Guides and Publications

4 Results

List Grid

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
Food Safety Field Training Kit for Fresh Produce Handlers
Food Safety Field Training Kit for Fresh Produce Handlers - Guides and Publications Guides and Publications
$24.00
Guía de entrenamiento en seguridad de los alimentos para productores de vegetales frescos. This flip chart provides food safety tips in both English and Spanish to help train fresh produce handlers. More