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CANNING AND PERSERVING FOOD (Posted July 10, 2009)
Writer: Martha Filipic
filipic.3@cfaes.osu.edu
614-292-9833
Source: Doris Herringshaw, OSU Extension, Family and Consumer Sciences

"We're working hard on our vegetable garden this year and I want to do some food preservation (freezing or maybe even canning) so we can enjoy our harvest well into winter. How can I make sure I'm doing it right?"
Canning or freezing home-grown vegetables is a great idea.
For novices, most experts recommend freezing over canning. As long as you have plenty of freezer space, this option requires very little initial investment and is a simple and convenient way to preserve vegetables. Freezing also helps vegetables keep fresher flavor than home-canning does.
Canning vegetables is becoming more popular, though, as more people try to find ways to cut grocery costs. If your current freezer space is limited, buying canning supplies would be cheap compared to buying a new freezer, and, of course, canned goods don't need to be kept cold, thus saving utility costs over freezing.
But canning must be done properly: The risk of botulism is a serious one. Interestingly, the Clostridium botulinum bacterium is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. That's exactly the kind of conditions found inside a jar of canned vegetables, and it's why following proper canning procedures is vitally important.
Ohio State University Extension has recently updated its food preservation fact sheets, which are available for free download on http://ohioline.osu.edu (click on "Food," then "Food Preservation"). Topics offered include canning and freezing basics; specific guidelines on canning or freezing vegetables, fruits, and meat, poultry and game; canning tomatoes, tomato products and salsa; freezing combination main dishes; and making homemade jams, jellies, fruit spreads and pie fillings.
In addition, the National Center for Home Food Preservation, hosted by the University of Georgia, offers in-depth information on canning, freezing and other preservation methods. Go to http://www.uga.edu/nchfp/ and take a look around. Anyone interested in starting to can should definitely review the "General Information" on the "How Do I Can?" page. It offers general safety guidelines, recommendations on jars and lids, and helpful information on using boiling water and pressure canners.
It should be noted that most vegetables are low-acid and require a pressure canner for canning; boiling water canners simply cannot get hot enough to destroy microorganisms in low-acid foods. You can use a boiling water canner for tomatoes as long as proper acidification measures are taken; follow official canning guidelines to the letter.
Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1044, or filipic.3@cfaes.osu.edu. This column was reviewed by Doris Herringshaw, Ohio State University Extension educator in family and consumer sciences.
Local Information: Ohio State University Extension recommends that dial-type pressure canner gauges be tested annually for accuracy before using the canner. National Presto Industries offers servicing and gauge testing, call for more details: 1-800-877-0441.
Call one of the following OSU Extension offices about pressure canner testing, and for special food preservation assistance and questions: Huron County 419-668-8219; Wood County 419-354-9050; Ottawa County 419-898-3631. In Wayne County, bring the lid and dial gauge of your pressure canner to one of the following locations: Lehman's Hardware in Mt. Hope - August 12th from 9:00 a.m. - 1:00 p.m. Lehman's Hardware in Kidron - August 13th from 9:00 a.m. - 1:00 p.m. Wooster Farmer's Market on the Square - July 11th & 25th from 9:00 a.m. - 11:00 p.m.
For more information please call the OSU Extension office in Wayne County at 330-264-8722
For more information on Ohio State University Extension food preservation fact sheets please call 419-747-8755.

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Ohio Lead Poisoning Prevention Week is June 7-13
Posted June 5, 2009 — Ohio has one of the highest numbers of lead poisoned children in the nation.* June 7-13 is a week dedicated to bringing awareness to the problem and efforts in making Ohio Lead-Safe for our children.
Health Effects of Lead Poisoning on Children
Children ages 0 to 6 are most at risk for lead poisoning. When lead enters a child's body, it will damage the brain and the central nervous system. Lead poisoning affects the child's ability to learn by lowering IQ, and delaying speech and language development. It is important to know that even exposure to low levels of lead can permanently affect children. In low levels, lead can cause decreased intelligence, attention deficit disorder, speech, language, and behavior problems, and delayed growth. Initially, lead poisoned children do not look or act sick. Lead poisoning, for the most part, is invisible.
You can prevent your child from having these problems:
• The Mansfield/Ontario/Richland County Health Department, as with most healthcare providers, recommends annual testing starting at age 1.
• Call the Health Department Clinic to schedule an appointment: 419-774-4700.
• Testing for lead poisoning can be done at any Community Health Screening. Call 419-774-4540 for a clinic near you or see the schedule at www.richlandhealth.org
Consumers and Homeowners
When it's time to remodel our homes, we try to do everything right, from picking a great paint color to getting the correct building permits. Yet many do-it-yourselfers are surprised to learn that their home improvements could cause lead poisoning to the children who live there.
Lead poisoning causes permanent learning and behavioral problems, and a common culprit is household dust from peeling or chipping lead paint. Repainting and repairs can also create lead dust. If you plan to repaint or remodel, be sure to contain and clean up paint chips and dust. Before you plan any work on your home, call 1-877-NOT-LEAD (1-877-668-5323) to receive free information about working lead-safe or visit www.epa.gov/lead.
For questions or information on lead based paint or lead poisoning, call the Health Department at 419-774-4520. The Environmental Health division also has several helpful brochures available on lead poisoning and lead safe remodeling.
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*Source: Northwest Ohio Regional Resource Center for Childhood Lead Poisoning Prevention (ODH). An estimated 36% of Ohio children live in homes built prior to 1950 that may contain lead paint.

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RECREATIONAL WATER ILLNESS PREVENTION WEEK
Posted May 11 — The week preceeding Memorial Day (May 18-24) has been designated as National Water Illness Prevention Week.

The goal is to highlight the importance of healthy swimming behaviors in preventing recreational water illnesses (RWIs). State and local health departments across the country have seen an increase in the number of RWI outbreaks caused by Cryptosporidium (“Crypto”), a chlorine resistant parasite primarily associated with treated recreational water venues, such as pools and water parks. Even a well maintained pool can transmit Crypto.

“The Health Department licenses and inspects public pools, spas and special use water recreation facilities, such as water slides and wave machines, but we do not regulate individual home pools,” says Matt Work, Director of Environmental Health at the Mansfield/Ontario/Richland County Health Department. “People with home pools need to remember healthy swimming rules as well as those who are visiting public sites.”

Awareness of recreational water illnesses (RWIs) and healthy swimming behaviors play an important role in stopping transmission of RWIs. Germs on and in swimmers’ bodies end up in the water and can make other people sick. Even healthy swimmers can get sick from RWIs, but the young, elderly, pregnant women and immuno-suppressed persons are especially at risk.

Specific actions you can take to promote healthy swimming include:
1. Do not swim when you have diarrhea.
2. Do not swallow pool water or get pool water in your mouth.
3. Shower before swimming (children too!).
4. Wash your hands after using the toilet or changing diapers.
5. Take children on bathroom breaks or change diapers often.
6. Change children’s diapers in a bathroom, not at poolside.

Recreational water venues are important sites for exercise and leisure. To make this summer a Healthy Swimming experience, the Mansfield/Ontario/Richland County Health Department and the Centers for Disease Control and Prevention urge swimmers to continue to enjoy swimming, but only after adopting healthy swimming behaviors to reduce the risk of recreational water illnesses.

For more information about Recreational Water Illness Prevention Week and Healthy Swimming, contact the Environmental Health Division at 419-774-4520 or visit two website with additional information: http://www.cdc.gov/healthyswimming and http://www.epa.gov/beaches.

A printable poster of the six rules for avoiding recreational water illness is availble by clicking Here.

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MERCURY THERMOMETER SWAP
March 19 - The Mansfield/Ontario/Richland County Health Department along with the Richland County Regional Solid Waste Management Authority are sponsoring a “Mercury Thermometer Swap” in recognition of Earth Day. Anyone can bring in a home mercury fever thermometer for a free digital non-mercury thermometer.
The “swap” will take place on Saturday, April 18, from 10 a.m. to 2 p.m. at 1125 National Parkway in Mansfield.
Call the Environmental Health Division at the Health Department at 419-774-4520 or the Richland County Regional Solid Waste Management Authority at 419-774-5861 for questions about the mercury thermometer swap.
Questions about mercury and ways you can reduce or eliminate mercury hazards in the environment or the home can be found online at http://www.epa.gov/mercury/index.htm
Earth Day is April 22. More information on Earth Day can be found online at http://www.earthday.net/

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JANUARY IS RADON ACTION MONTH
Health Department Encourages Testing of Homes for Radon Gas Presence
Posted Jan. 12, 2009 — The Environmental Health Division of the Mansfield/Ontario/Richland County Health Department wants county residents to take advantage of “National Radon Action Month” and test their homes for the presence of radon gas. The Health Department is making radon test kits available for free.
Radon is a radioactive gas that comes from the soil. It is odorless, colorless and chemically inactive, a natural product of the disintegration of uranium. Radon usually does not present a health risk outdoors because it is diluted in the open air. Radon can, however, build up to dangerous levels inside a house. One out of every 15 homes is estimated to have high radon levels. Radon is the second leading cause of lung cancer (after smoking) in the United States, causing more than 20,000 lung cancer deaths annually.
Matt Work, Director of Environmental Health at the Health Department, says the home testing kits are the best way for a home owner to find out if he/she has a problem and take steps to control exposure at home if necessary.
“If a reading of 4.0 picocuries per liter of air or higher (the EPA suggested action level) is indicated by the initial short term test, we recommend a second, longer term test to properly evaluate the extent of the problem.” Work said. “In most cases the control measures are reasonably inexpensive such as improving air circulation, sealing of cracks in basement floors or walls, and venting of sumps.”
The initial screening test takes 3-7 days to run and results are reported within 5-7 days of sample submission. Work notes that the Health Department can provide consultative assistance with interpretation of the results and a follow up plan if needed.
Radon test kits, as well as informative flyers about Radon and Indoor Air Quality, are available through the Environmental Health Division at the Health Department, 555 Lexington Ave., Mansfield.

Additional information on radon can be found at the following websites:
http://www.epa.gov/radon/pubs/tenants.html (a radon guide for tenants).
http://www.epa.gov/radon/pubs/citiguide.html (a citizen’s guide to radon).
http://www.epa.gov/radon/pubs/hmbyguid.html (home buyer’s and seller’s guide to radon).
http://www.epa.gov/radon/pubs/consguid.html (consumer’s guide to radon reduction).
http://aprg.utoledo.edu/radon/FAQ/faq.html (frequently asked radon questions).

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SAFE COOKING FOR THE HOLIDAYS
Posted Nov. 12, 2008 — The Health Department is reminding consumers they can use four steps to help reduce the risk of foodborne illness during the Thanksgiving holiday:
1. Clean - Wash hands, surfaces and utensils often to avoid spreading bacteria when preparing food. Hand washing is one of the best ways to prevent the spread of foodborne illness.
2. Separate - Use different cutting boards for raw meat, poultry, seafood, and veggies. When you prepare Thanksgiving dinner, keep the raw turkey away from vegetables and side dishes that won’t be cooked.
3. Cook - You can’t tell it’s done by how it looks! Use a food thermometer. Every part of the turkey should reach a minimum internal temperature of 165°F.
4. Chill - Keep the fridge at 40°F degrees or below to keep bacteria from growing. Pumpkin pie should always be refrigerated and leftovers should be refrigerated within two hours.

“Thanksgiving dinner can be a challenging meal to prepare because it is complex and time-consuming,” Matt Work, Director of Environmental Health, says. “When you factor in thawing the turkey, cooking the turkey, preparing side dishes and desserts — and the other duties that come with hosting a gathering with family and friends — it is easy to forget that food safety is the most important factor in determining whether the meal is an enjoyable one.”

Click Links for downloadable PDFs on Thanksgiving Preparation and Safe Handling of Meats and Poultry.

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Updated Registered Installers List
Registered Installers for Household Sewage Treatment Systems and Septage Haulers (updated 5-09) (Click Here)

NEW: Sewage and Septic Knowledge Sheets (available as downloadable PDFs):
Know How To Select a Home Site
Know Your Household Sewage System
Know Your Septic Tank
Know What to do After a Sewage Backup