Microwaves cause water, fat and sugar molecules to vibrate 2.5 million times per second, producing heat. After the microwave is off or food is removed from the oven, the molecules continue to generate heat as they come to a standstill. This additional cooking after the microwave turns off is called standing time. It occurs for a longer time in dense foods like meat than in less dense foods like breads, vegetables and fruits. During this time, the temperature of food can increase several degrees.

Standing time is important for food safety. This additional cooking time allows the temperature of the food to increase to reach the recommended safe minimum internal temperature, which ensures the food is thoroughly cooked and reduces the risk of foodborne illness.

To ensure a safe dinner, always follow the frozen dinner package preparation directions. Better yet, plan to use a food thermometer to verify that the food has reached a safe internal temperature. Allow the recommended standing time, which completes the cooking, before checking the thickest area of the food with a food thermometer. Do not leave the thermometer in the food during microwaving.

– Deb Botzek-Linn is a food science educator with the University of Minnesota Extension.

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The acidity in the food determines if fruits or vegetables are processed in a pressure canner or a boiling water bath canner to control botulism bacteria. Low-acid vegetables and meats contain too little acidity to prevent the growth of these bacteria and must be pressure canned.

Clostridium botulinum bacteria are the main reason why low-acid foods must be pressure canned to be safe. Botulism is a deadly form of food poisoning. It’s most commonly found in improperly processed home-canned vegetables, such as peas, peppers, carrots, green beans and mushrooms, as well as other low-acid foods canned at home, including soups, meats, fish and poultry. Because these bacteria grow only in the absence of air, they are harmless on fresh foods.

The spores of Clostridium botulinum can only be destroyed by canning the food at a temperature of 240F (115.5C) or above for a specific period of time. Since this temperature is above the boiling point of water, it can only be reached in a pressure canner. If canned food isn’t processed properly, spores of the bacteria aren’t killed.

Acid foods, such as fruits, pickles, sauerkraut, jams and jellies contain enough acidity to block the growth of botulism bacteria and can safely be processed in a water bath canner.

For pressure-canning directions and recommended processing times visit the University of Minnesota Extension website at www.extension.umn.eduand search for “food preservation.” It is critical to use up-to-date, research-tested methods when home canning.

Freezing, pickling, or drying are safe and tasty alternative methods of preserving low-acid vegetables if you do not have a pressure canner.

– Deb Botzek-Linn is a food safety educator with University of Minnesota Extension

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