Consumer Preparation and Preservation

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Cooking Basics: Reducing a Recipe

by Lisa Martin

MF3531

The tips and charts in this fact sheet will help you adapt recipes for fewer servings. You’ll also find the kitchen tools substitution chart and the safe cooking temperatures chart helpful. Then practice your skills with the worksheet. 4 pages, color.

Published Date: Jun 2020

Food Safety of Frostings and Fillings

by Karen Blakeslee et al.

MF3544

Outbreaks of foodborne illness from icings and frostings are rare but they do happen for a variety of reasons. This publication explains food safety risks related to frostings and fillings of baked goods and the factors that are associated with higher risks. It includes guidelines for what products are acceptable for Kansas fairs and exhibitions. 6 pages, color.

Published Date: Dec 2020

Working Together to Reduce Food Waste, Leader's Guide

by Lisa Martin Londa Nwadike

MF3483

When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This leader's guide gives suggestions for presenting the lesson and includes an evaluation. FCE choice. 4 pages, b/w.

Published Date: Apr 2020

Working Together to Reduce Food Waste, Fact Sheet

by Rachel Werling Londa Nwadike

MF3482

When people throw food out they are throwing away money, as well as the water, energy, and labor that produced the food. This fact sheet focuses on the benefits of food waste reduction and how consumers can reduce their own food waste. FCE choice. 4 pages, color.

Published Date: Apr 2020

Food Handling Guidelines for Bake Sales

by Londa Nwadike

MF3382

Outlines best practices and regulations related to handling and selling nonperishable foods at farmers markets and bake sales. 2 pages, color.

Published Date: Aug 2017

El color de la carne fresca molida de res: Guía del consumidor (Spanish: Fresh Ground Beef Color: A Consumer Guide)

by Lauren Weber Melvin Hunt Aaron Tapian Francisco Najar Villarreal Elizabeth A. E. Boyle

MF2957S

This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color. Spanish.

Published Date: Oct 2016

Spanish: How-to Guide to Pressure Canning: Guía Práctica para Envasar a Presión

by Karen Blakeslee

MF3242S

Translated into Spanish. Following proper canning methods is key to safely preserving food for later use. Includes illustrated steps to pressure canning. 4 pages, color.

Revision Date: Apr 2024

Spanish: Sassy Safe Salsa at Home: Atrevida Salsa Casera Segura

by Karen Blakeslee

MF3171S

Translated into Spanish. Salsa is America's favorite condiment but preserving it at home can be risky unless safe canning methods are used. 2 pages, color.

Revision Date: Apr 2024

Spanish: What's Your Elevation? ¿Cuál es su altitud?

by Karen Blakeslee

MF3172S

Translated into Spanish. The elevation of Kansas rises gradually from east to west, which affects everyday cooking and baking, as well as home-canning. Know your local elevation to help you preserve foods safely. 2 pages, color.

Published Date: Aug 2015

Spanish: Dry Meat Safely at Home: Secando Carne en Casa en Forma Segura

by Karen Blakeslee

MF3173S

Translated into Spanish. Drying is the world's oldest and most common food preservation method, but foodborne illness from eating homemade jerky raises concerns about safety. Follow these techniques to dry meat safely at home. 2 pages, color.

Revision Date: Apr 2024

Spanish: How-to Guide to Water Bath Canning and Steam Canning: Guía Práctica para Envasar con Baño de Agua y Envasar al Vapor

by Karen Blakeslee

MF3241S

Translated into Spanish. Following proper canning methods is key to safely preserving food for later use. Includes illustrated steps to water-bath canning and additional information about steam canning. 2 pages, color.

Revision Date: Apr 2024

Fresh Ground Beef Color: A Consumer Guide

by Lauren Weber Elizabeth A. E. Boyle Melvin Hunt Aaron Tapian

MF2957

This guide explains color patterns in ground beef over time and is intended to help consumers assess ground beef purchases. 2-page, color.

Published Date: Aug 2015

How-to Guide to Water Bath Canning and Steam Canning

by Karen Blakeslee

MF3241

Following proper canning methods is key to safely preserving food for later use. Includes illustrated steps to water-bath canning and additional information about steam canning. 2 pages, color.

Revision Date: Dec 2023

How-to Guide to Pressure Canning

by Karen Blakeslee

MF3242

Following proper canning methods is key to safely preserving food for later use. Includes illustrated steps to pressure canning. 4 pages, color.

Revision Date: Dec 2023

Spanish: 10 Tips for Safe Home-Canned Food: 10 Consejos para Enlatados Caseros Seguros

by Karen Blakeslee

MF3170S

Translated into Spanish. Home-canned foods are a year-round treat but unsafe canning practices can turn a treat into a tragedy. Follow these 10 tips to can foods safely. 2 pages, color.

Revision Date: Apr 2024