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Extension Publications

Food Science Extension Publications
Freezing Prepared Foods (FDNS-E-43-14) Published 7/11/2017

Foods for packed lunches or elaborate dinners can be kept in your freezer ready for busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes, baked goods and desserts in and out of your freezer, you can make good use of your freezer and good use of your time. This publication provides information on preparing to freeze, packaging, and storage. It also provides specific directions for freezing a variety of prepared foods. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.

Canning Fruit (FDNS-E-43-01) Published 7/11/2017

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 7/11/2017

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.

Time Management: 10 Strategies for Better Time Management (C 1042) Published 7/11/2017

Learn 10 strategies for better time management, including knowing how to spend your time, setting priorities, using planning tools, getting organized, scheduling, delegating, and avoiding procrastinating, wasting time, and multitasking.

Taking Care of You and Your Family (C 1041-7) Published 7/11/2017

Dealing with the financial aspects of your situation is important. But it is equally important to deal with the psychological and emotional aspects that you and your family are experiencing. Gain insight on how to take care of yourself, how to meet the needs of your family and how to deal with stress.

Jams and Jellies (FDNS-E-43-08) Published 7/11/2017

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.

A School's Guide to the 'Nitty-Gritty' about Head Lice (C 850) Published 7/11/2017

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

Winemaking at Home (C 717) Published 7/11/2017

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.

Troubleshooting Salmonella in Poultry Processing Plants: Case Studies (B 1310) Published 7/11/2017

This publication provides suggestions regarding the proper tuning of a poultry processing plant to meet the USDA-FSIS standards for Salmonella levels, regardless of incoming Salmonella levels.

Preventing Salmonella Colonization of Chickens: Electrostatic Application of Electrolyzed Oxidative Acidic Water (B 1313) Published 7/11/2017

Electrolyzed oxidative water applied using electrostatic spraying is an effective means of eliminating pathogenic and indicator populations of bacteria from hatching eggs. Using this method in a pilot scale hatchery, the percentage of chickens that were colonized with Salmonella was dramatically reduced. These studies demonstrate that the use of EO water in combination with electrostatic spraying may provide a practical and inexpensive way for the industry to significantly lower the number of birds that arrive at the processing plant contaminated with Salmonella.


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