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Melissa Chase

Title Summary Date ID Author(s)
Eat Smart, Move More at Farmers Markets: Apples Jun 16, 2015 HNFE-314-5NP
Eat Smart, Move More at Farmers Markets: Beets Jun 16, 2015 HNFE-314-7NP
Eat Smart, Move More at Farmers Markets: Black-eyed Peas Nov 18, 2015 HNFE-320-11NP
Eat Smart, Move More at Farmers Markets: Blackberries Nov 18, 2015 HNFE-320-12NP
Eat Smart, Move More at Farmers Markets: Blueberries Nov 19, 2015 HNFE-320-13NP
Eat Smart, Move More at Farmers Markets: Broccoli Jun 16, 2015 HNFE-314-10NP
Eat Smart, Move More at Farmers Markets: Cabbage Jun 16, 2015 HNFE-314-8NP
Eat Smart, Move More at Farmers Markets: Cantaloupe Nov 19, 2015 HNFE-320-14NP
Eat Smart, Move More at Farmers Markets: Cauliflower Jun 16, 2015 HNFE-314-9NP
Eat Smart, Move More at Farmers Markets: Corn on the Cob Jun 16, 2015 HNFE-314-6NP
Eat Smart, Move More at Farmers Markets: Cucumbers Nov 18, 2015 HNFE-320-10NP
Eat Smart, Move More at Farmers Markets: Green Beans Jun 12, 2015 HNFE-314-4NP
Eat Smart, Move More at Farmers Markets: Nectarines Oct 20, 2015 HNFE-320-9NP
Eat Smart, Move More at Farmers Markets: Peaches Oct 20, 2015 HNFE-320-8NP
Eat Smart, Move More at Farmers Markets: Peas Oct 20, 2015 HNFE-320-7NP
Eat Smart, Move More at Farmers Markets: Peppers Oct 14, 2015 HNFE-320-2NP
Eat Smart, Move More at Farmers Markets: Plums Oct 14, 2015 HNFE-320-1NP
Eat Smart, Move More at Farmers Markets: Potatoes Oct 14, 2015 HNFE-320-3NP
Eat Smart, Move More at Farmers Markets: Pumpkins Nov 19, 2015 HNFE-320-16NP
Eat Smart, Move More at Farmers Markets: Strawberries Jun 12, 2015 HNFE-314-1NP
Eat Smart, Move More at Farmers Markets: Sweet Potatoes Oct 19, 2015 HNFE-320-6NP
Eat Smart, Move More at Farmers Markets: Tomatoes Oct 19, 2015 HNFE-320-5NP
Eat Smart, Move More at Farmers Markets: Turnips Oct 19, 2015 HNFE-320-4NP
Eat Smart, Move More at Farmers Markets: Watermelon Nov 19, 2015 HNFE-320-15NP
Eat Smart, Move More at Farmers Markets: Yellow Crookneck Squash (Summer Squash) Jun 12, 2015 HNFE-314-3NP
Eat Smart, Move More at Farmers Markets: Zucchini Jun 12, 2015 HNFE-314-2NP
Elaboración de Conservas a Presión

 El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas. 

May 4, 2016 348-585S (FST-233P)
Junior Master Food Volunteer Teen Mentor Hours Report Jun 28, 2013 FST-115NP
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets Jun 3, 2013 FST-101NP
Living Well Newsletter, Volume 6, Issue 2 Apr 23, 2013 370-106
Master Food Volunteer Sep 24, 2015 FST-76NP(FST-215)
Master Food Volunteer Foods Demonstration Guide Aug 9, 2013 FST-100NP
Master Food Volunteer Program, "Developing the Lesson Plan" Template Jul 10, 2013 FST-103NP
Master Food Volunteer Re-Enrollment Form Nov 1, 2016 FCS-121NP
Pressure Canning

The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.

Apr 20, 2016 348-585 (FST-222)
Safe Handling and Storing of Raw Fruits and Vegetables

Fruits and vegetables are essential for a healthy diet.
Nutritious produce can be purchased at your local
grocery store or farmers market, or even grown in
your backyard. While produce is usually safe, it can
become contaminated throughout the farm-to-fork
continuum with harmful microorganisms, including
bacteria, viruses, and parasites, that can cause illness
(pathogens). A foodborne illness, often referred to as
“food poisoning,” can occur through consumption of
contaminated foods.

Aug 29, 2016 FST-234P
The Effective Volunteer Teacher Jul 10, 2013 FST-102NP