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Extension Publications

Food Science Extension Publications
Winemaking at Home (C 717) Published 5/23/2017

This publication provides essential material and detailed instructions for successfully making wine at home. The information is designed for beginners who do not know where to begin and for experienced amateurs who run into difficulties.

A School's Guide to the 'Nitty-Gritty' about Head Lice (C 850) Published 5/23/2017

This guide discusses how to prevent and treat head lice outbreaks in schools.

Jams and Jellies (FDNS-E-43-08) Published 5/23/2017

Sweet spreads—butters, jellies, jams, conserves, marmalades and preserves—add zest to meals. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. This publication deals with the basics of making jellies and jams, without adding pectin. Information on ingredients, equipment, and the canning process are provided in this publication. Recipes for jellies and jams are also included. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.

Protect Yourself from Ticks (C 937) Published 5/23/2017

This publication discusses how to protect yourself and the areas around your home from ticks. It also includes information on common tick-borne diseases, such as Rocky Mountain Spotted Fever and Lyme disease.

Safety Begins at Home (B 1429) Published 5/23/2017

Improve the safety of your home with these tips for the bathroom, bedroom, kitchen and stairways. Also learn how to prevent falls.

Home Emergency Preparedness Handbook (B 1428) Published 5/23/2017

Communities across Georgia are subject to a number of potential disasters such as fires, flooding, severe storms, earthquakes, dam failures, tornados and hurricanes. While we all hope that such occurrences never happen, it has been shown time and again that being prepared for disasters is prudent.This handbook contains a step-by-step guide to disaster planning along with other essential information you will need in building a comprehensive home emergency preparedness plan. Be sure to involve all the members of your household when developing your plan. A plan will only work when everyone knows about it and agrees to operate within its guidelines.

Clean Labeling and the "Real Food" Movement (B 1476) Published 5/22/2017

"'Clean label' foods" generally refers to food products that are simple, natural, and minimally processed. Clean labeling is a food industry movement that caters to the consumer who wants food products to be as "real" and preservative-free as possible. Although "clean labeling" is becoming more ubiquitous among food companies, there is no formal definition for the term. It originates from consumer perception of "natural" foods and is then self-defined by food companies, restaurants, and retailers. In order to build a trustworthy relationship with consumers, more companies have removed or are planning to remove artificial ingredients from their products. However, this process is not easy, and manufacturers must ensure the efficacy, safety, quality, and cost-effectiveness of natural substitutes before using these alternatives widely.

Life Hacks for Wanna-be-Well-Adjusted 20-Somethings (C 1115) Published 5/12/2017

Graduating from college is a time of difficult transition for many young adults. This circular is a research-based guide giving practical tips to assist recent college graduates in transitioning to their new role as adults in the workplace and beyond.

Canning Fruit (FDNS-E-43-01) Published 4/26/2017

When fruits are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes that can spoil food quality. Because fruits have a high acid content, processing can be done in a boiling water bath canner or in a pressure canner. This publication provides information on equipment and materials needed for canning fruit as well as instructions for before, after, and during the preservation process. Preparation methods and processing times for specific fruits are also given. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.

Canning Vegetables (FDNS-E-43-03) Published 4/26/2017

Pressure canning is the only safe method of canning all vegetables (except tomatoes). The Clostridium botulinum microorganism is the main reason pressure canning is necessary. This publication provides directions on how to safely preserve specific vegetables with a pressure canner. Information on equipment, preparation, and processing are given, as well as information on how to guard against spoilage. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.


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