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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
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
From Field to Table...A Pocket Guide for the Care and Handling of Deer and Elk - FN536
Located in Landing Pages / Food and Nutrition
Making Pickled Products - FN189
Pickling is one of the oldest known methods of food preservation. Pickled foods add a special touch to many snacks and meals.
Located in Landing Pages / Food and Nutrition
Jams and Jellies from Native (Wild) Fruits - FN1423
Many types of fruit and juices can be used to make jams and jellies. This guide provides recipes for several wild fruits, including buffalo berries, chokecherries, elderberries, gooseberries, ground cherries, pin cherries, rose hips and sand cherries. You may need to experiment a bit to get an acceptable product because of variations in the growing conditions and varieties of wild fruits.
Located in Landing Pages / Food and Nutrition
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