Archive for Wednesday, August 14, 1996

FREEZING SPUDS MAY YEILD UNDESIREABLE RESUTLS

August 14, 1996

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Can I freeze potatoes to preserve them?

Raw potatoes or potatoes in combination dishes such as soups and stews do not freeze well. Upon thawing and reheating, they tend to disintegrate, particularly if the potatoes are whole or cut in large cubes. If preparing a combination dish for freezing, omit the potatoes and add them during the thawing/reheating step before serving.

The best potatoes for freezing are those that have been cooked, such as mashed potato patties, baked stuffed potatoes or french fries. Here are some guidelines:

Baked Stuffed Potatoes or Mashed Potato Patties -- Prepare according to your favorite recipe, cool quickly in the refrigerator, then wrap in moisture/vapor-proof packaging. Seal and freeze. The recommended maximum storage time is one month at zero degrees Fahrenheit. To serve, unwrap and French-Fried Potatoes -- Pare and cut the potatoes lengthwise into strips about 1/4-inch thick. Rinse them quickly in cold water and dry well on paper towels.

Oven Method: Arrange the potato strips in a shallow baking pan, brush with turning occasionally. Cool them quickly in the refrigerator.

tender but not brown. Drain and cool them quickly in the refrigerator.

Place the prepared strips in moisture/vapor-proof containers or bags. Seal and freeze. The maximum recommended storage time is two months at zero degrees.

golden brown, turning occasionally. Or, deep-fat fry the frozen potatoes at I've heard that tomatoes are not as acidic as in the past. What do I need to do to can them safely?

To ensure a safe acid level in whole, crushed or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2-teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4-teaspoon citric acid. The acid can be added directly to the jars before filling with tomatoes. Add sugar, as desired, to offset the acid taste.

What is the difference between salt and sodium? And what is the daily recommendation?

Sodium and salt are often interpreted as one and the same, but they are not. Salt contains 40 percent sodium and 60 percent chloride. Sodium occurs naturally in foods in small amounts. Most is added to foods in processing, mainly as salt. An estimated two-thirds of our sodium intake comes from processed foods such as packaged dinners, cheese, canned soups and vegetables, packaged and prepared desserts, processed and cured meats and fast foods. One-third of our sodium intake comes from adding salt during food preparation or at the table.

The National Research Council of the National Academy of Sciences suggests that a "safe and adequate" range of daily sodium intake is between 1,100 and 3,300 milligrams. The Nutritional Facts Label lists a daily value of 2,400 mg per day for sodium (2,400 mg sodium per day is contained in 6 grams of salt.) In household measures, one level teaspoon of salt provides about 2,300 milligrams of sodium. Most people consume more than this amount.

There is no way at the present to tell who might develop high blood pressure from eating too much sodium. However, consuming less salt or sodium is not harmful and can be recommended for the healthy normal adult.

I recently saw a food demonstration on a Topeka TV station. The person demonstrated a bread called ''Fruit Basket Upset." Have you ever heard of it?

No, but I visited with Cindy Falk from the Kansas Wheat Commission and, sure enough, that's who did the demonstration. So, here's the procedure -- sounds yummy and colorful too!

Fruit Basket Upset

Dough:

table.

The National Research Council of the National Academy of Sciences slespoon sugar

1 tablespoon instant nonfat dry milk

ium intake is between 1,100 and 3,300 milligrams. The Nutritional Facts Label lists a daily value of 2,400 mg per day for sodium (2,400 mg sodium per day is contained in 6 grams of salt.) In household measures, one level teaspoon of salt provides about 2,300 milligrams of sodium. Most people consume more than this amount.

There is no way at the present to tell who might develop high blood pressure from eating too much sodium. However, consuming less salt or sodium is not harmful and can be recommended for the healthy normal adult.

I recently saw a food demonstration on a Topeka TV station. The person demonstrated a bread called ''Fruit Basket Upset." Have you ever heard of it?

No, but I visited with Cindy Falk from the Kansas Wheat Commission and, sure enough, that's who did the demonstration. So, here's the procedure -- sounds yummy and colorful too!

Fruit Basket Upset

Dough:

table.

The National Research Council of the National Academy of Sciences sns:

1 cup partially thawed frozen blueberries and

ium intake is between 1,100 and 3,300 milligrams. The Nutritional Facts Label lists a daily value of 2,400 mg per day for sodium (2,400 mg sodium per day is contained in 6 grams of salt.) In household measures, one level teaspoon of salt provides about 2,300 milligrams of sodium. Most people consume more than this amount.

There is no way at the present to tell who might develop high blood pressure from eating too much sodium. However, consuming less salt or sodium is not harmful and can be recommended for the healthy normal adult.

I recently saw a food demonstration on a Topeka TV station. The person demonstrated a bread called ''Fruit Basket Upset." Have you ever heard of it?

No, but I visited with Cindy Falk from the Kansas Wheat Commission and, sure enough, that's who did the demonstration. So, here's the procedure -- sounds yummy and colorful too!

Fruit Basket Upset

Dough:

table.

The National Research Council of the National Academy of Sciences s

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