vendors take pride in the quality of the foods they offer. To enjoy safe
and delicious products, here are a few practical tips provided by
Colorado State University Cooperative Extension.
At The Market
- Purchase from
vendors that follow safe food handling practices. If samples are
provided, make sure they are offered in a clean and sanitary manner.
- If processed foods
like salsa and honey are purchased, check to see that they are
labeled and processed in a facility that follows Good Manufacturing
- When buying
prepared foods such as hot dogs and potato salad, make sure hot
foods are kept hot (above 140°F), cold foods are served cold (below
40°F), and everything is kept clean.
- Ask the vendor for
specific handling instructions for the foods you buy. Products may
need to be refrigerated, particularly if they contain no
On The Way Home
- Make the market the
last stop. Don't leave food in the car while you run errands.
Bacteria can grow readily at the temperature inside your car or
trunk, causing a decrease in quality and safety.
- If you live a
distance from the market, bring along a cooler with ice packs to
transport perishable items such as fresh, prepared foods and dairy
- Refrigerate or
freeze perishable foods immediately.
- Keep raw and
processed foods separate.
- Follow basic safety
rules - keep hot foods hot, cold foods cold, and everything clean!
- If you're planning
on canning or freezing your market produce, be sure to follow USDA
food preservation guidelines with needed adjustments for altitude.
- Most fruits and
vegetables store best in the refrigerator at 32 to 40° F.
- Pears keep well at
32°F, but must be taken out to ripen at 65 to 70°F.
- Not all fresh
produce stores well together. Apples, tomatoes and melons give off
ethylene gas and cause carrots to develop a bitter taste.
- Fruits, tomatoes
and pickled vegetables may be canned in a boiling water bath using
USDA recommended processing times.
- To adjust boiling
water bath times for altitude, add 1 minute for each 1,000 feet
above sea level if the time is 20 minutes or less. If the processing
time is more than 20 minutes, increase by 2 minutes per 1,000 feet.
- Vegetables, meats,
poultry and fish (low-acid foods) must be canned in a steam pressure
canner at 240°F for the appropriate time to destroy heat-resistant
- When using steam
pressure canners at altitude, increase the processing pressure by ˝-pound
per 1,000 feet above sea level (12.5 lbs. for 5,000 feet; 13.5 lbs.
for 7,000 feet; 15 lbs. for 10,000 feet) if using dial gauges. If
using a weighted gauge, use the 15-pound weight between 1,000 and
10,000 feet elevation.
Fresh Sweet Corn