Resources for Food Preservation
|Pressure Canning||Dec 5, 2019||348-585 (FST-222)|
|Boiling Water Bath Canning||May 6, 2022||348-594 (FST-426P)|
|Freezing Fruits and Vegetables||Jan 9, 2019||348-596|
|Using Dehydration to Preserve Fruits, Vegetables, and Meats||Jan 9, 2019||348-597|
|Food Storage Guidelines For Consumers||
Consumers get food in many ways. They can purchase their food from a convenience store, grocery store, or supermarket, grow or raise their own food, or receive food through a food pantry or other hunger relief program when needed. Often, an individual consumer will have access to more food than they can eat in a day and so it will need to be stored until it is used. This publication will address how you can safely store your food for optimal quality until you are ready to use and consume it.
|Jul 18, 2023||348-960 (FST-453NP)|
|Elaboración de Conservas a Presión (Pressure Canning)||
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.
|Sep 1, 2021||348-585S (FST-233P)|
|Going To Market||Jun 29, 2017||ANR-46NP (FST-273NP)|
|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.
|Feb 13, 2019||FST-100NP (FST-306NP)|
|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.
|Jan 16, 2019||FST-101NP (FST-305NP)|
|Can It Safely||FST-114NP (FST-441NP)|
|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
|Jan 16, 2019||FST-115NP (FST-307NP)|
|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.
|Oct 1, 2019||FST-139P (FST-331P)|
|Safe Handling and Storing of Raw Fruits and Vegetables||Aug 20, 2021||FST-234P|
|Enhancing the Safety of Locally Prepared Foods: What do I need to know to sell PACKAGED MEALS (refrigerated/frozen) at the farmers market?||Jun 9, 2020||FST-280NP (FST-364P)|
|Vegetable Fermentation||May 20, 2020||FST-328P|
|Edamame Processing: What Do I Need to Know?||Jun 30, 2020||FST-371P|
|Icing Your Catch to Take Home||Jul 27, 2021||FST-388NP|
|Master Food Volunteer||Oct 4, 2022||FST-76NP (FST-430NP)|
|Proposed Project Authorization Form||Apr 18, 2022||FST-83 (FST-410NP)|
|Master Food Volunteer Waiver for Activity Participation||Apr 18, 2022||FST-84 (FST-411NP)|
|Master Food Volunteer Hours Report||Apr 18, 2022||FST-85 (FST-409NP)|
|Master Food Volunteer Application||May 12, 2020||FST-89NP (FST-187NP)|
|Preserving High Acid Foods with a Steam Canner||May 10, 2022||FST-427NP|
|Making Safe Fermented Foods and Beverages||Sep 21, 2022||FST-435NP|
|Managing Salmonella Contamination Risk in Retail Food Facilities||Jan 24, 2023||FST-442NP|
|Common Questions When Developing an Environmental Monitoring Program for a Food Facility||Mar 9, 2023||FST-445NP|
|Identifying Trends in Training Needs of Food Safety Professionals in Virginia||May 26, 2023||FST-448NP|