Life Sciences Commons^™

Preserving Pomegranates, Charlotte P. Brennand, Suzanne Jorgenson

All Current Publications

This publication describes pomegranates and how to store and can them. It also provides nutritional information.

Why Electric Pressure Cookers Are Not Pressure Canners, Cathy Merrill, Karin E. Allen, Susan Haws, Teresa Hunsaker, Patricia Mathis, Paige Wray, Ellen Serfustini

All Current Publications

Electric Programmable Pressure Cookers, such as the "Instant Pot, are being used for small batch pressure canning. This fact sheet explains research showing why this is a food safety hazard, with a high risk of producing home canned foods that could develop the deadly botulism toxin. Other Frequently Asked Questions about these cookers are also addressed.

Buying A Home Freeze-Dryer: What To Know Before You Go, Brian Nummer, Chris Jessen, Cathy Merrill, Paige Wray, Callahan K. Ward

All Current Publications

This fact sheet discusses home freeze-dryers,both the pros and cons of ownership.

Preserve The Harvest: Peaches, Ann Henderson

All Current Publications

This fact sheet provides information for preserving peaches. It includes selection and preparation, freezing peaches, canning peaches, canning peach nectar/puree, canning pie filling, jams, jellies, preserves, drying peaches, nutrition and storage.

Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs

All Current Publications

This publication gives tips on avoiding common canning mistakes.

Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer

All Current Publications

This publication discusses the basic principles of boiling water cannings.

Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer

All Current Publications

This publication discusses the basic principles of pressure canning.

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

All Current Publications

This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.

Preserving Apples, Kathleen Riggs, Charlotte Brennand

All Current Publications

This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information

Pretreatments To Prevent Darkening Of Fruits Prior To Canning Or Dehydrating, Carolyn Washburn, Christie Jensen

All Current Publications

This fact sheet describes pretreatments that can be used to prevent darkening of fruits prior to canning or dehydrating, including ascorbic acid, citric acid powder, lemon juice, citric acid mixtures, fruit juice, and sulfites.

Preserving Cherries, Charlotte P. Brennand, Ellen Serfustini

All Current Publications

This publication describes cherries and how to preserve them, including, selecting, canning, freezing, drying. It gives nutritional information and includes some recipes.

Preserving Pole And Bush Beans, Brian Nummer

All Current Publications

This publication provides information on the varieties of beans and how to best plant and harvest them.

Preserving Summer Squash, Brian Nummer

All Current Publications

This publication includes information about varieties, planting and harvesting, ways to preserve, nutrition, and recipes.

Preserving Apricots, Charlotte P. Brennand, Ann Henderson

All Current Publications

This publication provides information on the proper selection, preparation, freezing, and canning of apricots.

Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker

All Current Publications

This publications provides information on pears, including freezing, canning, drying, storing, and nutritional information.

Preserving Tomatoes, Pauline Williams, Charlotte P. Brennand

All Current Publications

This publication provides information of preserving tomatoes by freezing, canning, and drying, and includes recipes.

Preserving Berries, Charlotte P. Brennand, Debra Proctor

All Current Publications

This publication describes kinds of berries, how to select, can, freeze, and dry them. It also gives storage and nutritional information.

Preserving Chile, Charlotte P. Brennand

All Current Publications

1. The best way to preserve chile depends on how you plan to use it and your available storage space. Frozen or canned chile is best for chile rellenos and salsas. Stews can use frozen, canned or dried chile. Dried chile has minimal storage requirements and is light-weight for taking on camping trips. Pickled chiles can be used on a relish plate or as an ingredient in other dishes.

Preserving Venison, Charlotte P. Brennand, Brian A. Nummer, Margie P. Memmott

All Current Publications

This publication describes venison and how to properly select, can, freeze, and store it.

Pressure Canning Hydrated Wheat, Brian Nummer

All Current Publications

This is a statement regarding the untested canning practices of hydrated wheat berries.

Cutting And Preserving Whole Turkey, Charlotte P. Brennand Ph.D

Archived Food and Health Publications

There are more uses for a turkey than roasting it whole for holiday occasions. The least expensive way to have turkey pieces, especially if the turkey is purchased on sale, is to cut it up yourself. The following is to serve as a butchering and processing guide.

Food Preservation- Plan Ahead, Marilyn B. Noyes Ph. D., Jean Alder M.S.

Archived Food and Health Publications

Publication gives instructions on how to prepare for preserving your own food, including equipment needed, preparation instructions, and hints for a successful preservation process.