Q. Do you have any publications on how long I should store food?

A, We have two publications in our Extension office regarding food storage. They are “Cupboard Approximate Storage Times” and “Refrigerator/Freezer Approximate Storage Times.” If you are interested in downloading them instead of picking them up, go to our Web site at www.douglas.ksu.edu. Also, there is another Web site titled Stilltasty.com that can help. This site is a one-stop resource that pulls information from the USDA, FDA and the CDC. It also uses information from universities and nonprofit organizations that study food storage. Some specific storage recommendations are directly from the manufacturer.

The site divides foods into 12 categories, and foods are listed alphabetically.

Foods are either cooked or raw, in unopened or opened packages, and either made commercially or homemade.

There is also a frequently asked question section that could help answer your questions. The goal is to help consumers save money, eat better and help the environment. The Web site can be found at www.stilltasty.com.

Q: Do you have a recipe for fried green tomatoes?

A: Oh, yes. Fried green tomatoes are a Southern tradition made famous by the movie of the same name. Here’s one of many recipes out there:

4 green tomatoes, cut in 1/4-inch slices

1 cup flour

1 egg beaten with 1 cup of skim milk

1 cup yellow cornmeal

1 teaspoon each salt and black pepper

Canola oil for frying

Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper, add salt and pepper, and mix well.

Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently. Place on a tray and set aside.

Heat the oil in a large, heavy (preferably cast-iron) skillet over a medium flame. When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn. Drain on paper towels and serve while still hot.

Yield: 5 servings.

Q: How do you make refrigerator pickles?

A: Sorry, it is no longer recommended to make homemade refrigerator pickles. This is because Listeria monocytogenes can survive and grow at cold temperatures in a salty, acidic environment.

Research conducted at the University of Georgia used pickling cucumbers in three different brine solutions. They were inoculated with L. monocytogenes. According to recipe instructions, the cucumbers were held at room temperature for one week and then refrigerated for up to three months. Measurements were taken at two, four and seven days during room temperature storage and then each week of refrigerated storage. L. monocytogenes counts increased slightly during room-temperature storage then declined during refrigerator storage, but they were still present. Total aerobic plate counts and lactic acid bacteria were also present. Since refrigerator pickles could be consumed any time after three days of refrigerator storage, these types of pickles should no longer be recommended.

— Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.