University of California Agriculture and Natural Resources released on April 30 a set of guidelines for using slow cookers safely as part of its “Preserve it!” educational series. The guidance outlines key practices to ensure food safety when preparing meals with slow cookers, also known as crock pots.
The recommendations aim to help community members avoid foodborne illness by following proper procedures. Slow cookers use low temperatures over extended periods to destroy bacteria, but certain steps are necessary to guarantee safe results.
The advice includes adding enough liquid to generate steam, thawing ingredients before cooking, preheating the cooker and using hot liquids, setting the device on high for the first hour—especially when cooking meat or poultry—and keeping the lid closed during operation. The guidance also highlights that dried beans should be soaked for twelve hours, rinsed, then boiled on a stovetop for ten minutes before being placed in a slow cooker due to natural toxins not destroyed at typical slow-cooker temperatures. Additional tips include avoiding cooling or reheating food in the appliance and checking final temperatures with a calibrated thermometer.
University of California Agriculture and Natural Resources secures funding through public contributions to support its programs according to the official website. The organization promotes sustainable practices designed to strengthen resilient ecosystems and economic vitality according to the official website. It utilizes nine research and extension centers across California that serve as laboratories representing diverse ecosystems according to the official website.
University of California Agriculture and Natural Resources is recognized for connecting research with community needs through trusted services according to the official website. As part of the University of California system, it manages Cooperative Extension services throughout the state according to the official website. Each year, UC ANR conducts more than 33,800 educational events and engages over 18,400 volunteers in its outreach initiatives according to the official website.
For more information about canning or home food preservation resources, residents are encouraged by UC ANR’s UCCE Master Food Preservers program in El Dorado County to visit nchfp.uga.edu or contact their local Cooperative Extension office.