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Displaying 1 to 15 of 99 Publications
Hot-Fill-Hold Process for Acid and Acidified Foods
MF3671
The Hot-Fill-Hold method is used specifically for acid and acidified foods. In this method there is no need to apply pressure because the natural acidity and/or addition of acids lowers the pH and inhibits the growth harmful bacteria. This fact sheet outlines the process and some of the factors involved. 4 pages, color.
Revision Date: Sep 2024
Water Activity of Foods
MF3674
Understanding and controlling water activity levels are integral components of ensuring the quality and safety of food items as related to regulatory compliance and the overall preservation of various food products. 4 pages, color.
Revision Date: Sep 2024
Using a Digital Thermometer for Food Products
MF3673
In the food industry, digital thermometers play a vital role in ensuring food safety and quality by accurately monitoring cooking, storage, and processing temperatures. Usage of these thermometers helps in upholding food industry and regulatory standards. This fact sheet outlines the uses of digital thermometers and calibration tips. 2 pages, color.
Published Date: Sep 2024
Kombucha Fermentation
MF3672
Kombucha is a fermented effervescent beverage made by the addition of tea leaves into boiled water and adding sugar for a sweet tea mixture. Once the sweet tea is cooled, then a symbiotic culture of bacteria and yeasts is added. This fact sheet outlines the process and some factors to consider. 2 pages, color.
Published Date: Sep 2024
Cooking for One or Two: Fact Sheet
by Christina Holmes Clara Misenhelter
MF3659
Cooking for one or two people is more than preparing meals; it is an opportunity to focus on your health, make time for yourself, or to create an opportunity to have a meaningful conversation with someone else. Planning, preparing, and consuming balanced meals at home can help maintain weight, control chronic illness, and meet daily nutritional needs. Includes recipes and tips for cooking smaller meals. 8 pages, color.
Published Date: Jul 2024
Cooking for One or Two: Fact Sheet, Spanish
by Christina Holmes Clara Misenhelter
MF3659S
Translated into Spanish. Cooking for one or two people is more than preparing meals; it is an opportunity to focus on your health, make time for yourself, or to create an opportunity to have a meaningful conversation with someone else. Planning, preparing, and consuming balanced meals at home can help maintain weight, control chronic illness, and meet daily nutritional needs. Includes recipes and tips for cooking smaller meals. 8 pages, color.
Published Date: Jul 2024
Cooking for One or Two, Leader's Guide
by Christina Holmes Clara Misenhelter
MF3660
Cooking for one or two people is more than preparing meals; it is an opportunity to focus on your health, make time for yourself, or to create an opportunity to have a meaningful conversation with someone else. This leader's guide includes teaching tips and an evaluation. 6 pages, b/w.
Published Date: Jul 2024
Kansas Local Food Community Roundtable Findings, Full Report
by Rebecca McMahon Amanda Lindahl Deborah Kohl Katie Starzec Elizabeth Kiss
RPT114
K-State Research and Extension Local Food Systems held local food community roundtables across Kansas.
These roundtables were opportunities to connect and discuss challenges, needs, and vision for the future of the Kansas local food system. Report includes discussions from several communities. 42 pages, color.
Published Date: Jun 2024
Kansas Local Foods Community Roundtable Findings, Executive Summary
by Rebecca McMahon Amanda Lindahl Deborah Kohl Katie Starzec Elizabeth Kiss
RPT113
K-State Research and Extension Local Food Systems held local food community roundtables across Kansas.
Participants answered questions about the desired future of local food systems, challenges, needs and resources. 2 pages, color.
Published Date: Jun 2024
Preserve it Fresh, Preserve it Safe Cherries
MF1180
When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These tested methods can be used to process sweet or sour cherries. Revised. 4 pages, color
Revision Date: Feb 2024
Spanish: Preserve it Fresh, Preserve it Safe: Strawberries: (Conservas Frescas, Conservas Seguras: Fresas)
MF1178S
Revised. Translated into Spanish. When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These tested methods can be used to process strawberries. 4 pages, color.
Revision Date: Jan 2024
Spanish: Preserve it Fresh, Preserve it Safe: Beans: (Conservas Frescas, Conservas Seguras: Los Frijoles)
MF1179S
Revised. Translated into Spanish. When preserving fresh foods at home, follow proper procedures to prevent foodborne illness. The following safety-tested methods can be used for preserving snap and Italian beans, and dry beans. 6 pages, color.
Revision Date: Jan 2024
Spanish: Preserve it Fresh, Preserve it Safe: Cherries: (Conservas Frescas, Conservas Seguras: Cerezas)
MF1180S
Revised. Translated into Spanish. When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These tested methods can be used to process sweet or sour cherries. 4 pages, color
Revision Date: Jan 2024
Spanish: Preserve it Fresh, Preserve it Safe: Vegetables: (Conservas Frescas, Conservas Seguras: las Verduras)
MF1181S
Revised. Translated into Spanish. When preserving fresh foods at home, follow proper procedures to prevent foodborne illness. These safety tested methods can be used for freezing and canning vegetables popular in Kansas. 12 pages, color.
Revision Date: Jan 2024
Spanish: Preserve it Fresh, Preserve it Safe: Peaches: (Conservas Frescas, Conservas Seguras: Melocotones)
MF1182S
Revised. Translated into Spanish. When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These safety tested methods can be used for apricots and nectarines as well as peaches. 6 pages, color
Revision Date: Jan 2024
Displaying 1 to 15 of 99 Publications
