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Renee Boyer

Title Summary Date ID Author(s)
Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products

You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.

Jul 1, 2011 348-594
Can It Safely Aug 28, 2013 FST-114NP
Common Foodborne Pathogen: Staphylococcus aureus May 20, 2015 2910-7032(FST-208NP)
Common Foodborne Pathogens: Clostridium botulinum

Clostridium botulinum is a spore forming bacterium. A spore is a phase that some cells enter when conditions become unfavorable. Spores are resistant to extreme temperatures, drying, and UV light and can be found in soil and water. Spore are found everywhere in the environment.
 

May 20, 2015 2911-7041(FST-210NP)
Common Foodborne Pathogens: E. coli O157:H7 May 7, 2015 2805-7002(FST-204NP)
Common Foodborne Pathogens: Listeria monocytogenes May 20, 2015 2910-7033(FST-209NP)
Common Foodborne Pathogens: Salmonella May 20, 2015 2810-7005(FST-206NP)
Direct Market Food Sales in Virginia Jun 25, 2012 FST-72NP
Eat Smart, Move More at Farmers Markets: Apples Jun 16, 2015 HNFE-314-5NP
Eat Smart, Move More at Farmers Markets: Beets Feb 28, 2017 HNFE-314-7NP (HNFE-416NP)
Eat Smart, Move More at Farmers Markets: Black-eyed Peas Nov 18, 2015 HNFE-320-11NP
Eat Smart, Move More at Farmers Markets: Blackberries Nov 18, 2015 HNFE-320-12NP
Eat Smart, Move More at Farmers Markets: Blueberries Nov 19, 2015 HNFE-320-13NP
Eat Smart, Move More at Farmers Markets: Broccoli Jun 16, 2015 HNFE-314-10NP
Eat Smart, Move More at Farmers Markets: Cabbage Jun 16, 2015 HNFE-314-8NP
Eat Smart, Move More at Farmers Markets: Cantaloupe Nov 19, 2015 HNFE-320-14NP
Eat Smart, Move More at Farmers Markets: Cauliflower Jun 16, 2015 HNFE-314-9NP
Eat Smart, Move More at Farmers Markets: Corn on the Cob Jun 16, 2015 HNFE-314-6NP
Eat Smart, Move More at Farmers Markets: Cucumbers Nov 18, 2015 HNFE-320-10NP
Eat Smart, Move More at Farmers Markets: Green Beans Jun 12, 2015 HNFE-314-4NP
Eat Smart, Move More at Farmers Markets: Nectarines Oct 20, 2015 HNFE-320-9NP
Eat Smart, Move More at Farmers Markets: Peaches Oct 20, 2015 HNFE-320-8NP
Eat Smart, Move More at Farmers Markets: Peas Oct 20, 2015 HNFE-320-7NP
Eat Smart, Move More at Farmers Markets: Peppers Oct 14, 2015 HNFE-320-2NP
Eat Smart, Move More at Farmers Markets: Plums Oct 14, 2015 HNFE-320-1NP
Eat Smart, Move More at Farmers Markets: Potatoes Oct 14, 2015 HNFE-320-3NP
Eat Smart, Move More at Farmers Markets: Pumpkins Nov 19, 2015 HNFE-320-16NP
Eat Smart, Move More at Farmers Markets: Strawberries Jun 12, 2015 HNFE-314-1NP
Eat Smart, Move More at Farmers Markets: Sweet Potatoes Oct 19, 2015 HNFE-320-6NP
Eat Smart, Move More at Farmers Markets: Tomatoes Oct 19, 2015 HNFE-320-5NP
Eat Smart, Move More at Farmers Markets: Turnips Oct 19, 2015 HNFE-320-4NP
Eat Smart, Move More at Farmers Markets: Watermelon Nov 19, 2015 HNFE-320-15NP
Eat Smart, Move More at Farmers Markets: Yellow Crookneck Squash (Summer Squash) Jun 12, 2015 HNFE-314-3NP
Eat Smart, Move More at Farmers Markets: Zucchini Jun 12, 2015 HNFE-314-2NP
Eat Well, Age Well: Fight Foodborne Illness

You have been cooking and eating food your entire life, so why start worrying about food safety now? As you age, you gain wisdom of the mind, but changes also occur in the body. With age comes a decrease in the body’s natural defenses to fight bacteria. You may be more prone to getting sick from your food. Your sense of smell and taste may also decrease, so you may not always be able to tell if foods have gone bad. Understanding how to handle your food safely will keep you healthy and independent.

Jul 14, 2015 2903-7025(HNFE-290NP)
Elaboración de Conservas a Presión

 El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas. 

May 4, 2016 348-585S (FST-233P)
Enhancing The Safety of Locally Grown Produce: At the Market Jun 6, 2012 FST-46NP
Enhancing The Safety of Locally Grown Produce: Farm Self-Help Form Jun 6, 2012 FST-35NP
Enhancing The Safety of Locally Grown Produce: Farm Worker Hygiene Jun 6, 2012 FST-40NP
Enhancing The Safety of Locally Grown Produce: Farm Worker Toilet and Handwashing Facilities Jun 6, 2012 FST-41NP
Enhancing The Safety of Locally Grown Produce: Farmers Market Self-Help Form Jun 6, 2012 FST-45NP
Enhancing The Safety of Locally Grown Produce: Harvesting and Storage Jun 6, 2012 FST-42NP
Enhancing The Safety of Locally Grown Produce: Keeping Food Safe in the Market Jun 6, 2012 FST-47NP
Enhancing The Safety of Locally Grown Produce: Land Use Jun 6, 2012 FST-37NP
Enhancing The Safety of Locally Grown Produce: Manure Use Jun 6, 2012 FST-39NP
Enhancing The Safety of Locally Grown Produce: On the Farm Jun 6, 2012 FST-36NP
Enhancing The Safety of Locally Grown Produce: Training and Certification Options Jun 6, 2012 FST-44NP
Enhancing The Safety of Locally Grown Produce: Transporting Produce Safely Jun 6, 2012 FST-43NP
Enhancing The Safety of Locally Grown Produce: Water Use Jun 6, 2012 FST-38NP
Food Safety For School and Community Gardens May 29, 2013 FST-60P
Food Safety Infosheet: Be Ready for Storms Aug 24, 2011 3108-7021
Food Safety Infosheet: Be Ready for Storms – Frozen Foods Sep 1, 2011 3108-7023
Food Safety Infosheet: Be Ready for Storms – Refrigerated Foods Sep 1, 2011 3108-7024
Food Safety Infosheet: Recovering From a Storm– Flooding Sep 1, 2011 3108-7022
Food Storage Guidelines For Consumers Jan 15, 2013 348-960 (FST-66P)
Freezing Fruits and Vegetables

Freezing extends the shelf life of food. Blanching food before freezing prevents the enzymes in foods from affecting the quality of the foods during storage.

May 1, 2009 348-596
How do you know if your food is safe to sell? Jan 5, 2012 FST-9
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk Jan 31, 2014 FST-139
Is it safe to eat? Use a food thermometer to be SURE. May 7, 2012 FST-28NP-B
Is it safe to eat? Use a food thermometer to be SURE. May 7, 2012 FST-28NP-A
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades

La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

May 1, 2009 348-965S
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets Jun 3, 2013 FST-101NP
Master Food Volunteer Foods Demonstration Guide Aug 9, 2013 FST-100NP
Pressure Canning

The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.

Apr 20, 2016 348-585 (FST-222)
Safe Handling and Storing of Raw Fruits and Vegetables

Fruits and vegetables are essential for a healthy diet.
Nutritious produce can be purchased at your local
grocery store or farmers market, or even grown in
your backyard. While produce is usually safe, it can
become contaminated throughout the farm-to-fork
continuum with harmful microorganisms, including
bacteria, viruses, and parasites, that can cause illness
(pathogens). A foodborne illness, often referred to as
“food poisoning,” can occur through consumption of
contaminated foods.

Aug 29, 2016 FST-234P
Steps to Keeping Foods Safe in your Home

You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.

May 11, 2015 348-593(HNFE-296NP)
Storage and Handling of Commercially Packaged Foods Jun 23, 2015 348-954(AREC-149P)
The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers Feb 2, 2012 FST-11
Understanding and Managing Food Allergies Aug 24, 2010 348-940
Using Dehydration to Preserve Fruits, Vegetables, and Meats Jun 1, 2009 348-597
Wash Hands: Fight Disease-Causing Germs

Failure to adequately wash hands is a major cause of infectious diseases.

May 1, 2009 348-965
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. May 7, 2012 FST-28NP-D
¿Se puede comer con seguridad? Use un termómetro de alimentos para estar SEGURO. May 7, 2012 FST-28NP-C