Quality for Keeps Newsletter 2004-2005

University of Missouri Extension

Quality for Keeps is written by University of Missouri Extension regional specialists for those who produce and preserve food. For information on guide sheets or topics, contact University of Missouri Extension in your county.

Contributing Editors

Judy Lueders
LuedersJ@missouri.edu
Nutrition & Health Specialist
Perry County Office
321 N. Main, Suite 1
Perryville, MO 63775
573.547.4504

Mary Schroepfer
SchroepferM@missouri.edu
Nutrition Specialist
Franklin County Office
116 W. Main
Union, MO 63084
636.583.5141

Quality for Keeps is also available in print (7 monthly issues, April thru October). Send your request to: Quality for Keeps, c/o University of Missouri Extension, 116 W. Main St., Union, MO 63084.

If you would like to be notified when a new issue of Quality for Keeps is online, email FranklinCo@missouri.edu and include the message "Subscribe Quality for Keeps."

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Disclaimer: No special endorsement of any specific product is intended, nor is criticism implied of similar products not mentioned.

Quality for Keeps Newsletter
A seasonal newsletter for those
who produce and preserve food

Return to Current Issues

2005
	April 2005 (PDF) Cracked Jars: Reading Between the Lines Can Splenda® Be Used in Preserving Foods? Addresses for Suppliers Questions & Answers
	May 2005 (PDF) Home Food Preservation Appeals to Do It Yourselfers Hot Packing Improves Canning Canning and Freezing for One, Two or a Few Strawberry Rhubarb Jelly
	June 2005 (PDF) Potatoes Are An American Classic Freezing Potatoes Canned Potatoes Freezer Sense Saves Time and Energy Questions & Answers
	July 2005 (PDF) Celebrate the Red and Gold of Summer Tomato Cautions Savor Golden Sweet Corn All Year Long Succotash QFK Readers Have Leg Up on Fair Competition
	August 2005 (PDF) Missouri Grapes Serve Many Purposes Canning, Freezing and Drying Grapes Questions about Storage and Safety of Home Canning Foods Making Jams & Jellies with Added Pectin
	September 2005 (PDF) Workshop Yields New Recommendations Canning Lemon Curd Parsnips, Rutabagas, Turnips - Oh My!
	October 2005 (PDF) Understanding Hams Freezing Prepared Foods Freezing Chocolate Sauce News & Fun
2004
	April 2004 (PDF) Boiling-water Canners A Safely Preserve High Acid Foods "Hey Hon, Is the Stuff Any Good?"( A Primer on Expiration Dates) Food Preservation Resources: Where to go to Find Those "In the Know" Garden Guidelines
	May 2004 (PDF) Focus On: Freezing Freezing Storage 0° F
	June 2004 (PDF) Pack Sturdy Safe Snacks fro Troops Overseas Apricots Add Delicate Flavor, Texture and Color to Meals Soft (Unripened) Cheese Requires Care to Combat Listeria Apricot Jam
	July 2004 (PDF) Plum Good! Fruity Salsas Making Jelly Without Sugar Syrup Solutions "To Market to Market"
	August 2004 (PDF) Zucchini Overwhelms Summer Gardeners Zucchini Relish Think Food Safety When Serving Take-Along Meals Not All Foods Freeze Well Should I Vacuum Pack Food at Home?
	September 2004 (PDF) A Cabbage a Day Keeps the Doctor Away Canned Apple Pie Filling Questions and Answers Pickled Cauliflower or Brussels Sprouts
	October 2004 (PDF) Keep Venison Safe From Field to Table Fresh Game Sausage Sweet Potato Add Fall Color and Flavor Sweet Potato Pie Chestnuts


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		Franklin County University of Missouri Extension Center FranklinCo@missouri.edu Last revised: 04/22/08