Food Storage, EC446
Guide on how to avoid spoilage of stored foods plus a table of recommended storage periods for pantry, refrigerator, and freezer storage.
Healthy Living in Tough Economic Times, G2041
The economic stress of drought can affect the nutritional and physical well-being of family members. This publication discusses the stressors and recommends coping strategies.
Healthy Meal Planning on a Budget, HEF597
Learn how to prepare healthy meals while staying within your budget.
Let's Preserve: Canning Basics, EC434
Canning foods is a great way to stretch your food budget. This publication outlines proper canning procedures and food safety issues, recommends equipment, and describes how to use pressure cookers safely.
Let's Preserve: Fermented and Pickled Foods, EC443 Learn the procedures for safely preparing and preserving pickles, including fermented pickles and fresh-pack or quick pickles. Recommended processing times and recipes for a variety of products are included.
Let's Preserve: Fruit and Fruit Products, EC436
Get recommendations for canning fruit and fruit products, including process times for acid fruits in a boiling-water canner and in a pressure canner.
Let's Preserve: Jams, Jellies and Preserves, EC448
Learn the procedures for preserving jams, jellies, and similar foods. Recipes and processing times are included.
Let's Preserve: Meat, Poultry, Fish and Seafood, EC450
Learn the methods for safely canning meat, poultry, and seafood.
Let's Preserve: Tomatoes and Tomato Products, EC437
Tomatoes and tomato products can be canned for use throughout the year. This publication provides recipes for tomato sauces, ketchups, relishes, and pie filling, and recommends process times.
Let's Preserve: Vegetables and Vegetable Products, EC435
Recommendations for canning vegetables and vegetable products are included in this publication, along with a table of recommended process times for low-acid vegetables.