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Wild Side of the Menu No. 2 - Field to Freezer - FN125
Each year, hunting of animals and birds is increasingly popular, but often the game is wasted because of improper handling in the field. Nutritionally, game meats rate as well as domestic animals and may prove to be a healthier source of nutrition. Wild game that is properly treated in the field and correctly cooked to enhance its distinctive flavors holds a special place for many gourmets. The purpose of this publication is to describe how to properly handle your game from harvesting through processing.
Located in Landing Pages / Food and Nutrition
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
Keep Food Safe from Store to Storage; Shopping Food Safety Facts - FN717
Prevent foodborne illness every step of the way from store to storage by following the suggestions in this publication.
Located in Landing Pages / Food and Nutrition
Questions and Answers About Storing Food in the Freezer - FN1465
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods.
Located in Landing Pages / Food and Nutrition
Cooking 101: Hot Tips About Food Storage - FN1473
Never thaw food at room temperature or in warm water. If food is warmer than 40 degrees Fahrenheit, but colder than 140 degrees Fahrenheit, bacteria will multiply quickly.
Located in Landing Pages / Food and Nutrition
Food Freezing Basics: Packaging, Loading the Freezer and Refreezing - FN614
Freezing is one of the easiest, quickest, most versatile and most convenient methods of preserving foods. Properly frozen foods maintain more of their original color, flavor and texture and generally more of their nutrients than foods preserved by other methods.
Located in Landing Pages / Food and Nutrition
Food Freezing Basics: Methods of Wrapping - FN613
Proper packaging helps keep food from drying out preserves nutritive value, flavor, texture and color.
Located in Landing Pages / Food and Nutrition
Food Freezing Basics: Freezing Poultry and Fish - FN615
This publication guides you through proper techniques for freezing, thawing and preparing poultry and fish.
Located in Landing Pages / Food and Nutrition
Food Freezing Basics: Freezing Dairy Products, Eggs and Other Foods - FN616
This publication provides basic instructions for freezing dairy products, eggs along with, extra hints for additional foods.
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
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