Food preparation : publication
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.
Editor's note
The following abstract describes a publication that is available as a downloadable PDF.
See the companion publication N1053, Fruits and Vegetables Eat a Rainbow handout.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Cultivating shiitake mushrooms represents an opportunity to utilize healthy low-grade and small-diameter trees thinned from woodlots as well as healthy branch-wood cut from the tops of harvested saw-timber trees. When the mushrooms are collected and marketed, the result is a relatively short-term…
Editor's note
The following abstract describes a publication that is available as a downloadable PDF.
See the companion publication N1035, Healthy Celebrations handout.
Editor's note
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…
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.
Developed by Barbara WillenbergRevised by Susan Mills-GrayState Nutrition Specialist
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.
Developed by Barbara WillenbergRevised by Susan Mills-GrayState Nutrition Specialist
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
Jelly, jam, preserves, conserves, marmalades and fruit butters are similar products. All are made from fruit, preserved by sugar and thickened or gelled to some extent.
Dehydrated foods are a sensible way for busy families to make healthy, portable snacks or store seasonal produce for use. You need to carefully follow directions for preparing and pretreating produce to maintain quality.
Developed by Barbara Willenberg
Revised by Susan Mills-Gray
State Nutrition Specialist
Developed by Barbara WillenbergRevised by Susan Mills-GrayState Nutrition Specialist
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.
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.
Developed by Barbara Willenberg
Revised by Susan Mills-Gray, State Nutrition Specialist
Approximate food yields are listed here for quick reference in the kitchen.
Out of a certain ingredient a recipe calls for? Find out what items you might have on hand can serve as a substitute.
Dehydration is one of the oldest methods of food preservation, though methods for drying food have become sophisticated over time. Learn the benefits and methods of dehydrating foods and how to select an electric dehydrator.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Kids in the Kitchen encourages young people to eat healthier meals and snacks as a result of hands-on cooking experiences. Youth participants learn to prepare simple, healthy foods they can make for themselves and their family members.
Kids in the Kitchen — Level A encourages 6-9-year-olds to eat healthier meals and snacks as a result of hands-on cooking experiences. Youth participants learn to prepare simple, healthy foods they can make for themselves and their family members.
Kids in the Kitchen — Level B encourages 10-12-year-olds to eat healthier meals and snacks as a result of hands-on cooking experiences. Youth participants learn to prepare simple, healthy foods they can make for themselves and their family members.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
If reprinting or copying, please complete the permissions form that can be found on the reprint and copy guidelines page. If sharing or posting, please link directly to this page.
Editor's note
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor's note
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Editor's noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor's note
Editor's note
Learn how to save time and money while packing a healthy lunch for children.
Learn about the possibility of using a ceramic cooktop when canning and how to make mango chutney.
Learn about why the acidity of vinegar matters in home-preserved foods and why kimchi has become a trendy fermented food.
Pumpkins galore! Pumpkin bread, muffins, soup, desserts and beverages are very popular in the fall and winter.
This edition of the newsletter covers "Why is dry canning not safe?" and "Why is pressure important in pressure canning?"
A newsletter for those who preserve food at home.
A newsletter for those who preserve food at home.
A newsletter for those who preserve food at home.
A newsletter for those who preserve food at home.
A newsletter for those who preserve food at home.
Reviewed by Leslie Bertsch
Department of Nutrition and Health
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
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.
Read this to understand sampling regulations at farmers markets. Learn how to establish and estimate costs for handwash stations and washing and sanitizing stations.
Seasonal and simple is a guide to help you select, store and prepare fresh fruits and vegetables. Check out the free app and publication.
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
This 24-by-36-inch poster is designed to help instructors create a reference board to identify different types of grains. It is one of the posters designed to be used with the Show Me Nutrition, Second Grade curriculum.
Healthy cooking and eating is important to everyone's health and wellbeing. This magazine covers various health and nutrition topics with an emphasis on healthy cooking. Topics include food safety, savvy shopping and cooking with kids. This magazine offers fun, colorful and easy-to-read stories,…
Healthy cooking and eating is important to everyone’s health and wellbeing. This magazine covers various health and nutrition topics with an emphasis on healthy cooking. Topics include food safety, savvy shopping and cooking with kids. This magazine offers fun, colorful and easy-to-read stories,…
Small changes in your shopping habits can mean saving money at the grocery store. Check for tips on this page that can work for you and your family.
Developed by Barbara Willenberg
Revised by Susan Mills-Gray
State Nutrition Specialist
Try this Bean and Rice Burritos recipe (nutrition info included). Stock Healthy, Shop Healthy retailers can give them to customers to encourage healthy eating at a cooking demonstration or taste test or on a display with the ingredients.
Editor's note
This poster explains how much dietary fat is recommended daily and provides a list of foods with healthy fats. It also discusses saturated fat and provides tips on limiting it.
This collection of recipes celebrates the versatility and nutritional benefits of soy products, showcasing soybeans, tofu, and edamame in a variety of delicious dishes. From protein-packed mains to satisfying snacks, these recipes highlight the different textures and flavors that soy can bring to…
Candance GabelHuman Environmental Sciences Extension Assistant Program Director
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.
Cornmeal is a staple in many kitchens because it has a variety of uses. Visit our website today to learn about Using and Storing Cornmeal.
Reviewed by Leslie BertschDepartment of Nutrition and HealthOne pound of honey is about 1-1/3 cups. A 3-pound container holds about 4 cups honey.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor's note
Editor's note
The following abstract describes a publication that is available as a downloadable PDF.
See the companion publication N1008, Why Eat Breakfast handout.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor’s noteThe following abstract describes a publication that is only available as a downloadable PDF.
Editor's note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.