Publications
https://www.ag.ndsu.edu/publications
Nourish Your Skin
https://www.ag.ndsu.edu/publications/food-nutrition/nourish-your-skin
A Healthy Skin Diet is Like the Heart-healthy Diet.No publisherfoodnutritionhuman-health2019/05/08 12:47:00 GMT-5PublicationLet's Preserve Peaches!
https://www.ag.ndsu.edu/publications/food-nutrition/lets-preserve-peaches
Peaches are a delicious fruit that are “in season,” at their best quality and, often, best price in late summer. This publication provides step-by-step instructions for preserving them.No publisherfoodfood-preservation2016/04/27 14:58:00 GMT-5PublicationKnow Your Prescription and Nonprescription Medications
https://www.ag.ndsu.edu/publications/food-nutrition/know-your-prescription-and-nonprescription-medications
Many people take prescription or nonprescription medications on a regular basis. Do you know how to properly store and dispose of medications? Do our medications interact with any foods? Know the questions to discuss with hour healthcare provider.No publisherfoodnutritionhuman-health2019/05/07 15:37:00 GMT-5PublicationEat Smart. Play Hard. Sports Drinks: R They Needed?
https://www.ag.ndsu.edu/publications/food-nutrition/sports-drinks-r-they-needed
Sports drinks, such as Gatorade, Powerade and All Sport, contain carbohydrates and electrolytes, such as sodium, potassium and chloride. They are made for physical activity, to help rehydrate and to keep energy levels high. Are sports drinks really necessary? Not always. You can get these same benefits from other sources. A sports drink is not better for you unless you are active for 60 to 90 minutes or are exercising in very hot conditions. Anything less, and water should be the drink of choice.No publisherfoodnutritionhuman-health2016/04/28 08:24:00 GMT-5PublicationCanning and Freezing Tomatoes and Making Salsa
https://www.ag.ndsu.edu/publications/food-nutrition/canning-and-freezing-tomatoes-and-making-salsa
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 alternativeNo publisherfoodfood-preparationfood-preservation2016/04/28 08:32:00 GMT-5PublicationFIGHT BAC! Safe Handling of Fresh Fruits and Vegetables
https://www.ag.ndsu.edu/publications/food-nutrition/fight-bac-safe-handling-of-fresh-fruits-and-vegetables
Handling fruits and vegetables safely is easy. Although an invisible enemy may be in your kitchen, by practicing the recommendations here you can Fight BAC!No publisherfoodfood-safety2016/04/28 08:36:00 GMT-5PublicationEating for Your Eye Health
https://www.ag.ndsu.edu/publications/food-nutrition/eating-for-your-eye-health
We cannot change our genetic inheritance, but we can exercise and eat a diet rich in fruits and vegetables.No publisherfoodhuman-health2016/04/28 09:04:00 GMT-5PublicationJams and Jellies from Native (Wild) Fruits
https://www.ag.ndsu.edu/publications/food-nutrition/jams-and-jellies-from-native-wild-fruits
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, 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.No publisherfoodfood-preservation2016/04/28 09:14:00 GMT-5PublicationEquipping Your Kitchen
https://www.ag.ndsu.edu/publications/food-nutrition/cooking-101-week-1-quick-and-easy-menus-recipes-and-tips-for-singles-and-couples-equipping-your-kitchen
You don’t need to have a gourmet kitchen to be a good cook, but having some kitchen equipment essentials can make cooking a breeze. From Cooking 101 (Week 1) Quick and Easy Menus, Recipes and Tips for Singles and CouplesNo publisherfoodfood-preparation2016/04/28 09:22:00 GMT-5PublicationHot Tips About Food Storage
https://www.ag.ndsu.edu/publications/food-nutrition/cooking-101-week-2-quick-and-easy-menus-recipes-and-tips-for-singles-and-couples
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. From Cooking 101 (Week 2) Quick and Easy Menus, Recipes and Tips for Singles and CouplesNo publisherfoodfood-preparation2016/04/28 10:05:00 GMT-5PublicationSafe Food for Babies and Children: Choking Dangers
https://www.ag.ndsu.edu/publications/food-nutrition/safe-food-for-babies-and-children-choking-dangers
Every child is at risk of choking: Older infants and children less than 5 years old easily can choke on food, toys and household objects. A single choking incident may result in death, permanent brain damage due to lack of oxygen and other complications associated with airway blockage. This publication provides tips on choking prevention.No publisherfoodfamily-adolescencefood-safetyfamily2016/08/26 08:25:00 GMT-5PublicationQuestions and Answers About Using a Boiling Water-bath Canner
https://www.ag.ndsu.edu/publications/food-nutrition/questions-and-answers-about-using-a-boiling-water-bath-canner
Water-bath canning is a method of preserving high-acid foods. Fresh foods contain a high percentage of water, which makes them very perishable. High-acid foods can be preserved safely when they reach temperatures provided by a boiling water-bath canner. To kill harmful molds, yeasts and some bacteria, processing using the boiling water-bath method ensures the safety of preserved produce. However, this method does not provide high enough temperatures to destroy botulinum spores in low-acid foods such as vegetables.No publisherfoodfood-safetyfood-preservation2016/04/28 13:03:00 GMT-5PublicationIt’s Clean, But Is It Sanitized?
https://www.ag.ndsu.edu/publications/food-nutrition/its-clean-but-is-it-sanitized
Find out about the difference between cleaning and sanitizing.No publisherfoodfood-safetyfood-preparation2016/04/28 13:05:00 GMT-5PublicationFood Preservation: Making Pickled Products
https://www.ag.ndsu.edu/publications/food-nutrition/making-pickled-products
Pickling is one of the oldest known methods of food preservation. Pickled foods add a special touch to many snacks and meals.No publisherfoodfood-safetyfood-preparationfood-preservation2017/11/29 14:27:00 GMT-5PublicationWild Side of the Menu No. 1 Care and Cookery
https://www.ag.ndsu.edu/publications/food-nutrition/wild-side-of-the-menu-no-1-care-and-cookery
The most succulent wild game can be destroyed by improper handling in the field or improper cooking at home. The handling of the meat from harvesting to preparing can make a major difference in flavor and safety of the end product. The purpose of this publication is to provide information on proper care and cookery of wild game so you can fully enjoy the fruits of the field.No publisherfoodfood-safetyfood-preparation2019/05/08 13:07:00 GMT-5Publication