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Ec90-435 Let's Preserve: Vegetables And Vegetable Products, Julie A. Albrecht
Ec90-435 Let's Preserve: Vegetables And Vegetable Products, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
High quality home canned vegetables can add nutrients and variety to your meals throughout the year. Canning favorite and special products can be a rewarding experience and a source of pride for many people. Vegetables can be safely preserved at home by following the procedures in this publication.
Pressure canning is the only recommended method for canning low-acid vegetables.
G90-989 Drinking Water: Bacteria (Revised November 1998), Sharon Skipton, Paul J. Jasa, David L. Varner, Delynn Hay
G90-989 Drinking Water: Bacteria (Revised November 1998), Sharon Skipton, Paul J. Jasa, David L. Varner, Delynn Hay
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide discusses recommended practices to manage bacteria in a domestic water supply. The presence of bacteria and pathogenic (disease-causing) organisms is a concern when considering the safety of drinking water. Pathogenic organisms can cause intestinal infections, dysentery, hepatitis, typhoid fever, cholera, and other illnesses.
Ec90-434 Let's Preserve: Canning Basis, Julie A. Albrecht
Ec90-434 Let's Preserve: Canning Basis, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
Canning can be a safe and economical way to preserve quality food at home. Home preserved foods can provide a variety of nutritious food for your family all year long.
How Canning Preserves Foods
The high water content of most fresh foods makes them very perishable. Foods spoil or lose their quality for several reasons:
growth of undesirable microorganisms - bacteria,molds, and yeasts
activity of food enzymes
reactions with oxygen
moisture loss