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CONSUMERS ASK

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By MARY A. KEITH Tribune correspondent

The Tampa Tribune

Published: June 25, 2008

I have a recipe for a refrigerator jam using liquid pectin and strawberries. Can I use blueberries instead?

In this case, either blueberries or strawberries will work in the recipe. The amount of fruit, sugar and lemon juice won't have to change. But not all types of fruit would work as well. The amount of sugar and acid in fruit determines how much you need to add to make the jam set properly.

I just picked 40 pounds of fresh tomatoes to can or freeze. Now I'm hearing about food poisoning from tomatoes. Do I need to throw these away?

You don't. Florida-grown tomatoes haven't been linked to the food-poisoning outbreak that occurred mostly in New Mexico to the mid-West. Also, cooking tomatoes - for canning or before freezing - will take care of any salmonella bacteria. The most important thing to remember is how to serve raw tomatoes after they are sliced, chopped or cut. They need to be kept in the refrigerator or on ice. Don't let them sit at room temperature.

With prices going up, I'd like to start freezing food. What things can I freeze?

It's easier to say what does not freeze well: vegetables with lots of water, such as cucumbers, lettuce, radishes; baked potatoes; cooked rice and pasta; cooked eggs: mayonnaise; sour cream; cream, custards and milk gravies; and sliced cheese. Some seasonings change flavor - onions, peppers, garlic, celery and some herbs get strong or bitter. Salt makes food with fat get rancid faster in the freezer. Otherwise, most foods can be frozen. Directions for blanching fruits and vegetables are available from the Extension office.

What substitutes for buttermilk in cake recipes? I don't use buttermilk often enough to buy a whole quart.

You can sour milk by adding a teaspoon of lemon juice or vinegar to a cup of milk. Or you can use plain yogurt or sour cream; thin the batter with a tiny amount of milk if those make it too thick. Powdered buttermilk also is available, which can be mixed as needed.

Would you please explain why I should start adding lemon juice when I can tomatoes? I've never done that in my life and I've been canning tomatoes for many years.

Back in the 1980s, a variety of tomatoes was advertised as being "low acid." The U.S. Department of Agriculture realized those and many other varieties were low enough in acid to make them dangerous for home canning. The acid is what stops the growth of bacteria that can cause botulism in jars of canned food. One tablespoon of lemon juice per pint jar is enough to ensure home-canned tomatoes are safe.

I tried to make dill pickles with my mother's old recipe. They smell OK but the brine turned pink. What happened?

Either yeast is growing or the dill was old. If the brine also is cloudy, the pickles are slimy, or there's a film across the top of the brine, that's from yeast. In that case, throw away the pickles. But if the pickles are crisp, the juice is clear and there are no bubbles or slime, then it's probably because of the dill. They will be safe to eat - and very interesting to display on the shelf.

How many pounds of fresh beans will I need to get about two cups of shelled beans?

A pound of whole beans in the pods usually makes about 1 to 1 1/4 cups of shelled beans. So you would probably want to buy about two pounds. You might get a little extra, but it should be close.

Mary A. Keith, a nutrition and health expert at Hillsborough County Extension, can be reached at (813) 744-5519 or mkeith@ufl.edu.

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