Food Safety and Food Preservation
Produce Food Safety
This course is intended for fresh fruit and vegetable growers such as small farmers or community/school garden volunteers interested in learning more about safely growing produce. It will provide an introduction to best practices for the cultivation, harvesting, and transport of fresh produce. Topics covered include land, water, compost, hygiene, facilities and equipment, and produce transportation.
Upcoming Produce Food Safety class: Call (404) 613-4913 for more information.
Food Preservation
As interest in home canning, freezing, and drying continues to grow, Extension offers information, you can trust to make your food preservation efforts safe and successful. Visit the??for more information.
Interested in purchasing the 6th edition of 黑料网 Extension's?So Easy to Preserve book? Please visit?So Easy to Preserve.
Serv-Safe Manager Training
The ServSafe Managers Training is a food safety training program approved by DHR and includes 12 hours of instruction, a certificate from NRAEF issued upon successful completion of the exam. To register, please visit the site.
Extension 黑料网
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Kimchi is gaining popularity across the U.S. as part of a growing interest in international flavors, gut health, and home food preservation. This publication provides science-based guidance to help consumers safely prepare kimchi at home and offers nationally relevant, research-based information that can benefit Extension educators, health professionals, and consumers across the U.S.
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Oat okara, the nutritious byproduct of oat milk processing, is rich in protein and dietary fiber. Current practices often discard okara or use it as animal feed. Produced in large quantities, it represents not only a sustainability challenge but also a significant economic opportunity. With potential applications in food fortification and as a cost-effective ingredient in baked goods, snacks, and more, utilizing oat okara can reduce waste and add value to the production chain. Unlocking its potential benefits both the environment and the food industry.
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Most modern pressure canners are lightweight, thin-walled kettles; most have screw-on lids fitted with gaskets. Modern pressure canners have removable racks, an automatic vent/cover lock, a vent pipe, and a safety fuse. Use only canners that have the Underwriter’s Laboratory (UL) approval mark to ensure their safety. This publication covers steps to successful food preservation using pressure canners.