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Pickle And Other Condiment Recipes From Backyard Farmer, Wayne C. Whitney, Sue Ann Gardner
Pickle And Other Condiment Recipes From Backyard Farmer, Wayne C. Whitney, Sue Ann Gardner
Zea E-Books Collection
Compiled by Wayne C. Whitney, Extension Horticulturist University of Nebraska Extension Publication CC-245 (1972) With a new Preface by Sue Ann Gardner Here are the favorite pickle and other condiment recipes submitted by viewers of Backyard Farmer, a television program of the Extension Service, University of Nebraska College of Agriculture. On this program, questions pertaining to the home, yard and garden are answered by specialists in the areas of Horticulture and Forestry, Entomology, Plant Pathology and Agronomy. This publication resulted from an on-the-air request for pickle recipes. Some 536 recipes were received from interested viewers from Nebraska and surrounding states. …
An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley
An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley
Graduate Theses and Dissertations
Edamame is a food-grade soybean (Glycine max (L.) Merrill) that is either harvested immature (R6 stage) or after plant maturity (R8 stage). At R6, the premium product will have crescent- shaped large green pods and gray pubescence. At R8, the seed will either have stayed green or will have turned yellow, black, or brown. Edamame is a healthy snack with a sweet flavor and firm texture. The edamame market is growing in the United States, creating a need for more adapted varieties. The genetic diversity is low among adapted large-seeded breeding lines. Finding diverse accessions will help develop larger and …
Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs
Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs
All Current Publications
This publication gives tips on avoiding common canning mistakes.
Changes In Carbohydrates Of Navy Beans During Hydration And Subsequent Thermal Processing, Robert Blake Lowe
Changes In Carbohydrates Of Navy Beans During Hydration And Subsequent Thermal Processing, Robert Blake Lowe
Masters Theses
Navy beans were subjected to six different hydration protocols that varied in time, temperature, and methodology after which they were thermally processed in both a brine solution and a typical baked bean sauce. Beans, isolated starch, and hydration fluid were analyzed immediately after the completion of hydration protocols. Significant differences were noted between those protocols utilizing low heat (1 and 2) and those utilizing high heat methods (3-6). Bean from low heat protocols were firmer overall. Starch granules from low heat beans were smaller in overall size, experienced less surface damage retained birefringence, and could absorb more water (higher swell …
Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor
Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor
Joseph Okai Ashong
Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve …
Food Canning-Major Canning Sins, Charlotte P. Brennand
Food Canning-Major Canning Sins, Charlotte P. Brennand
Archived Food and Health Publications
Factsheet gives tips for practicing proper safety techniques while canning a variety of foods.
12 Steps To Successful Canning, Unknown Unknown
12 Steps To Successful Canning, Unknown Unknown
All Archived Publications
This factsheet gives 12 steps to follow in order to can foods successfully.
Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs
Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs
All Current Publications
This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.