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.
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.
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.
The 6th edition of this popular book is available for purchase only. The 388-page book covers topics on Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. There are 10 new products and two revised product recommendations in this edition. It's suitable for both new and veteran food preservers. Information on how to purchase this for-sale publication is available at: http://setp.uga.edu
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.
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.
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.
This guide discusses how to prevent and treat head lice outbreaks in schools.
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.
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.
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