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Cover art for publication G2526

Country Curing Hams

Reviewed

Many people like the flavor of hams that have been cured country style. Visit our site to learn about Country Curing Hames.

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Cover art for publication AGW1006

Hurry Up and Wait: Replanting Decisions for Pastures During Drought

Reviewed

Rob Kallenbach
Department of Agronomy

Craig Roberts
Department of Agronomy

Drought typically causes Missouri cattlemen to be concerned about their pastures. These concerns can turn to thoughts of replanting, but such plans may be premature.

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Cover art for publication M182

Dairy Grazing: Growth of Pasture Plants

Reviewed

Dairy grazing publication series

This publication is one in a series about operating and managing a pasture-based dairy. Although these publications often refer to conditions in Missouri, many of the principles and concepts described may apply to operations throughout the United States.

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Cover art for publication M169

A Guide to the Common Forages and Weeds of Pastures

Reviewed $30

Editor's note
The following abstract describes a publication that is only available for purchase.

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Cover art for publication G2528

Home Curing Bacon for a Mild Flavor

Reviewed

Reviewed by Marcia Carlson Shannon
Department of Animal Sciences

Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is usually more salty and less desirable than commercially prepared bacon. This guide will outline procedures for curing bacon to get a mild flavor.

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Cover art for publication MP562

Home Storage of Fruits and Vegetables in Root Cellars

Reviewed

Reviewed by Leslie Bertsch
Field Specialist in Nutrition and Health

Use this chart as a quick reference. For more detailed information about constructing and using a root cellar, check the references listed.

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Cover art for publication GH1120

Using and Storing Honey

Revised

Reviewed by Leslie Bertsch
Department of Nutrition and Health

One pound of honey is about 1-1/3 cups. A 3-pound container holds about 4 cups honey.

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Baked goods in various sized pans.

In a Pinch: Food Yields, Page 4

Reviewed

Learn how much batter various sized and shaped baking pans can hold.

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Cover art for publication G5450

Wood Fuel for Heating

Revised

Increasing energy costs have resulted in resurgence in the use of wood for home heating. Visit our site to learn more about Wood Fuel for Heating.

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Cover art for publication MP563

In a Pinch: Food Yields

Reviewed

Approximate food yields are listed here for quick reference in the kitchen.

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Cover art for publication G1735

Cleaning Stovepipes and Chimneys

Reviewed

Chimneys need cleaning to reduce the possibility of a chimney fire. Visit our site to learn about Cleaning Stovepipes and Chimneys.

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A green measuring cup dipping into white flour.

Using and Storing All-Purpose Flour

Reviewed

Flour is the main ingredient in many baked products and is used to thicken sauces, gravies and puddings. Learn how to measure and store flour, what nutrients it provides, and how to make some simple baked recipes in this guide.

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Various sized home canned products.

In a Pinch: Food Yields, Page 2

Reviewed

Learn the weight and volume of common can sizes, as well as what products they are typically used for when preserving foods.

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Measuring cup.

In a Pinch: Food Yields, Page 5

Reviewed

There are four quarts in a gallon, but how many tablespoons are there in a cup? This guide identifies various equivalent measures of use in the kitchen.

Extension logo

Storing Food in the Cupboard

Reviewed

Reviewed by Leslie Bertsch
Field Specialist in Nutrition and Health

Londa Nwadike
State Specialist in Food Safety

Knowing how to properly store food and how long it will keep means less food dollars wasted and ensures food will look and taste good when used. Retaining a food's original nutrients and knowing that it is safe to eat are important.

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Cover art for publication G1731

Wood Stove Maintenance and Operation

Revised

Many problems that arise with a stove are the direct result of incomplete combustion. Visit our site to learn about Wood Stove Maintenance and Operation.

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Publication cover.

In a Pinch: Food Yields, Page 3

Reviewed

If your treasured family recipe describes oven temperatures as slow, moderate or hot, this quick reference chart will help you decide what temperature to set your oven.

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Spices.

In a Pinch: Ingredient Substitution

Revised

Out of a certain ingredient a recipe calls for? Find out what items you might have on hand can serve as a substitute.

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Frozen vegetables stacked neatly in a freezer.

Quality for Keeps: Freezer Problem Solver

Reviewed

Reviewed by Leslie Bertsch
Department of Nutrition and Health

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Open refrigerator full of food.

Storing Food in the Refrigerator

Revised

Reviewed by Leslie Bertsch
Field Specialist in Nutrition and Health

Londa Nwadike
State Specialist in Food Safety

Food costs money, so keeping the quality of the food you buy just makes good sense. Knowing how to properly store food and how long to keep it brings many benefits.

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Wood stove with the phrase "heating with wood."

Chimneys for Wood Stoves

Reviewed

All wood-burning stoves need a well-constructed chimney to maximize efficiency and minimize danger. Visit our site to learn about chimneys for wood stoves.

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Cover art for publication G6840

Selecting Landscape Plants: Ornamental Vines

Revised

Revised by David Trinklein
Horticulture Extension State Specialist
Division of Plant Sciences & Technology 

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Cover art for publication G9469

Planning for an Aquaculture Business in Missouri

New

Aquaculture is a highly specialized form of agriculture and a high-risk enterprise. There are numerous expenses to consider and potential markets to be investigated. Consequently, to increase potential for success, it is important to research and carefully plan a aquaculture venture before getting started. Read this publication to learn more.

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Cover art for publication PA100

Asian Chestnut Gall Wasp

Reviewed

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Cover art for publication G6022

Apple Cultivars and Their Uses

Reviewed

When selecting apple cultivars to grow, you need to consider their disease-resistance, harvest dates and uses — eating fresh, baking, freezing, etc. Learn these details and more about several cultivars adapted to Missouri in this guide.

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