The following publications might be of particular interest to people in Ripley County. For a complete list of MU Extension publications, visit the main Publications page.

How to Can Pickled Products

Reviewed

Have cucumbers, will pickle. Select the best ingredients and containers. Get crisp pickles. Process for the correct amount of time in a boiling-water or steam canner. Can sauerkraut or pickle various vegetables. Learn how in this University of Missouri Ex

Quality for Keeps: Freezer Problem Solver

Reviewed

Reviewed by Leslie Bertsch
Department of Nutrition and Health

Family Disaster Plan

Reviewed

Having a plan can help your family make it through any disaster with minimal stress. Creating a plan begins with a family meeting to discuss and decide how the family will respond to a disaster. Use this template to guide the process.

Resources for Your Flooded Home

Reviewed

Editor's note

How to Can Fresh Vegetables

Revised

Learn to safely can fresh vegetables in this research-based guide covering asparagus, beans, beets, carrots, corn, okra, peas, peppers, potatoes, pumpkins and spinach. Recommended pressure canner process times are provided.

How to Freeze Fruits

Reviewed

Developed by Barbara Willenberg

Revised by Susan Mills-Gray
State Nutrition Specialist

How to Freeze Home-Prepared Foods

Revised

Developed by Barbara Willenberg

Revised by Susan Mills-Gray
State Nutrition Specialist

How to Dehydrate Foods

Revised

Developed by Barbara Willenberg

Revised by Susan Mills-Gray
State Nutrition Specialist

Safe Home Canning Basics

Revised

Safely preserve fresh fruits and vegetables — and meat, poultry, seafood, soups and sauces — by the proper canning method: boiling water, steam or pressure. Learn the basics in this guide.

How to Can Fresh Fruit

Reviewed

Did you know there's more than one way to can fresh fruit? Learn the options and what they mean for your final color and taste.

How to Can Sweet Spreads

Revised

Developed by Barbara Willenberg

Revised by Susan Mills-Gray
State Nutrition Specialist

How to Freeze Vegetables

Reviewed

From blanching, cooling and freezing to thawing and using, learn how to safely freeze vegetables — asparagus, beans, broccoli, cabbage, cauliflower, celery, corn, herbs, onions, peas, peppers, potatoes, tomatoes and more — in this MU Extension guide.

Steps for Successful Home Canning

Revised

Developed by Barbara Willenberg

Revised by Susan Mills-Gray
State Nutrition Specialist

How to Can Fresh Tomato Products

Revised

Developed by Barbara Willenberg

Revised by Susan Mills-Gray
State Nutrition Specialist

Freezing Basics

Reviewed

Freezing is one of the easiest and quickest methods of food preservation. Most foods retain their natural color, flavor and texture better when frozen than when other methods of food preservation are used. Learn the basics in this MU Extension guide.

How to Freeze Meat, Poultry, Fish, Eggs and Dairy Products

Revised

Freezing is an excellent method of preserving animal products. Follow these basic guidelines for simple, effective and safe freezing of meat, poultry, fish, eggs and dairy products.

Introduction to Food Dehydration

Dehydration is one of the oldest methods of food preservation. Visit our website today to learn more about food dehydration.

How to Use Dehydrated Foods

Reviewed

Developed by Barbara Willenberg
Revised by Susan Mills-Gray, State Nutrition Specialist

Missouri Master Gardener Program Policies and Procedures

Revised

Chapter 1 of the Missouri Master Gardener Core Manual

Welcome to the Missouri Master Gardener program.

Ripley County Courthouse

New

Missouri Courthouses
Contact and other information about this county is available on the National Association of Counties website.

Editor’s note
The PDF version of this publication includes illustrations. Select the “Download this publication” button.