Food Publications

SP - Publications

SP 50-303 Tips for Reducing Sugar in Food Preservation 3/2000

SP 50-304 Fruit Butters 3/2013

SP 50-305 Preserving Foods:Peas and Edible Pea Pods 3/2013

SP 50-443 Preserving Foods: Corn 3/2013

SP 50-444 Preserving Foods: Peaches 2/2013

SP 50-445 Preserving Foods: Green, Italian or Wax Beans 3/2013

SP 50-446 Preserving Foods: Apples 3/2013

SP 50-447 Preserving Foods: Summer Squash 3/2013

SP 50-454 Preserving Foods: Peppers 3/2013

SP 50-455 Preserving Foods: Fruit Juices & Apple Cider 2/2013

SP 50-456 Low Sugar Jams and Jellies 3/1988

SP 50-464 Analyzing Pickle Recieps 3/2013

SP 50-466 Pickle Fact Sheet 2/2013

SP 50-467 Volenteers as Teachers 3/2013

SP 50-470 If you Home Freezer Stops 2/2013

SP 50-490 Botulism 5/2012

SP 50-492 Making Maraschino Cherries 3/1992

SP 50-494 Food Safety & Preservation: Using Preserved Foods Safely 2/2013

SP 50-495 Canning Equipment 2/2013

SP 50-532 Solar Food Dryer  1995

SP 50-533 Low Salt Pickles 2/2013

SP 50-534 Drying and Roasting Seeds 3/2003

SP 50-535 Food Safety & Preservation: Meat/Poultry Jerky 3/2013

SP 50-536 Preserving Foods: Wild Berries & Fruits 2/2013

SP 50-538 Preserving Food with Help from Your Microwave 3/2013

SP 50-540 Refrigerated Foods 2/2013

SP 50-586 Preserving Foods:Preserving Plums & Prunes 2/2013

SP 50-587 Enjoying Home Dried fruits and Vegetables 3/2013

SP 50-592 Mastering a Demonstration 3/2013

SP 50-602 Steam Canners- Position Paper 3/2013

SP 50-603 Should I Vacume Package Food at Home? 3/2013

SP 50-604 Food Safety & Preservation: Remaking Soft Jellies 3/2013

SP 50-616 Food Safety & Preservation: Fruit Pie Fillings 3/2013

SP 50-632 Food Safety & Preservation:Making Berry Syrups at Home 3/2013

SP 50-645 Preserving Foods: Garlic 2/2013

SP 50-646 Food Safety & Preservation:Preserving for Special Diets 3/2013

SP 50-648 Preserving Foods: Figs 2/2013

SP 50-649 Food Safety & Preservation: Pressure Canner Use and Care 3/2013

SP 50-660 Prevent Food Poisoning

SP 50-661 Salsa Recipes for Canning 5/2009

SP 50-677 Guidelines for Referigeration of Foods 3/2003

 SP 50-678 Preserving Foods: Pears 2/2013

SP 50-693 Curing and Smoking Poultry Meat 3/2013

SP 50-694 Preserving Foods: Asian Pears 2/2013

SP 50-695 Safety of Canned Food that Freezes 2/2013

SP 50-701 Food Safety & Preservation: Herbs and Vegetables in Oil 9/2011

SP 50-711 Frozen Food Storage Guide 3/2013

SP 50-712 Fruit and Vegetable Yield Chart 3/2013

SP 50-716 Pressure Canning Fruits 3/2013

SP 50-717 Vegetable and Fruit Storage Guide 3/2013

SP 50-735 Summer Sausage Tips 3/2013

SP 50-736 Flavored Vinegars 3/2013

SP 50-737 Canning Fruits (Summary Chart) 3/2013

SP 50-738 Canning Low-Acid Vegetables 3/2013

SP 50-739 Filleting Tuna for Canning 3/2013

SP 50-741 Canned Meat, Poultry and Fish 3/2013

SP 50-742 Canned Vegetables: Problems and Solutions 3/2013

SP 50-743 Canned Fruits and Tomatos: Problems and Solutions 3/2013

SP 50-744 Pickles and Relishes: Problems and Solutions 3/2013

SP 50-745 Sauerkraut: Problems and Solutions 3/2013

SP 50-746 Jams and Jellies: Problems and Solutions 3/2013

SP 50-747 E. Coli Bacteria 3/2013

SP 50-748 Critical Canning Steps:Products Requiring Acidifcation Tomatoes 3/2013

SP 50-749 Critical Canning Steps:Products Requiing Acidifcation Figs and Asian Pears 3/2013

SP 50-750 Critical Canning Steps: High Acid Foods: Fruits 3/2013

SP 50-751 Critical Sanning Steps: High Acid Foods: Quick and Fermented Pickles 3/2003

SP 50-752 Critical Canning Steps Low Acid Foods: Vegetables, Meats, Poultry & Fish 3/2013

SP 50-757 Food Safety & Preservation: Fruit Pickles and Chutney 2/2013

SP 50-763 Uncooked Freezer Jams 3/2013

SP 50-764 Food Safety & Preservation: Making Jams, Jellies, and Fruit Spreads 3/2013

SP 50-765 Food Safety & Preservation:Low Sugar Fruit Spreads 3/2013

SP 50-766 Foods that do not freeze well 3/2013

SP 50-767 Preserving Foods: Pumpkings and Winter Squash 3/2013

SP 50-768 Preserving Foods: Tomatillos 3/2013

SP 50-771 We Wish You Well! Keeping Food Safe 3/2013

SP 50-776 Critcal Canning Steps- Guidelines for Evalutaion Safety 3/2013

SP 50-777 Jams, Jellies, and Preserves with No Added Pectin 3/2013

SP 50-778 Homemade Liquid Pectin 3/2006

SP 50-780 Preserving Foods: Berries 2/2013

SP 50-784 Food Safety & Preservation: It Must Have Been Something I Ate! 3/2013

SP 50-793 Horseradish 3/2013

SP 50-808 Pectin Facts 5/2013

SP 50-814 Summer Food Safety 3/2013

SP 50-825 Food Irradiation 3/2013

SP 50-831 Recommended Storage Times 3/2013

SP 50-832 Preserving Kiwifruit 3/2013

SP 50-834 Tips for Critical Thingking about Food Safety 2/2013

SP 50-835 Water Storage For Emergencies 3/2013

SP 50-836 Storage of Grain and Legumes at Home 3/2013

SP 50-837 Kitchen Cleanliness 3/2013

SP 50-838 Food Safety & Presrvation: Food Safety Tips for Pregnate Women, Infants & Young  Children. 2/2013

SP 50-872 Food Safety & Preservation: Food Safety Tips For Older Adults 2/2013

SP 50-882 Preserving Rhubarb 3/2013

SP 50-883 Preserving Foods: Cherries 2/2013

SP 50-919 Preserving Mushrooms 3/2013

SP 50-920 Preserving Tomatoes 3/2013

SP 50-921 Food Safety & Preservation: Drying Herbs 3/2013

SP 50-922 Canned Lemon Curd 3/2013

SP 50-923 Food Preservation Resources 3/2013

SP 50-928 Canning Breads and Cakes

SP 50-929 Preserving Cranberries 3/2013

SP 50-930 Food Safety Regulation 3/2013

SP 50-931 Food Safety & Preservation: Canning Soups 3/2013

SP 50-932 Food Safety & Preservation: Home Pasteurization of Raw Milk 3/2013

SP 50-933 Shipping Food Gifts 3/2013

SP 50-934 Molds on Food: Are They Dangerous? 3/2010

SP 50-935 Sweeteners: Nutritive and Non-Nutritive 3/2013

SP 50-939 Cost of Preserving and Storing Food 9/08

SP 50-946 Processing in a Canner 3/2013

SP 50-947 How Much to Can 2/2013

SP 50-955 Preserving Foods: Dried Beans 3/2013