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Featured Resources

Latest Resources

Preserving Fruit Juices and Apple Cider - SP50-455

Publication includes information on how to preserve fruit juices and apple cider, including preparing, pasteurizing and canning.


Using Steam Canners - SP50-1005

Naturally high acid foods maybe processed in either a boiling water canner or a steam canner; i.e., fruits, jams, jellies, and pickles. For years steam canners were not recommended but recent research has provided directions for their safe use.


Fruit Pie Fillings - SP50-616

Canned fruit fillings are a time saver for year around pie making. The fillings may also be used as toppings on desserts.


Latest News

Oehler to be inducted into National 4-H Hall of Fame

Sep 22, 2017
Longtime youth leader one of 16 honorees from across the country

By Chris Branam | News Story

Get the scoop on storing squash and pumpkins

Sep 23, 2016
Avoid waiting until the first frost to harvest

By Kym Pokorny | News Story

How to dry herbs

Sep 18, 2009
Dried herbs keep their flavor

News Story

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Education Program Assistant
Associate Professor of Practice
Associate Professor of Food Safety Systems, Statewide Specialist for Master Food Preserver Program

Have a Question? Ask an Expert!

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Do soaked grains have more nutrients?

I recall learning that soaking grains before cooking them and using the water in the cooking is a good way to gain more nourishment than cooking without soaking. Please write details about soaking millet especially.

By Patty Case, | Featured Question