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Food & Nutrition

Jerky Making: Producing a Traditional Food With Modern Processes FN580 (Revised)

Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity world wide. Derived from the Spanish word “charqui,” which describes dried meat strips, jerky may be produced using a combination of curing, smoking and drying procedures. Traditionally jerky was made by the use of sun, wind, and smoke from fires as a way to Jerky is a nutrient-dense, convenient, shelf-stable meat product that can be made from just about any type of raw meat ingredients. Its name is derived from the Spanish word “charqui,” which describes dried meat strips. Jerky is produced using combinations of curing, smoking and drying procedures.

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FOCUS ON FRUITS & VEGETABLES: Try Adding Some Fruits and Vegetables to Your Grilling Menu (FN1856)

Grilled fruits and vegetables add color, texture, flavor and nutrition without addingmany calories. Grilling adds a smoky flavor and caramelizes natural sugars to enhance sweetness

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Safe Food for Babies and Children: Making Homemade Baby Food for Babies 6 Months and Older (FN1848)

This handout provides general guidance for making pureed foods at home, which can be a money-saving option or a personal preference. Making your own baby food has several advantages. You will expose your baby to more flavors, which could allow for a more adventurous eater. You also can limit sugar and salt to provide good nutrition for your baby.

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7 Tips for Choosing and Using Healthful Oils and Fats (FN1855)

This publication describes methods to choose, use and store various oils at home.

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FOCUS ON WHOLE FRUITS: Serve More Fruit (FN1846)

Fruit is naturally sweet and provides a source of natural sugar to your diet.

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FOCUS ON WHOLE FRUITS: Add Some Fruit to Your Diet (FN1844)

Many people do not meet the current daily recommendations for fruits (or vegetables). On average, adults need at least 1½ cups of fruit per day.

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FOCUS ON WHOLE FRUITS: Why Eat Fruit? (FN1843)

Fruit is nutritious, colorful and flavorful. Most fruits are naturally low in fat, sodium and calories. Fruit provides many essential nutrients that often are underconsumed, including vitamins C and A and folate, as well as potassium and dietary fiber. Eating more fiber-rich, low-calorie fresh fruit in place of higher-calorie foods can help decrease your overall calorie intake.

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The Windbreak Cookbook Featuring Fruits of Prairie Forests (F1839)

Beside shade and wind protection, many trees provide edible fruits that can be used on our menus. This publication provides information about trees, as well as, many recipes that show how they can be incorporated into our menus.

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From Orchard to Table: Apples! (FN1847)

Research continues to show that the fiber and natural antioxidants and other phytochemicals ("plant chemicals") in apples may help prevent chronic diseases. Learn about growing apple trees, apples and health, and how to preserve and prepare apples.

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Safe Food for Babies and Children: Introducing Table Foods to Children Ages 8 Months to 1 Year (FN1842)

This publication provides general guidance for adding table foods to the diet of your growing baby.

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All About Food Allergens: Shellfish (FN1832)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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All About Food Allergens: Milk (FN1831)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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All About Food Allergens: Soy (FN1830)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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All About Food Allergens: Wheat (FN1829)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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Home Canning Meat Poultry, Red Meats, Game and Seafood (FN188 (Revised))

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.

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All About Food Allergens: Peanuts (FN1828)

This publication about food allergies is intended to be used in parent education programs and by high school teachers.

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All About Food Allergens: Eggs (FN1827)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

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Field to Fork Summer Squash! (FN1837)

Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.

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Field to Fork Edamame! (FN1836)

Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.

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