Consumer Preparation and Preservation

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Spanish: Preserve it Fresh, Preserve it Safe: Sweet Corn: (Conservas Frescas, Conservas Seguras: Maíz Dulce)

by Karen Blakeslee

MF1183S

Revised. Karen Blakeslee. 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 or canning sweet corn. 4 pages, color.

Revision Date: Feb 2024

Spanish: Preserve it Fresh, Preserve it Safe: Cucumbers: (Conservas Frescas, Conservas Seguras: Pepinos)

by Karen Blakeslee

MF1184S

Revised. Translated into Spanish. When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These safety-tested methods can be used to process cucumbers. 10 pages, color

Revision Date: Feb 2024

Spanish: Preserve it Fresh, Preserve it Safe: Tomatoes: (Conservas Frescas, Conservas Seguras: Tomates)

by Karen Blakeslee

MF1185S

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 to process tomatoes. 10 pages, color.

Revision Date: Jan 2024

Spanish: Preserve it Fresh, Preserve it Safe: Peppers: (Conservas Frescas, Conservas Seguras: Los Chiles)

by Karen Blakeslee

MF1186S

Revised. Karen Blakeslee. 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, canning, and pickling peppers. 6 pages, color.

Revision Date: Feb 2024

Spanish: Preserve it Fresh, Preserve it Safe: Apples: (Conservas Frescas, Conservas Seguras: Manzanas)

by Karen Blakeslee

MF1187S

Revised. Translated into Spanish. When preserving fresh foods at home, follow proper procedures to prevent foodborne illness. These safety-tested methods can be used to freeze and can apples. 8 pages, color.

Revision Date: Jan 2024

Complete Guide to Home Canning

by US Department of Agriculture USDA

MF2904

Spiral bound book for people who are canning for the first time or for experienced canners to improve their practices. 196 page, full color. To purchase a printed copy visit: https://edustore.purdue.edu/item.asp?Item_Number=AIG-539

Published Date: Dec 2015

Making a Meal from What's on Hand, Cooking Basics

by Tandy Rundus

MF3534

When cooking from whatever might be on hand in a pantry or refrigerator/freezer, think of a recipe as a basic roadmap to guide meal preparation. This fact sheet includes ingredient suggestions to mix and match for a variety of meals. 4 pages, color.

Published Date: Jul 2020

Seasoning with Herbs and Spices

by Barbara Roths Sandy Procter

MF3539

Herbs and spices add a wide variety of flavor profiles to food, as well as providing health benefits. This fact sheet includes tips for using and storing herbs and spices, their benefits, and recipes. 6 pages, color.

Published Date: Aug 2020

Cooking Basics: Getting Started

by Lisa Martin

MF3543

Healthful and great-tasting food preparation can be overwhelming if you are new to cooking or need a refresher. The Cooking Basics series of fact sheets will help you get organized and plan and prepare nutritious and delicious meals. Use this fact sheet as a guide to the series and additional resources. 4 pages, color.

Published Date: Aug 2020

Healthy Cooking Styles, Fact Sheet

by Donna Krug

MF3350

Different cooking styles affect the flavor and texture of food. Learn how using different cooking techniques can help you prepare nutritious and delicious meals with colorful vegetables and whole grains. Includes recipes and cooking tips. Part of the FCS Annual Series. 4-page, color.

Published Date: Jul 2017

Healthy Cooking Styles, Leader's Guide

by Donna Krug

MF3351

Different cooking styles affect the flavor and texture of food. This guide includes teaching tips for presenting the lesson. Includes resources and an evaluation. Part of the FCS Annual Series. 4-page, b/w.

Published Date: Jul 2017

Cooking Basics: Measuring Tools and How to Use Them

by Lisa Martin

MF3518

It is important to measure recipe ingredients accurately. This fact sheet includes measuring equivalents and tips for measuring different ingredients accurately. 2 pages, color.

Published Date: Jun 2020

Cooking Basics: Cooking Terms

by Lisa Martin

MF3533

When you learn basic cooking terms, you’re able to follow recipes more accurately and expand the range of healthful food you can prepare. 1 page, color.

Published Date: Jun 2020

Focus on the "Stars": Cooking Healthy for the Holidays, Fact Sheet

by Barbara L. Ames

MF3087

Holiday meals can be healthy meals, if you follow these tips for reducing fat and sugar in many popular holiday recipes. This lesson in the FCS annual series has been selected by the FCE groups. 4 pages, color.

Revision Date: Apr 2019

Focus on the "Stars": Cooking Healthy for the Holidays, Leader's Guide

by Barbara L. Ames

MF3088

Guides the leader in presenting tips for making holiday meals healthier. Includes recipes. This lesson in the FCS annual series has been selected by the FCE groups. 8 pages, b/w.

Revision Date: Apr 2019