Resources for Food Preservation
|Pressure Canning||Apr 20, 2016||348-585 (FST-222)|
|Steps to Keeping Foods Safe in your Home||
Did you know that 1 in 6 Americans get sick from eating food that is not safe? See the thermometer to find out what temperature you should cook foods to.
|May 11, 2015||348-593(HNFE-296NP)|
|Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products||Jul 1, 2011||348-594|
|Freezing Fruits and Vegetables||May 1, 2009||348-596|
|Using Dehydration to Preserve Fruits, Vegetables, and Meats||Jun 1, 2009||348-597|
|Food Storage Guidelines For Consumers||Mar 23, 2018||348-960 (FST-286P)|
|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)|
|Dry Curing Virginia-Style Ham||Dec 18, 2012||458-223|
|Safe Processing of Meat and Poultry Jerky||May 18, 2011||458-501|
|Going To Market||Jun 29, 2017||ANR-46NP (FST-273NP)|
|Master Food Volunteer Foods Demonstration Guide||
When you are volunteering as a Virginia Cooperative Extension Master Food Volunteer or as a volunteer for other Family and Consumer Sciences programs, you may have the opportunity to share what you learn with others by giving a foods demonstration. Talking in front of a group of friends and other volunteers can be a little scary at first, but with planning and practice, you will be able to give a foods demonstration with ease.
|Aug 9, 2013||FST-100NP|
|Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets||
A good demonstration can motivate others to try new fruits and vegetables, eat more servings of them, and prepare them more nutritionally. Before you present a farmers market demonstration, check with the local market manager and/or health department for current regulations. Next, pull out the old razzle-dazzle and leave your audience so star struck, they will come back to the farmers market for more! This demonstration activity can be used by adults and older youth.
|Jun 3, 2013||FST-101NP|
|Can It Safely||Jul 7, 2017||FST-114NP (FST-275NP)|
|Junior Master Food Volunteer Teen Mentor Hours Report||
Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report
|Jun 28, 2013||FST-115NP|
|IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk||
The majority of the milk and dairy products sold in the United States are pasteurized, which means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli, Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only improves the safety of the milk but also lengthens its shelf life.
|Jan 31, 2014||FST-139|
|How to Write a Recipe||
Whether sharing a recipe with family and friends or using it in a classroom setting or professional publication, knowing how to write a clear, concise, easy-to-follow recipe is an important skill. It takes creativity and practice to develop a delicious and wholesome dish. Writing a recipe so others can duplicate your results successfully, time after time, requires adhering to specific guidelines and a set of rules.
|Nov 9, 2015||FST-155NP (FST-214NP)|
|Safe Handling and Storing of Raw Fruits and Vegetables||Aug 29, 2016||FST-234P|
|Quick Guide to Understanding Food Irradiation||Sep 21, 2016||FST-241NP|
|Enhancing the Safety of Locally Prepared Foods: What do I need to know to sell PACKAGED MEALS (refrigerated/frozen) at the farmers market?||Dec 17, 2018||FST-280NP (FST-303NP)|
|Master Food Volunteer||Sep 24, 2015||FST-76NP(FST-215)|
|Master Food Volunteer Proposed Project Authorization Form||Mar 1, 2017||FST-83 (FST-249)|
|Master Food Volunteer Waiver for Activity Participation||Mar 2, 2017||FST-84|
|Master Food Volunteer Hours Report||Mar 1, 2017||FST-85|
|Master Food Volunteer Application||Feb 24, 2015||FST-89NP (FST-187NP)|