FCS3-607: Dining Out in a Healthy Way

Sandra Bastin, Heather Norman-Burgdolf | Feb. 9, 2018 (New)

Sodium is an important mineral to the body. It helps keep body fluids in balance, helps the body to absorb certain nutrients, and also aids in muscle performance and sending nerve messages. Excessive sodium in the diet is linked with high blood pressure or hypertension. Hypertension can result in diabetes, heart disease, kidney failure, or stroke.

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FCS3-608: Fitting Nutrition into Your Busy Lifestyle

Sandra Bastin, Heather Norman-Burgdolf | Feb. 9, 2018 (New)

Your overall nutrition picture depends on selections of food and serving sizes over a period of time. To make wise food choices you need to know a little about food and healthful cooking techniques. A balanced diet contains a wide variety of foods. The key to making good food choices is to plan.

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FCS3-583: Home Canning Vegetables

Sandra Bastin, Annhall Norris | Feb. 2, 2018 (Minor Revision)

Home canning vegetables from your garden or local farmers market can help you save money and gain control over what's in your food while preserving the bounty of summer for your family's year-round enjoyment. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

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FCS3-584: Home Canning Fruit

Sandra Bastin, Annhall Norris | Feb. 2, 2018 (Minor Revision)

Home canning fruit from your garden, orchard, or local farmers market can help save you money and gain control over what's in your food, while preserving the taste of summer for your family's year-round enjoyment. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

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FCS3-585: Home Canning Meat, Poultry and Seafood

Sandra Bastin, Annhall Norris | Feb. 2, 2018 (Minor Revision)

Home canning your own meat, poultry, wild game or fish can help you save money, gain control over what's in your food, and save time in meal preparation. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

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FCS3-501: Drying Food at Home

Sandra Bastin, Debbie Clouthier, Annhall Norris | Mar. 30, 2017 (Major Revision)

Drying food at home has several advantages. It can help you save money, gain control over what's in your food, and preserve the bounty of summer gardens and orchards for your family's year-round enjoyment.

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FCS3-594: Jerky Safety

Sandra Bastin | Mar. 14, 2017 (New)

Safe handling and preparation methods must always be used when preparing any type of jerky.

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FCS3-579: Home Canning Jams, Jellies and Other Soft Spreads

Sandra Bastin, Debbie Clouthier | Jan. 23, 2017 (Reviewed)

Home canning jams, jellies, and other soft spreads is fun and satisfying. Soft spreads all contain four main ingredients (fruit, sugar, pectin, and acid), and they differ only in their consistency. The formation of a gel depends on the right amount of each of the main ingredients. If you understand the science of gelling, all your soft spreads will be a success.

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FCS3-586: Home Canning Soups and Stews

Sandra Bastin, Debbie Clouthier | Jan. 23, 2017 (Reviewed)

To ensure safe, high quality home-canned products, always follow research-based recipes when canning. Safe, tested recipes for home-canned soups and stews are based on laboratory measurements of pH and heat penetration into the jars during processing, which are specific to the recipe being tested.

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FCS3-581: Home Canning Salsa

Sandra Bastin, Debbie Clouthier | Jan. 23, 2017 (Reviewed)

Salsas are usually mixtures of high acid foods, such as tomatoes and/or fruit, with low acid foods, such as onions and peppers. With the addition of lemon juice, citric acid, or vinegar in the right proportion, salsa becomes a high acid food and can be safely processed in a boiling water canner. However, only research-based recipes should be used. The recipes included in this publication are research-based for safe home canning.