In a previous blog, I wrote of a canning workshop I attended with my mom. Since then, I’ve become curious about food safety, allergies and general pickiness. Part of a successful canning experience includes a safe product. During the workshop we learned about safety signs — you should hear a “ping” after the boiling process to signal a successful seal of the jar. If all else fails, look at and smell the product. You wouldn’t want to eat sour-smelling jam, would you?

I am fairly adventurous when it comes to trying new foods and have yet to discover any food allergies, luckily. Several of my friends are lactose-intolerant or have other allergies, including nuts and oranges. According to the Centers for Disease Control and Prevention, eight types of food contribute to 90 percent of all food-related allergies: cow’s milk, eggs, peanuts, tree nuts (such as walnuts, pecans and cashews), fish, shellfish, soybeans and wheat.

My friend and I recently had a conversation about picky eating. I was a very picky eater as a child but will try almost anything now. However, during our chat, we realized we both have odd ways of eating certain foods, particularly fruits and vegetables. I only like celery plain, in its raw form. My friend is the exact opposite and only will eat celery in dishes like tuna salad where other ingredients mask the taste. The same friend then described her cupcake-eating process. If the cupcake has thin icing, she eats the bottom first. With thick-icing cupcakes, she takes the bottom off and puts it on top, making a cupcake sandwich. “It’s very scientific,” she said.

Do you have any food eccentricities?

— Katie Skrzek, advertising and editorial coordinator, eFlyer USA editor