Tag Archives: USDA

Mustard Oil: For External Use Only?

If you listened to “America’s Test Kitchen” tonight, you heard Chris Kimball and Bridget Lancaster struggle with a listener’s question about mustard oil: Why is it labeled “for external use only,” and is the stuff safe to cook with? Bridget … Continue reading

Posted in Pickles, Preserving science | Tagged , , , | 13 Comments

Clear Juice from Cherry Tomatoes

What do you do with a glut of cherry tomatoes? Small, sweet, tart, juicy tomatoes—whether shaped like cherries, grapes, or plums—are the best varieties for snacking. You can halve them and add them to salads, pile them into kids’ lunch … Continue reading

Posted in Preserving science, Vegetables | Tagged , , , , , , , | 8 Comments

Rice Vinegar for Home Canning

Tom Reynolds, director of food service and industrial marketing for Marukan, wants to sell the company’s rice vinegar to home canners. Apparently he has a ready market; more than three hundred home canners “liked” Marukan rice vinegar on the company’s … Continue reading

Posted in Pickles, Preserving science | Tagged , , , , , , | 18 Comments