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Let's Preserve: Potatoes and Sweet Potatoes
Let's Preserve: Potatoes and Sweet Potatoes - Guides and Publications Guides and Publications

Let's Preserve: Potatoes and Sweet Potatoes

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

1

$0.75
For canning potatoes, select the “waxy” or “boiling” kinds. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too. More
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas - Guides and Publications Guides and Publications

Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

1

$1.55
Root vegetables must be processed in a pressure canner. They cannot be safely canned in a boiling water bath or atmospheric steam canner. More
Let's Preserve: Soup
Let's Preserve: Soup - Guides and Publications Guides and Publications

Let's Preserve: Soup

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

1

$0.75
The convenience of prepared soup makes cooking and meal planning easier. Freezing and canning preservation methods are explained. More
Cuts of Venison Poster
Cuts of Venison Poster - Guides and Publications Guides and Publications

Cuts of Venison Poster

Chris Raines

1

Free
Enjoy your venison the proper way. More