Quality for Keeps Newsletter

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

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

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

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

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Please credit author, organization and Quality for Keeps.

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

Archive

2004-2005

2000-2003

Quality for Keeps Newsletter
Information for those who
produce and preserve food

2009
	October 2009 Home baked delights from freezer to table Don't discard it - freeze it Store canning supplies wisely Cranberry conserve Cranberry-orange chutney
2009
	September 2009 Perfectly preserved pears every time Canning on smooth cooktops Use Splenda^® wisely in home-canned food Store and ripen green tomatoes Southern pear preserves
2009
	August 2009 Don't let one bad apple ruin your harvest Relishes add pizzazz to fall foods Can soup now for fall warmth Sweet apple relish
2009
	July 2009 Simmer tomato sauce and salsas Ingredients for safe salsas Open kettle canning Spice up salsa with peppers Tomato taco sauce
2009
	June 2009 June brings bushels of beans Canning green beans "Market to Market" (farmers market directory) Solutions for canning problems Pickled three bean salad
2009
	May 2009 Blueberries in abundance Substitutions when canning Choose two-piece lids Blueberry conserve Canning fruit-based baby food
	April 2009 Enjoy strawberries now and later Quantities for canned foods Sweet spreads and syrups Homemade fruit leather
2008
	October-November 2008 Freezing casseroles, soups or holiday foods Foods that do freeze well Foods that do not freeze well Mashed sweet potato casserole
	September 2008 Keeping venison safe Home-canning venison Jerky marinade Home-canned breads are not safe Storing home-preserved foods Venison or game sausage
	August 2008 Preserve little extras with cantaloupe No sugar added cantaloupe pickles Average food storage times for pantry foods Cantaloupe-Peach Preserves
	July 2008 Zucchini zucchini everywhere Zucchini recipes It's never too early to plan for gift giving How foods are affected by disaster
	June 2008 (PDF, 632KB) Savor the flavor of fresh garden peas How long do I blanch my vegetables Blanch vegetables before freezing Canned peas recipe
	May 2008 (PDF) Sweet fruit preserves to enjoy anytime Preventing common problems in making jellies and jams Peach jam recipe
	April 2008 (PDF) Asparagus is popping up Pickled asparagus recipe Look beyond morel mushrooms Buy fresh produce locally
2007
	April 2007 (PDF) Herbs add flavor all year long Combining herbs and foods Drying herbs Mint Jelly recipe
	May 2007 (PDF) The cost of preparing and storing produce Food safety recalls Freezing home prepared foods Easy-as-pie freezer pies Baked Meatballs Recipe
	June 2007 (PDF) Preserve green beans for winter enjoyment Using pressure canners Are you operating your canner correctly? Pickled dilled beans recipe
	July 2007 (PDF) Food quality and storage The role of sugar and salt in food preservation No sugar added sweet cucumber slices recipe Using artificial sweetener in home-canned products
	August 2007 (PDF) Savor new treats with chutney and fruit pickles Tomato apple chutney recipe Freezer failure Botulism always a concern for home canners Peach pickles recipe
	September 2007 (PDF) Using end of season garden delights Preserving hot peppers is becoming more popular Pickled hot peppers recipe Tasty green tomatoes can be enjoyed for months to come Fried green tomatoes recipe
	October 2007 (PDF) Preserve a peck of pumpkins this fall Freezer pumpkin butter recipe Nuts provide fall flavor treats Canning nut meats for future enjoyment
2006
	April 2006 (PDF) Plan Ahead for Home Canning this Summer Should I Vacuum Package Food at Home? Mushroom Seekers Hope April Rains Bring Morels Buying A Pressure Canner?
	May 2006 (PDF) Dress Spring Salads with Vinegars Prepared at Home Vinegars at a Glance Regulations Eased at some Markets for Jams and Jellies Sold Go Native with Mulberries for Pies, Wine and Jelly Making Specialty Vinegars
	June 2006 (PDF) Green Beans Have No Strings Attached Proper Storage Keeps Quality High Blue Ribbon Entries Canning Questions and Answers Come to the Fair
	July 2006 (PDF) Pick Your Peaches for a Peck of Summer Flavor Freeze Garlic for Later Use Questions & Answers
	August 2006 (PDF) Pick a Peck of Perfect Pickles No-Sugar Added Sweet Cucumber Slices Pointers for Sweet and Hot Peppers Tangy Tomatillo Relish Reduced-Sodium Sliced Dill Pickles
	September 2006 (PDF) Pick a Peck of Apples for Later Enjoyment Apple Butter Store Canned Foods in a Dry, Cool Place Store Your Canner Wisely Sterilizing Jars May I Can Pumpkin Butter?
	October 2006 (PDF) Where the wild things are... Questions & Answers Missouri Artichoke is Disguised as a Wildflower New canning DVD set available from Georgia Preserving Persimmons


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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08