Resources for Food Preservation

Title Available As Summary Date ID Author
Pressure Canning Apr 20, 2016 348-585 (FST-222)
Steps to Keeping Foods Safe in your Home
Did you know that 1 in 6 Americans get sick from eating food that is not safe? See the thermometer to find out what temperature you should cook foods to.
May 11, 2015 348-593(HNFE-296NP)
Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products Jul 1, 2011 348-594
Freezing Fruits and Vegetables May 1, 2009 348-596
Using Dehydration to Preserve Fruits, Vegetables, and Meats Jun 1, 2009 348-597
Food Storage Guidelines For Consumers Jan 15, 2013 348-960 (FST-66P)
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)
Dry Curing Virginia-Style Ham Dec 18, 2012 458-223
Safe Processing of Meat and Poultry Jerky May 18, 2011 458-501
Going To Market Feb 7, 2014 ANR-46NP (ANR-99NP)
Master Food Volunteer Foods Demonstration Guide
When you are volunteering as a Virginia Cooperative Extension Master Food Volunteer or as a volunteer for other Family and Consumer Sciences programs, you may have the opportunity to share what you learn with others by giving a foods demonstration. Talking in front of a group of friends and other volunteers can be a little scary at first, but with planning and practice, you will be able to give a foods demonstration with ease.
Aug 9, 2013 FST-100NP
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets
A good demonstration can motivate others to try new fruits and vegetables, eat more servings of them, and prepare them more nutritionally. Before you present a farmers market demonstration, check with the local market manager and/or health department for current regulations. Next, pull out the old razzle-dazzle and leave your audience so star struck, they will come back to the farmers market for more! This demonstration activity can be used by adults and older youth.
Jun 3, 2013 FST-101NP
The Effective Volunteer Teacher
Volunteer teachers are important to community organizations of all types. These organizations rely on volunteers to teach a variety of topics.
Jul 10, 2013 FST-102NP
Master Food Volunteer Program, "Developing the Lesson Plan" Template Jul 10, 2013 FST-103NP
Can It Safely Aug 28, 2013 FST-114NP
Junior Master Food Volunteer Teen Mentor Hours Report
Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report
Jun 28, 2013 FST-115NP
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk
The majority of the milk and dairy products sold in the United States are pasteurized, which means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli, Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only improves the safety of the milk but also lengthens its shelf life.
Jan 31, 2014 FST-139
How to Write a Recipe
Whether sharing a recipe with family and friends or using it in a classroom setting or professional publication, knowing how to write a clear, concise, easy-to-follow recipe is an important skill. It takes creativity and practice to develop a delicious and wholesome dish. Writing a recipe so others can duplicate your results successfully, time after time, requires adhering to specific guidelines and a set of rules.
Nov 9, 2015 FST-155NP (FST-214NP)
Safe Handling and Storing of Raw Fruits and Vegetables Aug 29, 2016 FST-234P
Quick Guide to Understanding Food Irradiation Sep 21, 2016 FST-241NP
Master Food Volunteer Sep 24, 2015 FST-76NP(FST-215)
Master Food Volunteer Proposed Project Authorization Form Mar 1, 2017 FST-83 (FST-249)
Master Food Volunteer Waiver for Activity Participation Mar 2, 2017 FST-84
Master Food Volunteer Hours Report Mar 1, 2017 FST-85
Master Food Volunteer Application Feb 24, 2015 FST-89NP (FST-187NP)