiting to be used for breakfast.

One of the best things about having home-preserved food available is its relative safety. I say “relative” because some foods put away for later use are not safe if they’ve been canned and/or stored incorrectly.

Do you enjoy raw garlic, and have you ever tried storing it in vegetable oil? Did you put it in the refrigerator right away and use it up within three weeks? Garlic carries botulinum spores, so it cannot be stored at low temperatures in an anaerobic environment for long periods and still remain safe to consume.



As I noted in my previous blog here, winter “down time” offers a good opportunity to review food safety. It’s a great time to go through the refrigerator and pantry and check for foods that might have overstayed their visit. For instance, any of those home-bottled oils flavored with raw garlic and other seasonings must be culled if they’ve been lurking around for more than three weeks. I know, it’s hard to part with something so yummy, but you want to be around for the next canning season, right?



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