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Food Science Extension Publications
Freezing Prepared Foods (FDNS-E-43-14) Published 11/21/2017

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 11/21/2017

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 11/21/2017

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.

How to Convert an Inorganic Fertilizer Recommendation to an Organic One (C 853) Published 11/21/2017

Many farmers and gardeners use natural minerals and organic fertilizers rather than synthetic ones to build their soil. If you use organic materials as all or part of your fertilization program, this publication will help you calculate the proper amount to use from the recommendations provided by a soil test.

Safety for Hispanic Landscape Workers (B 1334) Published 11/21/2017

Hispanic workers predominate in Georgia's urban agriculture industry, comprising almost three-fourths of the workforce. Employers must ensure comprehension and safety compliance, address language barriers to create a safe workplace, use physical demonstrations, diagrams, bilingual materials and, if available, an interpreter. This publication covers general precautions, equipment safety, pesticide safety and other information that is necessary for keeping employees safe. It is also available in Spanish.

So Easy To Preserve (B 989) Published 11/21/2017

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

Time Management: 10 Strategies for Better Time Management (C 1042) Published 11/21/2017

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 11/21/2017

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.

Basics of Sausage Making: Formulation, Processing and Safety (B 1437) Published 11/21/2017

This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt. The recipes listed in this publication collected from various sources and have been prepared and tested. They are suitable for beginners and experts alike. Also included is information on the history of sausage making, sausage types and ingredients, sausage making equipment and procedures, and food safety concerns and procedures.

Jams and Jellies (FDNS-E-43-08) Published 11/21/2017

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.


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