- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.read biographyclose window
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.Katherine Zeratsky and Jennifer Nelson
Jennifer K. Nelson, M.S., R.D., L.D., C.N.S.D.
Jennifer Nelson is your link to a better diet. As specialty editor of the nutrition and healthy eating guide, she plays a vital role in bringing you healthy recipes and meal planning.
"Nutrition is one way people have direct control over the quality of their lives," she says. "I hope to translate the science of nutrition into ways that people can select and prepare great-tasting foods that help maintain health and treat disease."
A St. Paul, Minn., native, she has been with Mayo Clinic since 1978, and is director of clinical dietetics and an associate professor of nutrition at Mayo Clinic College of Medicine.
She leads clinical nutrition efforts for a staff of more than 60 clinical dietitians and nine dietetic technicians and oversees nutrition services, staffing, strategic and financial planning, and quality improvement. Nelson was co-editor of the "Mayo Clinic Diet" and the James Beard Foundation Award-winning "The New Mayo Clinic Cookbook." She has been a contributing author to and reviewer of many other Mayo Clinic books, including "Mayo Clinic Healthy Weight for EveryBody," "The Mayo Clinic Family Health Book" and "The Mayo Clinic/Williams Sonoma Cookbook." She contributes to the strategic direction of the Food & Nutrition Center, which includes creating recipes and menus, reviewing nutrition content of various articles, and providing expert answers to nutrition questions.
Katherine Zeratsky, R.D., L.D.
As a specialty editor of the nutrition and healthy eating guide, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.
A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She's active in nutrition-related curriculum and course development in wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition related to weight management and practical applications of nutrition-related lifestyle changes.
Other areas of interest include food and nutrition for all life stages, active lifestyles and the culinary arts.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
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Aug. 7, 2013
Calling all gardeners: Preserve your harvest
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Warm days. Cool nights. Lengthening shadows. Autumn is around the corner.
Now is the time to make plans for preserving your summer bounty so you can enjoy these foods when the weather cools off. Whether you freeze, dry, pickle or can, here are some tips for ensuring that your summer delights are safe and tasty:
- Stick with recipes. It's best not to guess. Good safe recipes will guide you through the process from washing and preparing produce for canning, to filling and sealing containers, to labeling and storing them. The National Center for Home Food Preservation, funded by the U.S. Department of Agriculture, provides research-based, practical recommendations.
- Put safety first. A food thermometer is essential to follow the recipe to ensure bacteria are destroyed and jars are tightly sealed. Follow the recipe's recommendations for storage — usually in a cool, dry, dark place. Refrigerate after opening. Discard anything you doubt, such as anything that is off color or smelly.
- Be picky. Plan to preserve your best produce. Avoid those that are bruised, punctured or cracked open, or have off colors or texture. The best time to preserve produce is when it is at its peak — brightly colored and plump.
- Use the right method for the right produce. Some foods are better frozen or pickled, while others are better canned or dried (dehydrated).
- Use the right equipment. Use jars, lids and bands meant for canning. Other equipment includes a large pot (boiling-water bath), pressure cooker, funnel, jar lifter and ruler (to ensure jars are filled to proper level). A food thermometer is essential to ensure your produce is cooked to the right temperature to destroy harmful bacteria.
I plan to start small, with some jam, pickles and dried apples. I fondly remember my mother's crabapple jelly so I may give that a go too. What will you try and why?
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