With the Douglas County Fair going on this week, could you give me an idea of how many calories are in some of the common fair foods?

Many of the popular fair foods that are sold through the vendors are extremely high in calories. However, let’s remember that the fair happens only once a year (unless you go from one fair to another); therefore, I’m not nearly as concerned about the food that is eaten once a year. It’s much more important to think about what is consumed daily or weekly throughout the year. Also, if you are craving some of those fair foods that you just have to have once a year, consider sharing them with several friends – you don’t really have to eat it all by yourself.

So, with that said, here’s the calorie count of some common fair treats:

• Onion rings (3 rings) 309 calories
• Corn Dog (6 ounces) 375 calories
• Funnel cake (8.3 ounces) 760 calories
• Cheesecake on a stick (6 ounces) – 655 calories
• Cotton candy (1.5 ounces) 171 calories
• Fried Twinkie (2 ounces) 420 calories
• Curly fries (7 ounces) 620 calories
• Snow cone with 3 ounces syrup 270 calories
• Fried Snickers (5 ounces) 444 calories
• Kettle corn (7 cups) 490 calories
• Smoked turkey leg (1 pound, 3.3 ounces) 1,136 calories
• Cheeseburger (6 ounces) 551 calories
• Nachos with cheese (9-inch plate) 861 calories
• Cheese fries (9.9 ounces) 644 calories

This list includes just a few of the many foods found at fairs. For the turkey leg alone, it would take almost 5 1/2 hours to walk off the calories. So get those walking shoes on and enjoy viewing all of the fair – from one end of the fairgrounds to the other (several times).

As a side note, I just want to remind everyone to wash their hands with soap and water after being around animals of any kind. This is especially important before handling or eating food. Potentially harmful bacteria can survive on many surfaces such as fences, gates and walls for long periods of time. So even if you didn’t handle animals, it is a good practice to always wash your hands before eating. When soap and water are not available, instant hand sanitizers can be used. Even if they are more effective when all visible dirt is removed first, it’s better than nothing. See you at the fair!

Q: Are grape tomatoes the same as cherry tomatoes?

A: Grape tomatoes are a hybrid of cherry, teardrop and roma tomatoes. They are a thick-skinned, sweet tomato with low water content. They grow in clusters on tomato plants, much like grape clusters.

Grape tomatoes were introduced in the U.S. in 1997. The grape tomato has quickly grown in popularity. In 2001, grape tomato production grew by 142 percent.

Consumers tend to select grape tomatoes before cherry tomatoes because they are easier to eat and transport. Their thick skin protects them from damage. An added bonus is they don’t “squirt” as much when bitten into like cherry tomatoes do.

Store all tomatoes at room temperature away from light for best tomato flavor. Refrigeration reduces the flavor. Tomatoes are low in calories and sodium but are good sources of antioxidants and potassium. A serving size for tomatoes is 1â2 cup.

Q: A friend told me that I could damage my smooth cooktop if I use it for canning. Is that true?

A: The best advice is to follow manufacturer’s recommendations. Here’s why:

• Different styles of cooktops differ in ways that influence suitability for canning. Some manufactures say do not can on them; others say it is OK depending on canner diameter size versus burner size.
• Excessive heat during canning can damage the cooktop due to excess heat reflecting back down on the burner. Damage can vary from cooktop discoloration, burner damage, cooktop cracking or fusion of metal to the glass top.
• Heavy filled canners not handled carefully can scratch the cooktop if the canner is slid or pulled across the surface. This could lead to cracking.
• Many cooktops have automatic cut-offs on the burners when heat gets excessive. If this happens, the heat is shut off during processing. The food will be underprocessed which could lead to foodborne illness. Also, if the pressure drops suddenly, liquid and possibly food can siphon out of the jar.
• Many water bath canners do not have flat bottoms. When used on a flat cooktop, it can be difficult to maintain a full boil during processing. Use a flat bottomed stockpot with a bottom rack to hold the jars. The water should surround the jars at least 1 inch for safe processing.

The bottom line, contact the cooktop manufacturer or read the manual before deciding to can food.

Q: Can I add bacon to green beans before canning them?

A: This is an example of creating your own recipe to can. This is a dangerous practice. While bacon and green beans are both low-acid foods, there are no processing recommendations for canning bacon. Therefore, can the beans by themselves. Then when ready to eat the beans, add the bacon just before serving.

Q: What causes home canned green beans to have cloudy liquid?

A: There are several reasons this is happening. First, the beans may be too mature which makes them too starchy. This starch settles out of the food during canning. Second, minerals in hard water can give a cloudy appearance. Third, using table salt instead of canning salt. Table salt contains anti-caking agents that can cause cloudiness. With any of these three causes, it is a quality issue. Finally, it could be spoilage due to improper heat processing. Do not consume them in this case.