Resources for Food Preservation

Title Available As Summary Date ID Author
Pressure Canning Apr 20, 2016 348-585 (FST-222)
Boiling Water Bath Canning Jan 9, 2019 348-594
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 Mar 23, 2018 348-960 (FST-286P)
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 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 Jul 7, 2017 FST-114NP (FST-275NP)
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)
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
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
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 May 12, 2020 FST-89NP (FST-187NP)