Publications

Accessibility


Search results

19 items matching your search terms.
Filter the results.
Item type













New items since



Sort by relevance · date (newest first) · alphabetically
Wild Side of the Menu No. 3 - Preservation of Game Meats and Fish - FN155
Wild game provides wholesome, nourishing food, but it should be handled and preserved carefully to retain quality. Like domestic meat, wild meat is perishable, so care is needed to maintain its safety. The purpose of this publication is to provide recommendations for safely preserving game meats and fish for later enjoyment. Freezing meat and fish is the most accepted way to maintain top quality. Other methods for preserving game meats include curing and smoking, drying, corning, canning and sausage making. Fish also may be pickled or canned.
Located in Landing Pages / Food and Nutrition
Home Canning Meat Poultry, Red Meats, Game and Seafood - FN188
Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.
Located in Landing Pages / Food and Nutrition
Why Add Lemon Juice to Tomatoes and Salsa Before Canning? - FN1396
You may have heard that adding lemon juice, citric acid or another acid to tomatoes before canning is important, but maybe you are not sure why. It’s all about pH.
Located in Landing Pages / Food and Nutrition
Questions and Answers About Using a Pressure Canner - FN1415
Pressure canning is recommended for low-acid foods. Low acid foods are not acidic enough to prevent the growth of bacteria and should be processed at temperatures of 240 degrees to 250 degrees, which is attainable with pressure canners. Low-acid foods include; red meats, seafood, poultry, milk, all fresh vegetables except for most tomatoes.
Located in Landing Pages / Food and Nutrition
Let's Preserve Salsa - FN1492
How about some chips and salsa? While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa with fresh vegetables or fruits to suit your own taste buds. By following research-tested recipes, you can process salsa safely in a water-bath canner for later enjoyment. If your recipe has not been tested to determine its acidity and safety for canning, you can freeze the salsa
Located in Landing Pages / Food and Nutrition
Let's Preserve Salsa II - FN1584
Salsa continues to grow in popularity. While most people think of salsa as a spicy tomato-based sauce, it also can be made from various fruits.
Located in Landing Pages / Food and Nutrition
Jellies, Jams and Spreads - FN172
Sweet spreads are foods with many textures, flavors and colors. They are thickened or jellied to varying degrees. The traditional jellies and jams are preserved primarily by sugar.
Located in Landing Pages / Food and Nutrition
Home Canning Low-Acid Vegetables - FN173
The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.
Located in Landing Pages / Food and Nutrition
Home Canning Fruit and Fruit Products - FN174
Processing is essential to ensure safety when canning fruits. Fruits, being acidic foods, can be processed safely in a boiling-water bath. However, some people prefer to pressure-process fruits.
Located in Landing Pages / Food and Nutrition
Canning and Freezing Tomatoes and Making Salsa - FN175
Many people grow tomatoes in their traditional or container gardens. With a good year, you may want to preserve some tomatoes to enjoy during the winter. The recommendations in this publication take into account numerous tomato varieties, including those described as meaty, solid, firm and with few seeds, and the recommendations also allow for various growing conditions. If you do not want to follow these instructions, freezing is a safe alternative
Located in Landing Pages / Food and Nutrition
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.