Publications

Featured Resource on Food Preservation & Canning

Fruits and Vegetables

• Canning Vegetables: Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. ...
• Guardado de vegetales en conserva: Guardar en conserva puede ser una estupenda forma de obtener el beneficio total de los vegetales de su jardín. Cuando se preparan correctamente, los alimentos retienen sus nutrientes y sabor. Si se hace en forma incorrecta, ...
• Canning Fruits: This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.
• Guardado de frutas en conserva: Esta publicación explica cómo garantizar tanto la seguridad como la calidad de las frutas frescas guardadas en conserva. Los detalles cubiertos incluyen la selección y la preparación del equipo; la preparación de manzanas, ...
• Canning Tomatoes and Tomato Products: Covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water ...
• Elaboración de conservas de tomates y productos de tomates: Se deben usar métodos seguros para el envase de tomates o productos de tomate. Como resultado de nuevos hallazgos de investigación y cambios en las variedades de tomates, las recomendaciones para su conserva han cambiado a ...
• Salsa Recipes for Canning: This popular publication has been updated with 5 new scrumptious-yet-simple salsa recipes and enough approved variations to please even the pickiest salsa makers. We've added detail on key ingredients and safety issues to help ...
• Recetas de salsa para guardar en conserva: Esta famosa publicación ha sido actualizada con 5 nuevas recetas de salsa fáciles y sabrosas con suficientes variaciones aprobadas como para complacer hasta a los más exigentes preparadores de salsa. Agregamos detalles sobre ...
• Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.

• Enjoying Home Dried Fruits and Vegetables SP50-587: Dried fruits and vegetables make excellent snack and camping foods, but can also add variety to family meals. This publication offers a variety of recipes that use dried fruits and vegetables.
• Preserving Mangoes - SP50-1006: Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.
• Fruit Butters (SP 50-304): Publication includes information on making fruit butters - including making the pulp, a basic recipe, cooking, and processing.
• Remaking Soft Jellies (SP 50-604): What to do when jam or jelly is too soft? Includes recipe to remake jam/jelly, processing, and storage.
• Jams and jellies: problems and solutions (SP 50-746): Publications provides information on common problems and solutions when making jam, jelly, and fruit preserves.
• Herbs and vegetables in oil (SP 50-701): It’s important to keep food safety in mind when storing vegetables (such as garlic, mushrooms, chili peppers) or herbs in oil. These low-acid foods can be a source of Clostridium botulinum bacteria, which are found in soil, ...
• Preserving foods: berries (SP 50-780): publication provided information on how to preserve berries, including harvesting, canning, freezing, and drying.
• Preserving Fruits: Wild Berries and Fruits (SP 50-536): Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.
• Foods that do not freeze well (SP 50-766): This fact sheet provides a list of foods with usual use and condition after thawing.
• Fruit pie fillings (SP 50-616): Canned fruit fillings are a time saver for year around pie making. The filling may also be used as toppings on desserts.
• Uncooked freezer jam (SP 50-763): Freezer jams are prepares without cooking. The consistency of the jam is not dependent on the cooking process. that are easy to make and use little equipment.
• 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.
• Canned Fruits and Tomatoes: Problems and Solutions - SP50-743: Publication describes common problems and solutions when canning fruit and tomatoes.
• Canned Vegetables: Problems and Solutions - SP50-742: Publication describes common problems and solutions when pressure canning vegetables.
• The Laws of Salsa - SP50-1003: Guidelines for preparing and preserving safe, healthy salsa.

Meat, Poultry, Game and Seafood

• Canning Seafood: This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It includes ...
• Canning Smoked Fish at Home: This bulletin gives instructions for lightly smoking fish in preparation for canning and for the canning process itself. Fully smoked fish, in contrast, is too dry and strongly flavored after canning.
• Canning Meat, Poultry, and Game: Canning meats is made more simple using this easy-to-follow guide! Wonderful and tasty recipes within.

• Summer sausage & deli style meats (SP 50-735): Publication includes tips on making summer sausage - including ingredients, nitrates/nitrites, cooking, and storage.
• Canned meat, poultry, and fish: problems and solutions (SP 50-741): Publications provides information about common problems and solutions when pressure canning meat, poultry, and fish.
• Filleting Tuna for Canning (SP 50-739): Step by step instructions for fileting tuna for canning. You do not have to precook tuna before canning. Learn a convenient way to prepare tuna for the “raw pack” home canning technique, taking advantage of the unique flavor you obtain by cooking the tuna in its own juices.
• Canning Soup (SP 50-931): Information on how to safely can coup, including procedure and processing time. Includes recipe for clam chowder base.
• Foods that do not freeze well (SP 50-766): This fact sheet provides a list of foods with usual use and condition after thawing.
• Curing and Smoking Poultry Meat - SP50-693: Publication includes information on curing/smoking poultry and meat, including types of cures, preparation, smoking/cooking, and storage.
• Canning Tuna Fact Sheet - SP50-1002: Fact sheet on canning tuna - including handling, processing/pressure canning, and storage.
• Canned Meats, Poultry and Fish: Problems and Solutions - SP50-741: Publication provides information about common problems and solutions when pressure canning meat, poultry, and fish.
• Filleting Tuna for Canning - SP50-739: Publication provides step by step instruction for filleting tuna for canning.

Pickling

• Pickling Fish and Other Aquatic Foods for Home Use: Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook salmon, sturgeon, candle ...
• Pickling Vegetables: Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

• Low salt pickles (SP 50-533): Information on how to make low salt pickles, including recipes, preparation, and processing.
• Preserving for special diets (SP 50-646): This provides the home food preserver information on reducing sugar and/or salt when preserving food for those with special dietary needs.
• Low Salt Pickles - SP50-533: Information on how to make low salt pickles, including recipes, preparation, and processing.
• Canned Sauerkraut: Problems and Solutions - SP50-745: Publications describes common problems and solutions when making and canning sauerkraut.
• Pickles and Relishes: Problems and Solutions - SP50-744: Publications describes common problems and solutions when making pickles and relishes.
• Flavored Vinegars - SP50-736: Information on making flavored vinegars - includes recipes and facts regarding food safety issues.
• Fruit Pickles and Chutney - SP50-757: Publication includes information about fruit pickles and chutney, including ingredients, equipment, preparation, processing and storage. Also several fruit pickle and chutney recipes included.
• Pickle Fact Sheet - SP50-466: Fact sheet about pickles, including types of pickles, ingredients, storing and processing
• Analyzing Pickle Recipes - SP50-464: Fact sheet that describes the things to look in a safe pickle recipe.
• Pickling Vegetables: Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

Jams, Jellies, Preserves

• Fruit Butters (SP 50-304): Publication includes information on making fruit butters - including making the pulp, a basic recipe, cooking, and processing.
• Remaking Soft Jellies (SP 50-604): What to do when jam or jelly is too soft? Includes recipe to remake jam/jelly, processing, and storage.
• Jams and jellies: problems and solutions (SP 50-746): Publications provides information on common problems and solutions when making jam, jelly, and fruit preserves.
• Pectin facts (SP 50-808): Pectin facts - including manufacturer contact information.
• Preserving foods: berries (SP 50-780): publication provided information on how to preserve berries, including harvesting, canning, freezing, and drying.
• Preserving Fruits: Wild Berries and Fruits (SP 50-536): Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.
• Fruit pie fillings (SP 50-616): Canned fruit fillings are a time saver for year around pie making. The filling may also be used as toppings on desserts.
• Uncooked freezer jam (SP 50-763): Freezer jams are prepares without cooking. The consistency of the jam is not dependent on the cooking process. that are easy to make and use little equipment.
• Low sugar jams & jellies/fruit spreads (SP 50-765): Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies, and fruit spreads.
• Jams, jellies, and preserves with no added pectins (SP 50-777): When making jams, jellies, and preserves for fruits that contain natural pectin, it's not necessary to ass additional pectin. This publication provides basic steps for making fruit spreads without added pectin.
• Making jams, jellies, and fruit spreads (SP 50-764): Publication includes important information regarding preserving jams, jellies, preserves, and fruit spreads safely.
• Making Jams, Jellies and Fruit Spreads - SP50-764: Publication includes important information regarding preserving jams, jellies, preserves and fruit spreads safely.
• 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.
• Jams, Jellies, and Preserves with No Added Pectin - SP 50-777: When making jams, jellies, and preserves from fruits that contain natural pectin, it’s not necessary to add additional pectin. This publication provides basic steps for making fruit spreads without added pectin.
• Low Sugar Jams & Jellies/Fruit Spreads - SP 50-765: Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies and fruit spreads.
• Uncooked Freezer Jam - SP 50-763: Freezer jams are prepared without cooking. The consistency of the jam is not dependent on the cooking process. They are easy to make and use little equipment.
• Canned Lemon Curd - SP50-922: Information how to make, can, and store lemon curd.
• Pectin Facts - SP50-808: Pectin facts - including manufacturer contact information.
• Jams and Jellies: Problems and Solutions - SP50-746: Publications provides information on common problems and solutions when making jam, jelly, and fruit preserves.
• Making Berry Syrups at Home - SP50-632: How to make berry syrup - includes tips on fruit preparation, cooking, processing, and storage.
• Remaking Soft Jellies - SP50-604: What to do when jam or jelly is too soft? Includes recipe to remake jam/jelly, processing, and storage.
• Fruit Butters - SP50-304: Publication includes information on making fruit butters - including making the pulp, a basic recipe, cooking, and processing.

General Canning

• Using and Caring for Your Pressure Canner: Pressure canning is the only safe way to can meat, poultry, seafood, and vegetables. This booklet explains how to keep your pressure canner in top condition and use it safely.
• Safely Canning Foods: Pressure Canners, Pressure Cookers and Electric Pressure Cookers: This illustrated fact sheet explains the difference between pressure canners, pressure cookers and electric pressure cookers. Pressure canners are recommended for food preservation but pressure cookers and electric pressure cookers are not.

• Pressure Canner Use and Care (SP 50-649): Information about the different types of gauged home canners, and how to care for and use the pressure canner safely.
• Using Preserved Foods Safely (SP 50-494): Guidelines for using preserved food safely.
• Canning Checklist Bookmarks: Canning Checklist OSU Bookmarks.
• Pressure Canner Use and Care - SP50-649: Information about the different types and uses of home canners.

Freezing

• Freezing Fruits and Vegetables: This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.
• La congelación de frutas y verduras: La congelación es un método sencillo y rápido para conservar los alimentos. Con las condiciones óptimas, se conservan bien los nutrientes, el sabor y la textura de los alimentos.
• Home Freezing of Seafood: Explains how stiffening (rigor mortis) and oxidation of unsaturated oils and pigments in freshly caught fish impact frozen fish quality. Describes how to clean and prepare fish (dressed, pan-dressed, steak, and fillet methods), ...
• Freezing Convenience Foods That You've Prepared at Home: How to prepare home-cooked foods for freezing, preserve food quality in frozen storage, and retain quality during thawing and reheating. Covers baked products and doughs, main dishes and meals, eggs, sandwiches, soups, fruit dishes,...

• Herbs and vegetables in oil (SP 50-701): It’s important to keep food safety in mind when storing vegetables (such as garlic, mushrooms, chili peppers) or herbs in oil. These low-acid foods can be a source of Clostridium botulinum bacteria, which are found in soil, ...
• Preserving foods: apples (SP 50-446): Fact sheet provides information on how to preserve apples, including canning, freezing, and drying to make applesauce, pie filling, apple butter and more.
• Preserving foods: berries (SP 50-780): publication provided information on how to preserve berries, including harvesting, canning, freezing, and drying.
• Preserving Tomatoes - SP50-920: Tomatoes may be canned by themselves or in combination with other vegetables or meat (such as salsa, sauces and catsup or spaghetti sauce). It’s important to use safe procedures when canning tomatoes and tomato products. Laboratory-tested methods must be used to destroy microorganisms that cause spoilage.
• Foods that do not freeze well (SP 50-766): This fact sheet provides a list of foods with usual use and condition after thawing.
• Foods That Do Not Freeze Well - SP 50-766: This fact sheet provides a list of foods with usual use and condition after thawing.
• If Your Freezer Stops - SP50-470: Tips for keeping food safe when your freezer stops working, and guidelines for determining the safety of food in a freezer that has stopped working.
• Frozen Food Storage Guide - SP50-711: Publication includes a table with recommended storage times for frozen foods.

Drying

• Drying Fruits and Vegetables: Written primarily for drying in an electric dehydrator, this guide applies as well to oven drying. Sections cover selecting, preparing, and pretreating foods for drying as well as storing and using dried foods. A drying chart ...

• Drying herbs (SP 50-921): Information on herbs, including harvesting, drying methods, storage, and use.
• Preserving foods: apples (SP 50-446): Fact sheet provides information on how to preserve apples, including canning, freezing, and drying to make applesauce, pie filling, apple butter and more.
• Preserving vegetables: tomatoes (SP 50-920): Tomatoes may be canned by themselves or in combination with other vegetables or meat (such as salsa, sauces and catsup or spaghetti sauce). It’s important to use safe procedures when canning tomatoes and tomato products. ...
• Drying and Roasting Seeds - SP50-534: Information on safely drying and roasting sunflower and pumpkin/squash seeds, including harvesting, roasting, and storing.
• Drying Herbs - SP50-921: Information on herbs, including harvesting, drying methods, storage, and use.

Smoking and Curing

• Making Jerky at Home Safely: Traditional jerky preparation methods, in which raw meat is dried at about 140 to 155 degrees Fahrenheit won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat.
• Smoking Fish at Home Safely: This guide succinctly explains how to prepare and preserve any type of fish to use as part of a delicious, safe, and healthy meal. Specific temperatures, quantities, and timings are provided for optimal results.

• Curing and smoking poultry meat (SP 50-693): Publication includes information on curing/smoking poultry and meat, including types of cures, preparation, smoking/cooking, and storage.
• Summer sausage & deli style meats (SP 50-735): Publication includes tips on making summer sausage - including ingredients, nitrates/nitrites, cooking, and storage.
• Curing and Smoking Poultry Meat - SP50-693: Publication includes information on curing/smoking poultry and meat, including types of cures, preparation, smoking/cooking, and storage.

Preserving Fruits (specific)

• Preserving Mangoes - SP50-1006: Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.
• Fruit Butters (SP 50-304): Publication includes information on making fruit butters - including making the pulp, a basic recipe, cooking, and processing.
• Remaking Soft Jellies (SP 50-604): What to do when jam or jelly is too soft? Includes recipe to remake jam/jelly, processing, and storage.
• Jams and jellies: problems and solutions (SP 50-746): Publications provides information on common problems and solutions when making jam, jelly, and fruit preserves.
• Preserving foods: apples (SP 50-446): Fact sheet provides information on how to preserve apples, including canning, freezing, and drying to make applesauce, pie filling, apple butter and more.
• Preserving foods: berries (SP 50-780): publication provided information on how to preserve berries, including harvesting, canning, freezing, and drying.
• Preserving Fruits: Wild Berries and Fruits (SP 50-536): Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.
• Preserving for special diets (SP 50-646): This provides the home food preserver information on reducing sugar and/or salt when preserving food for those with special dietary needs.
• Uncooked freezer jam (SP 50-763): Freezer jams are prepares without cooking. The consistency of the jam is not dependent on the cooking process. that are easy to make and use little equipment.
• Low sugar jams & jellies/fruit spreads (SP 50-765): Low and no sugar jams and jellies are becoming very popular as people are changing their diets and reducing their intake of sugar. This publication gives tips on how to make low sugar jams, jellies, and fruit spreads.
• Preserving foods: fruit juice & apple cider (SP 50-455): Publication includes information on how to preserve fruit juices and apple cider, including preparing, pasteurizing, and canning.
• 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.
• Preserving Cranberries - SP50-929: Publication includes information on how to preserve cranberries, including selection, freezing, and drying. Includes recipes for cranberry sauce, salsa, and chutney.
• Preserving Rhubarb - SP50-882: Publication includes information about rhubarb and how to preserve it - including canning, freezing, drying, pickling, and making jams.
• Preserving Plums and Prunes - SP50-586: Publication gives you information on how to preserve plums and prunes, including varieties to use, canning, freezing, drying, and making jams, jellies, and sauces.
• Preserving Asian Pears - SP50-694: Publication provides information on how to preserve Asian Pears, including selection/picking, canning, and drying.
• Preserving Pears - SP50-678: Publication covers how to preserve pears - including varieties, picking, canning, drying, pickling, and making preserves.
• Preserving Peaches - SP50-444: Publication provides information on how to preserve peaches, including varieties to use, canning, freezing, drying, pickling, and making jams, jellies, and chutneys.
• Preserving Kiwi Fruits - SP50-832: Publication covers how to preserve Kiwi Fruits - including storage, freezing, drying, and making making jam, jelly, and chutney
• Preserving Figs - SP50-648: Publication covers how to preserve figs - including canning, freezing, pickling, and drying.
• Preserving Cherries - SP50-883: Publications provides information on how to preserve cherries, including handling, canning, freezing, drying, and making jams, jellies, and pie fillings.
• Preserving Wild Berries and Fruits - SP50-536: Publication includes information about wild berries and uses, including pies, jam/jelly, and syrup. Some recipes included.
• Preserving Berries - SP50-780: Publication provides information on how to preserve berries, including harvesting, canning, freezing and drying.
• Preserving Apples - SP50-446: Fact sheet provides information on how to preserve apples, including canning, freezing, and drying to make applesauce, pie filling, apple butter and more.

Preserving Vegetables (specific)

• Drying herbs (SP 50-921): Information on herbs, including harvesting, drying methods, storage, and use.
• Herbs and vegetables in oil (SP 50-701): It’s important to keep food safety in mind when storing vegetables (such as garlic, mushrooms, chili peppers) or herbs in oil. These low-acid foods can be a source of Clostridium botulinum bacteria, which are found in soil, ...
• Preserving vegetables: tomatoes (SP 50-920): Tomatoes may be canned by themselves or in combination with other vegetables or meat (such as salsa, sauces and catsup or spaghetti sauce). It’s important to use safe procedures when canning tomatoes and tomato products. ...
• Low salt pickles (SP 50-533): Information on how to make low salt pickles, including recipes, preparation, and processing.
• Preserving for special diets (SP 50-646): This provides the home food preserver information on reducing sugar and/or salt when preserving food for those with special dietary needs.
• Horseradish - SP50-793: How to preserve horseradish, including harvesting, making relish, and drying.
• Preserving Tomatillos - SP50-768: How to preserve tomatillos, including harvesting, canning, and making salsa.
• Preserving Pumpkins and Winter Squash - SP50-767: How to preserve pumpkin/winter squash, including harvesting, storage, canning, freezing, and drying. Includes recipes for pumpkin leather and dried pumpkin seeds.
• Preserving Summer Squash - SP50-447: How to preserve summer squash/zucchini, including freezing, drying, pickling, and canning. Recipes for zucchini pickles and relish.
• Preserving Peppers - SP50-454: How to preserve peppers, including canning, pickling, freezing, drying, and making jelly.
• Preserving Mushrooms - SP50-919: How to preserve mushrooms, including canning, freezing, drying, and pickling. Includes a recipe for Marinated Whole Mushrooms.
• Preserving Garlic - SP50-645: How to preserve garlic - including harvesting, storage, freezing, drying, and pickling. Recipe for Pickled Garlic include.
• Preserving Corn - SP50-443: Publication includes information on how to preserve corn, including freezing, canning, drying, and pickling. Corn Relish recipe included.
• Preserving Dried Beans - SP50-955: Publication provides information on how to preserve dried beans, including preparation, canning, and recipes.
• Preserving Green, Italian or Wax Beans - SP50-445: Publication includes information on how to preserve green, Italian, and wax beans, including canning, freezing, drying, and pickling.
• Preserving Peas and Edible Pea Pods - SP50-305: Publication includes information on how to preserve peas and edible pods, including varieties to use, freezing, canning, and drying.

Other Food Preservation/Food Safety Publications

• Making Garlic- and Herb-Infused Oils at Home: Describes safe and simple procedures for flavoring oils from spices in your own garden.

• Sweetener: nutritive & non-nutritive (SP 50-935): Information on a variety of sweeteners available, including natural and artificial sweeteners.
• Using Preserved Foods Safely (SP 50-494): Guidelines for using preserved food safely.
• Preserving for special diets (SP 50-646): This provides the home food preserver information on reducing sugar and/or salt when preserving food for those with special dietary needs.
• Safety of canned food that freezes (SP 50-695): Guidelines for determining the safety of canned food that has frozen.
• Should I vacuum package food at home? (SP 50-603): Things to know about vacuum packaging food, including safety and potential for bacteria to grow.
• Gather nuts frequently as they fall from the tree: Harvesting, drying and storing nuts correctly will give you months of enjoyment.
• Storing Food for Safety & Quality - PNW 612: This publication provides comprehensive information about home storage of food, including pantry staples, meats, vegetables, fruits, leftovers, home-canned food, and food stored for emergencies. Includes detailed tables listing storage times and optimal storage conditions for most kinds of foods.
• Dates on Food Products: Dates on food labels help you judge how long the product will be at top quality (good flavor, texture, odor and nutritional value).
• Yogurt Made Simple - FS173E: Publication provides information on how to make yogurt at home.
• Should I Vacuum Package Food at Home? - SP50-603: Things to know about vacuum packaging food, including safety and potential for bacteria to grow
• Safety of Canned Food that Freezes - SP50-695: Guidelines for determining the safety of canned food that has frozen.
• Preserving for Special Diets - SP50-646: This provides the home food preserver information on reducing sugar and/or salt when preserving food for those with special dietary needs.
• Using Preserved Foods Safely - SP50-494: Guidelines for using preserved foods safely.
• Home Pasteurization of Raw Milk - SP50-932: Raw milk can be a source of dangerous microorganisms that pose serious health risks. Home pasteurization is a good safeguard against possible risk of illness.
• Food Safety Tips for At Risk Populations - SP50-872: Food safety tips for at risk populations including pregnant women, infants, young children, older adults and other populations who are most susceptible to foodborne illness.
• It Must Have Been Something I Ate - SP50-784: Preventing and recognizing food poisoning. Includes a chart with types of foodborne illnesses.
• Sweeteners: Nutritive and Non-Nutritive - SP50-935: Information on a variety of sweeteners available, including natural and artificial sweeteners.
• Frozen Food Storage Guide - SP50-711: Publication includes a table with recommended storage times for frozen foods.
• Herbs and Vegetables in Oil - SP50-701: It’s important to keep food safety in mind when storing vegetables (such as garlic, mushrooms, chili peppers) or herbs in oil. These low-acid foods can be a source of Clostridium botulinum bacteria, which are found in soil, water, and air. This publication provides recipes and information on safe and proper storage.
• You Can Prevent Foodborne Illness: What is a foodborne illness? What causes it? How can you reduce your risk of getting it? Known causes of foodborne illnesses, practicing good personal hygiene, cooking foods adequately, keeping foods at safe temperatures, avoiding...