Food Science Extension Publications
Elizabeth Andress http://extension.uga.edu/publications/detail.html?number=FDNS-E-43-01Elizabeth Andress http://extension.uga.edu/publications/detail.html?number=FDNS-E-43-03Elizabeth Andress http://extension.uga.edu/publications/detail.html?number=FDNS-E-43-14Julia Gaskin http://extension.uga.edu/publications/detail.html?number=C853Gary Hawkins http://extension.uga.edu/publications/detail.html?number=C961Elizabeth Andress http://extension.uga.edu/publications/detail.html?number=B989Anand Mohan http://extension.uga.edu/publications/detail.html?number=B1438Anand Mohan http://extension.uga.edu/publications/detail.html?number=B1437Elizabeth Little http://extension.uga.edu/publications/detail.html?number=B1440-01Kasey Christian http://extension.uga.edu/publications/detail.html?number=FDNS-E-43-18See More
When fruits are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes that can spoil food quality. Because fruits have a high acid content, processing can be done in a boiling water bath canner or in a pressure canner. This publication provides information on equipment and materials needed for canning fruit as well as instructions for before, after, and during the preservation process. Preparation methods and processing times for specific fruits are also given. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.
Pressure canning is the only safe method of canning all vegetables (except tomatoes). The Clostridium botulinum microorganism is the main reason pressure canning is necessary. This publication provides directions on how to safely preserve specific vegetables with a pressure canner. Information on equipment, preparation, and processing are given, as well as information on how to guard against spoilage. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.
Freezing Prepared Foods
Foods for packed lunches or elaborate dinners can be kept in your freezer ready for busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes, baked goods and desserts in and out of your freezer, you can make good use of your freezer and good use of your time. This publication provides information on preparing to freeze, packaging, and storage. It also provides specific directions for freezing a variety of prepared foods. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.
How to Convert an Inorganic Fertilizer Recommendation to an Organic One
Many farmers and gardeners use natural minerals and organic fertilizers rather than synthetic ones to build their soil. If you use organic materials as all or part of your fertilization program, this publication will help you calculate the proper amount to use from the recommendations provided by a soil test.
Simulating Crop Rotations in the Coastal Plain with the Revised Universal Soil Loss Equation 2
Research shows the benefits of using conservation practices such as conservation tillage, vegetated waterways, adding organic soil amendments and reducing tillage operations.
So Easy To Preserve
The 6th edition of this popular book is available for purchase only. The 388-page book covers topics on Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. There are 10 new products and two revised product recommendations in this edition. It's suitable for both new and veteran food preservers. Information on how to purchase this for-sale publication is available at: http://setp.uga.edu
Is Your Label Gluten Free?
With the increased demand for “gluten-free” products in the market place, food processors and manufacturers have started to develop more and more better-tasting and nutritious food products that are also gluten-free. However, the federal food labeling regulations for gluten-free products can be very confusing for small food processors and new food product entrepreneurs. The purpose of this bulletin is to assist small food processors and food entrepreneurs in their understanding of the FDA labeling requirements for putting “gluten-free” on the label of packaged food products. The authors do not claim interpretation or replacement of any other federal or state regulations about labeling requirements.
Basics of Sausage Making: Formulation, Processing and Safety
This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt. The recipes listed in this publication collected from various sources and have been prepared and tested. They are suitable for beginners and experts alike. Also included is information on the history of sausage making, sausage types and ingredients, sausage making equipment and procedures, and food safety concerns and procedures.
2015 Southeast Regional Organic Blueberry Pest Management Guide
A guide for organically managing diseases, insects, weeds and wildlife in blueberries in the Southeast. This publication is not intended to provide all details on organic blueberry production, although it does include the production methods that reduce the impact of plant disease and pest issues. The information presented is intended for use only as a guide. Specific rates and application methods are on the pesticide label, and these are subject to change at any time. Always refer to and read the pesticide label before making any application! The pesticide label supersedes any information contained in this guide, and it is the law. Because environmental conditions and grower application methods vary widely, suggested use does not imply that performance of the pesticide will always conform to the safety and pest control standards indicated by experimental data. More information can be found at http://www.smallfruits.org/SmallFruitsRegGuide/index.htm
Relishes are the perfect complement to add interest to a meal or appetizer. Relishes are made from chopped fruits and/or vegetables cooked to a desired consistency in a spiced vinegar solution. The blending of these ingredients adds a slightly sweet and satisfyingly savory touch to special dishes or to simply top off a hotdog at a cookout! Either way, relishes are popular and come in many distinctive flavors. This publication covers the ingredients, equipment and procedures necessary for properly canning relish. Recipes for a variety of relishes are also included. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.