To recap the data from Part I of this post series, the following data came from the CalRecycle report that covers the year 2021. Brace yourself for the mind-boggling figures that lay bare the extent of our kitchen waste problem:
- 1,587,268 tons of Food Non-meat Not Donatable
- 919,601 tons of Inedible Food
- 615,133 tons of Vegetative Potentially Donatable Food
- 577,199 tons of Packaged Nonperishable Potentially Donatable Food
- 339,542 tons of Meat Not Donatable Food
- 114,977 tons of Cooked/Baked/Prepared Perishable Items Potentially Donatable Food
- 111,229 tons of Meat Potentially Donatable Food
- 98,000 tons of Eggs, Dairy, and Dairy Alternatives Potentially Donatable Food
- 231,072 tons of Plastic Grocery and Other Merchandise Bags
- 203,940 tons of Plastic Film Products
- 35,207 tons of Paper Grocery Bags
- 15,464 tons of Flexible Plastic Pouches
In an era marked by discussions on global food scarcity and environmental issues, it becomes imperative for us to shoulder the responsibility for our humanitarian and ecological impact, all while exercising caution in the way we handle food. Our kitchens stand as a prime arena where we hold the potential to bring about substantial change. Whether it's minimizing plastic packaging or curbing food waste, there exist numerous measures we can adopt to cut down on waste and champion a lifestyle that is more attuned to sustainability. Let's delve into how we can contribute our share:
Choose Sustainable Packaging: The prevalence of plastic packaging has contributed significantly to environmental pollution. To combat this issue, consumers can opt for products with eco-friendly packaging. Look for items that use minimal or recyclable packaging materials, such as glass, paper, or cardboard.
Home Food Preservation: Opt for bulk purchases to minimize packaging waste and maximize the output from your vegetable gardens and fruit trees. Share the surplus with others, and when faced with an abundance, explore home food preservation methods. Freezing, dehydrating, or canning are effective ways to extend the shelf life of perishables. For additional insights, visit our website for workshops and valuable information on home food preservation. Link
Embrace Reusable Alternatives: Plastic food wrap is a common item in kitchens, but its single-use nature contributes to landfill problems. Swap out plastic wrap for reusable alternatives like beeswax wraps or silicone food covers. These options not only reduce waste but also save money in the long run. Check out Beeswax Food Wraps Alternative to Film Wrap
Mindful Grocery Shopping: Reduce your kitchen waste by being more intentional about your grocery shopping. Plan meals in advance, create shopping lists, and stick to them. By buying only what you need, you can minimize the likelihood of food spoilage and waste. Additionally, consider supporting local farmers' markets and bring your own reusable bags.
Proper Food Storage: Proper food storage plays a crucial role in preventing spoilage and waste. Invest in quality airtight containers to keep food fresh for longer periods. Store perishables in the refrigerator or freezer at the recommended temperatures and be mindful of the expiration dates on products. By extending the shelf life of your food, you can significantly reduce the number of discarded items.
Composting: Turning kitchen scraps into compost is an effective way to divert organic waste from landfills. Start a compost bin for fruit and vegetable peels, coffee grounds, and other biodegradable materials. The resulting compost can be used to enrich soil and promote healthy plant growth in your garden. To learn more about composting visit our San Joaquin Master Gardener Webpage and composting with worms page.
Educate and Involve Family Members: Encourage a collective effort by educating family members about the importance of reducing kitchen waste. Involve everyone in the household in sustainable practices, such as separating recyclables, composting, and minimizing food waste. Creating a shared commitment to sustainability will make these habits more effective and long-lasting.
Support Companies with Sustainable Practices: Choose to support companies and brands that prioritize sustainability. Look for businesses that use eco-friendly packaging, engage in recycling programs, or have initiatives to reduce their environmental impact. By aligning your purchases with eco-conscious companies, you contribute to the demand for more sustainable practices in the marketplace.
In conclusion reducing kitchen waste is a collective effort that requires conscious choices and sustainable practices. By embracing eco-friendly alternatives, practicing mindful grocery shopping, and involving your household in the process, you can contribute to a healthier planet. Each small action in the kitchen adds up, and together we can make a substantial impact on reducing waste and building a more sustainable future.
Please check out Part I –Call to Action: Unveiling the Shocking Reality of Kitchen Waste
Image by Pete Linforth from Pixabay
The Astonishing Data: Let's dissect the numbers from the CalRecycle report:
- 1,587,268 tons of Food Non-meat Not Donatable
- 919,601 tons of Inedible Food
- 615,133 tons of Vegetative Potentially Donatable Food
- 577,199 tons of Packaged Nonperishable Potentially Donatable Food
- 339,542 tons of Meat Not Donatable Food
- 114,977 tons of Cooked/Baked/Prepared Perishable Items Potentially Donatable Food
- 111,229 tons of Meat Potentially Donatable Food
- 98,000 tons of Eggs, Dairy, and Dairy Alternatives Potentially Donatable Food
- 231,072 tons of Plastic Grocery and Other Merchandise Bags
- 203,940 tons of Plastic Film Products
- 35,207 tons of Paper Grocery Bags
- 15,464 tons of Flexible Plastic Pouches
The Impact: A Heart-Wrenching Reality These staggering numbers, particularly in the context of food waste, are nothing short of astounding. Imagine the sheer volume of perfectly edible food that could have nourished those facing hunger and malnutrition. It's a haunting realization that, in California, a world of abundance, there are still individuals going to bed hungry every night.
A Call to Action: This revelation serves as a powerful call to action. We cannot turn a blind eye to the disconnect between our wasteful habits and the pressing needs of those less fortunate. It's time to challenge ourselves to be more mindful consumers, to rethink our approach to food, and to actively work towards reducing the unconscionable waste generated in our kitchens.
In conclusion, as we grapple with the shocking reality of kitchen waste, let this be a catalyst for change. Together, we can transform our kitchens into hubs of sustainability, minimizing waste, and making a meaningful impact on the lives of those who need it the most. It's not just about statistics; it's about empathy, responsibility, and the power we hold to shape a more compassionate and sustainable future.
Please check out Part II – Call to Action: What We Can Do in Our Home Kitchens
Image by MD Rajibul Islam from Pixabay
- Author: Sherida Phibbs, UCCE Master Food Preserver
How to Join the Food Safety and Home Food Preservation Fun:
- Follow us on Facebook for updates and registration announcements: Link
- Sign up for our Preservation Notes Newsletter to receive registration links for each event. Sign up Here.
- Do you know we have a website? Click in and check out our website.
Remember - Don't miss out on the chance to enhance your preservation skills and share the joy of homemade goodness. See you there!
In-Person Workshops Learn It! Preserve It! Take it Home! 9am-noon, ($25 Advanced Registration Required):
1/20 – Citrus
3/16 – Herb Jelly
4/20 – Jams
5/18 - Pressure Canning
6/15 – Picnic/BBQ Safety and Preserving BBQ Sauce
7/20– Stone Fruits
8/17 – Tomatoes
9/21 – Pickling
10/19 – Gifts from the Kitchen
11/16 - Chutney
Free Fermenting Zoom Classes (10am-Noon):
2/17 – Fermenting – Sauerkraut and Yogurt
"Rise to the Occasion" A Four-part Zoom Sourdough Adventure:
6/1 - Unveiling the Science of Fermentation of Sourdough Culture
7/ 6 - Crafting, Nurturing, and Maintaining Your Healthy Sourdough Starter
8/ 3 - Crafting Sourdough Sandwich Loaves and Artisan Breads
9/7 - Troubleshooting Sourdough Culture and Baking Triumphs
- Author: Marcy Sousa
The Super Bowl is a time of excitement, camaraderie, and of course, indulging in delicious snacks and meals. As you gear up for the big game, it's crucial to prioritize food safety to ensure that your Super Bowl party is not only enjoyable but also free from potential health risks. In this blog, we'll explore some essential food safety tips, drawing reference
- Cleanliness is Key: Before you even start preparing your Super Bowl spread, it's important to ensure a clean and sanitized cooking environment. Wash your hands thoroughly with soap and water for at least 20 seconds before handling any food. Additionally, clean all utensils, cutting boards, and countertops with hot, soapy water.
According to the USDA, cross-contamination is a significant concern. Keep raw meat, poultry, and seafood separate from ready-to-eat foods to avoid the spread of harmful bacteria. Use different cutting boards for raw and cooked foods, and wash them between uses.
- Safe Food Handling Practices: When it comes to handling food, the USDA emphasizes the importance of following safe practices. Thaw frozen foods in the refrigerator, not on the counter, to prevent bacteria growth. Use a food thermometer to ensure that meats reach their recommended internal temperatures – for example, chicken should reach 165°F (74°C).
If you're serving perishable foods like dips, meats, and cheeses, make sure they don't stay at room temperature for more than two hours (or one hour if the temperature is above 90°F). Refrigerate leftovers promptly to prevent the growth of harmful bacteria.
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Mindful Menu Planning: As you plan your Super Bowl menu, consider opting for foods that are less prone to contamination. The USDA recommends serving fully cooked and ready-to-eat foods, such as fruits, vegetables, and cheese. If you choose to serve raw or undercooked eggs, the USDA suggests using pasteurized eggs to minimize the risk of foodborne illnesses.
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The Importance of Safe Grilling: Super Bowl parties often include outdoor grilling, and it's essential to grill safely. The USDA advises preheating your grill before cooking and using a food thermometer to ensure that meats, poultry, and seafood reach safe temperatures. Marinate foods in the refrigerator, not on the counter, and discard any leftover marinade that has come into contact with raw meat.
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Educating Guests: Part of ensuring food safety at your Super Bowl party is educating your guests. Clearly label foods, especially those that may contain allergens, and provide serving utensils for each dish to prevent cross-contamination. Encourage guests to wash their hands before eating and to avoid double-dipping to maintain a hygienic environment.
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After foods have been sitting at room temperature for 2 hours, either place foods in the refrigerator, change the cold sources or throw out foods you know have been sitting since pre-game coverage. Bacteria love temperatures between 40°F (4°C) and 140°F (60°C), and will grow rapidly if they are in this temperature environment for more than 2 hours. Read more about the Danger Zone.
By prioritizing food safety at your Super Bowl party and adhering to the guidelines provided by the USDA, you can ensure that your celebration is not only enjoyable but also safe for all your guests. Implementing these practices will help prevent foodborne illnesses and allow everyone to focus on the excitement of the game and the joy of good company and great food. For more info, visit the FoodSafety.org website
Jalapeño Jelly
Yields approximately five half-pint
Ingredients:
12 ounces Jalapeño Peppers (~12 medium)
6 cups Sugar
2 cups Cider Vinegar divided
2 three-ounce pouches Liquid Pectin
Food Coloring optional
Caution: Wear gloves and do not touch your face while handling or cutting jalapeño peppers. If you do not wear gloves, wash your hands thoroughly with soap and water before touching your eyes or face.
Procedure:
- Wash and rinse jars and lids; keep jars hot until ready to use. Follow the manufacturer's directions for lid preparation.
- Purée the jalapeños in a food processor or blender with 1 cup of vinegar until smooth. Do not strain.
- Combine purée with the remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil for 10 minutes, stirring frequently.
- Quickly stir in the liquid pectin. Return to a full rolling boil. Stirring constantly, boil for precisely 1 minute. Remove from heat and add food coloring if you want. Skim foam if necessary.
- Ladle hot jelly into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process in boiling water canner or atmospheric steam canner according to Table 1.
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Processing time for Jalapeño Jelly with Added Pectin |
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Process Time at Altitudes of |
| Style of Pack | Jar Size | 0-1,000 feet | 1,001-3,000 feet | 3,001-6,000 feet | Above 6,000 feet |
| Hot | Half Pints | 10 Minutes | 15 Minutes | 20 Minutes | 25 Minutes |
Now that you have produced your Jalapeño Jelly, I will share an original recipe and how I utilize it to create a delicious meal.
Sweet and Spicy Jalapeño Glazed Chicken
Yields about four servings
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup Jalapeño Jelly
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon olive oil
Instructions:
Season and Sear Chicken:
- Season the chicken breasts with salt and pepper. Add olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides. Remove and set aside.
Prepare the Glaze:
- In the same skillet, add minced garlic and grated ginger. Cook for about a minute until fragrant. Add Jalapeño Jelly and soy sauce, stirring until well combined.
Simmer and Glaze:
- Return the seared chicken to the skillet. Spoon the glaze over the chicken and let it simmer for 5-7 minutes until cooked.
Serve and Enjoy:
- Plate the chicken and drizzle with extra glaze. Garnish with chopped green onions or sesame seeds. Serve with rice and vegetables.
I hope with this Jalapeño Jelly in your pantry, you embark on a spicy culinary adventure. Whether you're glazing chicken, spicing up sandwiches, or serving it as my mother-in-law did with cream cheese and crackers, this homemade jelly will tantalize taste buds and elevate your dishes.
Until next time, keep canning and savoring the fruits of your labor!
Recipe - Ball Jalapeño Jelly Link
Photo credit: Nicole D George
