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Sandra Bastin



FCS3-582
Home Canning Pickles and Fermented Foods
4/11/2019 (minor revision)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

The home canning of pickles, relishes, and fermented foods allows you to enjoy the bounty of your summer garden or local farmers market year-round. It may also save you money and give you some control over what's in your food. To ensure safe, high-quality home-canned products, always follow research-based recommendations when canning.

web only | 23 pages | 5,425 words | 215 downloads | PDF: 484 kb



FCS3-580
Home Canning Tomatoes and Tomato Products
4/1/2019 (minor revision)

 UK Authors: Sandra Bastin, Annhall Norris
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Home canning tomatoes and tomato products can help you save money and gain control over what's in your food while preserving the bounty of summer for your family's year-round enjoyment. The recipes included in this publication are research-based for safe home canning.

web only | 15 pages | 4,000 words | 244 downloads | PDF: 418 kb



FCS3-578
Home Canning Basics
3/22/2019 (minor revision)

 UK Authors: Sandra Bastin, Annhall Norris
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

People choose to can foods at home for many reasons: to preserve the harvest from their gardens or local farmers markets for year-round enjoyment; to gain more control over what is in their food by limiting or avoiding salt, sugar or preservatives; to save money; to get better-tasting canned foods; to follow family traditions; or just for the sense of satisfaction that home canning provides.

web only | 7 pages | 2,950 words | 315 downloads | PDF: 347 kb



FCS3-609
Shaking Down on Salt
2/9/2018 (new)

 UK Authors: Sandra Bastin, Heather Norman-Burgdolf
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

The demand for convenience and a change in eating habits have contributed to the popularity of dining out. Busy schedules often force people to eat on the run. Take out, frozen foods, and home-delivered meals are habits characteristic of many Americans. Meals eaten away from home can potentially contribute excess calories, fat, and sodium while limiting the intake of calcium, dietary fiber, and vitamins A and C. Excess snacking from calorie-laden, low nutrient-dense foods can lead to consuming too much fat and sugar. The two trends of dining out more and an increased interest in health, fitness, and nutrition seem to be incompatible, but with careful planning, healthful eating can be achieved regardless of our busy lives.

web only | 2 pages | 1,607 words | 21 downloads | PDF: 351 kb



FCS3-608
Fitting Nutrition into Your Busy Lifestyle
2/9/2018 (new)

 UK Authors: Sandra Bastin, Heather Norman-Burgdolf
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Your overall nutrition picture depends on selections of food and serving sizes over a period of time. To make wise food choices you need to know a little about food and healthful cooking techniques. A balanced diet contains a wide variety of foods. The key to making good food choices is to plan.

web only | 2 pages | 988 words | 26 downloads | PDF: 871 kb



FCS3-607
Dining Out in a Healthy Way
2/9/2018 (new)

 UK Authors: Sandra Bastin, Heather Norman-Burgdolf
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Sodium is an important mineral to the body. It helps keep body fluids in balance, helps the body to absorb certain nutrients, and also aids in muscle performance and sending nerve messages. Excessive sodium in the diet is linked with high blood pressure or hypertension. Hypertension can result in diabetes, heart disease, kidney failure, or stroke.

web only | 5 pages | 767 words | 19 downloads | PDF: 2,684 kb



FCS3-585
Home Canning Meat, Poultry and Seafood
2/2/2018 (minor revision)

 UK Authors: Sandra Bastin, Annhall Norris
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Home canning your own meat, poultry, wild game or fish can help you save money, gain control over what's in your food, and save time in meal preparation. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

web only | 9 pages | 3,232 words | 124 downloads | PDF: 412 kb



FCS3-584
Home Canning Fruit
2/2/2018 (minor revision)

 UK Authors: Sandra Bastin, Annhall Norris
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Home canning fruit from your garden, orchard, or local farmers market can help save you money and gain control over what's in your food, while preserving the taste of summer for your family's year-round enjoyment. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

web only | 12 pages | 3,675 words | - | PDF: 542 kb



FCS3-583
Home Canning Vegetables
2/2/2018 (minor revision)

 UK Authors: Sandra Bastin, Annhall Norris
 Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Home canning vegetables from your garden or local farmers market can help you save money and gain control over what's in your food while preserving the bounty of summer for your family's year-round enjoyment. To ensure safe, high quality home-canned products, always follow research-based recommendations when canning.

web only | 13 pages | 3,926 words | - | PDF: 444 kb



FCS3-595
Recommended Food Storage Times: Cold and Dry Refrigerated and Frozen Foods
5/16/2017 (new)

 UK Authors: Sandra Bastin, Annhall Norris
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Knowing how to store foods and maintain quality is important. Properly storing food results in optimum nutritional value, reduced waste from spoilage, decreased risk of foodborne illness, and fresher, better tasting food.

web only | 8 pages | 2,033 words | 45 downloads | PDF: 914 kb



FCS3-501
Drying Food at Home
3/30/2017 (major revision)

 UK Authors: Sandra Bastin, Debbie Clouthier,
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Drying food at home has several advantages. It can help you save money, gain control over what's in your food, and preserve the bounty of summer gardens and orchards for your family's year-round enjoyment.

web only | 16 pages | 7,532 words | 78 downloads | PDF: 375 kb



FCS3-594
Jerky Safety
3/14/2017 (new)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Safe handling and preparation methods must always be used when preparing any type of jerky.

web only | 1 pages | 584 words | 49 downloads | PDF: 1,508 kb



FCS3-591
Safe Home Canning: Altitude Adjustments
1/23/2017 (reviewed)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

For safe home canning, it's important to know your altitude (or elevation), since altitude affects processing times and pressures. If you live at an altitude greater than 1,000 feet, you may need to adjust processing times or pressures to ensure the safety of your home-canned foods.

web only | 2 pages | 690 words | 58 downloads | PDF: 336 kb



FCS3-586
Home Canning Soups and Stews
1/23/2017 (reviewed)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

To ensure safe, high quality home-canned products, always follow research-based recipes when canning. Safe, tested recipes for home-canned soups and stews are based on laboratory measurements of pH and heat penetration into the jars during processing, which are specific to the recipe being tested.

web only | 14 pages | 3,800 words | 131 downloads | PDF: 455 kb



FCS3-581
Home Canning Salsa
1/23/2017 (reviewed)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Salsas are usually mixtures of high acid foods, such as tomatoes and/or fruit, with low acid foods, such as onions and peppers. With the addition of lemon juice, citric acid, or vinegar in the right proportion, salsa becomes a high acid food and can be safely processed in a boiling water canner. However, only research-based recipes should be used. The recipes included in this publication are research-based for safe home canning.

web only | 11 pages | 2,887 words | 198 downloads | PDF: 508 kb



FCS3-579
Home Canning Jams, Jellies and Other Soft Spreads
1/23/2017 (reviewed)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Home canning jams, jellies, and other soft spreads is fun and satisfying. Soft spreads all contain four main ingredients (fruit, sugar, pectin, and acid), and they differ only in their consistency. The formation of a gel depends on the right amount of each of the main ingredients. If you understand the science of gelling, all your soft spreads will be a success.

web only | 12 pages | 3,368 words | 240 downloads | PDF: 524 kb



FCS3-577
Kosher Foods
4/1/2014 (new)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

Jewish dietary laws maintain certain rules for preparing foods that are not common in modern food preparation. These laws originated from the Torah, the first five books of the Hebrew Scriptures. The following information is an overview of Jewish dietary laws.

web only | 2 pages | 948 words | 58 downloads | PDF: 168 kb



FCS1-411
Table Etiquette
4/30/2013 (new)

 UK Authors: Sandra Bastin, Debbie Clouthier
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Cultural and Miscellaneous (FCS1 series)
 Tags:

A knowledge of table etiquette will help you feel comfortable at special occasions such as family celebrations, awards banquets and weddings, or when a potential employer invites you to lunch or dinner.

web only | 3 pages | 1,390 words | 175 downloads | PDF: 303 kb



FCS3-335
Freezing Vegetables
3/28/2011 (reprinted)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

5,000 printed copies | 4 pages | - | 69 downloads | PDF: 95 kb



PR-608
2010 Fruit and Vegetable Research Report
12/20/2010 (new)

 UK Authors: Doug Archbold, Paul Bachi, S
 Departments: Biosystems and Agricultural Engineering, County Extension,
 Series: Progress Report (PR series)
 Tags: farm crops, fruits and nuts, research,

Fruit and vegetable production in Kentucky continues to grow. The 2010 Fruit and Vegetable crops research report includes results for more than 34 field research and demonstration trials that were conducted in 20 counties in Kentucky.

1,000 printed copies | 70 pages | - | 37 downloads | PDF: 1,200 kb



FCS3-336
Freezing Fresh Fruits
4/14/2010 (reprinted)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

3,100 printed copies | 8 pages | - | 65 downloads | PDF: 97 kb



FCS3-334
Home Freezing Basics
4/14/2010 (reprinted)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

2,900 printed copies | 4 pages | - | 63 downloads | PDF: 82 kb



FCS3-105
Nonnutritive Sweeteners
11/7/2007 (minor revision)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

web only | 2 pages | - | 12 downloads | PDF: 239 kb



4JJ-01PB
Freezing Fruits and Berries
4/15/2006 (reprinted)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JJ series)
 Tags:

400 printed copies | 16 pages | - | 30 downloads | PDF: 503 kb



FCS3-106
Vegetable Preparation for the Family
4/15/2005 (reprinted)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

3,000 printed copies | 4 pages | - | 25 downloads | PDF: 222 kb



4JH-06PB
Yeast Breads Unit 6
5/30/2004 (reprinted)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JH series)
 Tags:

700 printed copies | 12 pages | - | 41 downloads | PDF: 362 kb



4JG-02PC
It's Time for Breakfast
5/1/2004 (reprinted)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: Food and Nutrition (4JG series)
 Tags:

500 printed copies | 20 pages | - | 71 downloads | PDF: 691 kb



4JH-03PC
Bread Project Unit 3 Biscuits
5/1/2004 (reprinted)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JH series)
 Tags:

500 printed copies | 10 pages | - | 47 downloads | PDF: 203 kb



4JH-01PD
Bread Project Unit 1 Cornmeal
2/1/2004 (reprinted)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JH series)
 Tags:

2,000 printed copies | 12 pages | - | 63 downloads | PDF: 411 kb



4JH-04PB
Bread Project Unit 4: Quick Loaf Breads
2/1/2004 (reprinted)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JH series)
 Tags:

500 printed copies | 9 pages | - | 48 downloads | PDF: 209 kb



4JH-07PA
Bread Project Unit 7 Breads for Entertaining
6/15/2003 (minor revision)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JH series)
 Tags:

1,000 printed copies | 12 pages | - | 35 downloads | PDF: 413 kb



4JI-02PC
Dairy Foods Unit 2: Ice Cream
6/14/2003 (minor revision)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JI series)
 Tags:

1,000 printed copies | 16 pages | - | 23 downloads | PDF: 270 kb



4JH-05PA
Bread Project Unit 5 Yeast Rolls
6/1/2003 (minor revision)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JH series)
 Tags:

1,000 printed copies | 12 pages | - | 52 downloads | PDF: 405 kb



FCS3-524
What Children Really Need
11/15/2002 (reprinted)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

2,000 printed copies | 4 pages | - | 23 downloads | PDF: 413 kb



FSHE-11
Kentucky Cucumbers
3/1/2002 (minor revision)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

175 printed copies | 3 pages | - | 16 downloads | PDF: 109 kb



FSHE-6
Kentucky Peas
3/1/2002 (minor revision)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

175 printed copies | 3 pages | - | 16 downloads | PDF: 99 kb



FCS3-525
The Wildcat Way to Wellness: Getting More from Dietary Supplements
2/28/2002 (minor revision)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

web only | 8 pages | - | 15 downloads | PDF: 109 kb



FSHE-18
Vegetables for Wellness: Kentucky Greens
5/31/2001 (new)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

300 printed copies | 2 pages | - | 15 downloads | PDF: 121 kb



4JG-05PB
Outdoor Meals
5/15/2001 (minor revision)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: Food and Nutrition (4JG series)
 Tags:

1,000 printed copies | 20 pages | - | 56 downloads | PDF: 307 kb



FSHE-7
Vegetables for Wellness: Kentucky Broccoli
5/15/2001 (minor revision)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

300 printed copies | 2 pages | - | 10 downloads | PDF: 137 kb



FSHE-4
Vegetables for Wellness: Kentucky Corn
5/15/2001 (minor revision)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

300 printed copies | 2 pages | - | 11 downloads | PDF: 125 kb



FSHE-17
Kentucky Asparagus
4/30/2001 (new)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

2,000 printed copies | 2 pages | - | 24 downloads | PDF: 143 kb



FSHE-9
Vegetables for Wellness: Kentucky Cabbage
3/30/2001 (minor revision)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

2,000 printed copies | 2 pages | - | 13 downloads | PDF: 129 kb



FSHE-10
Kentucky Tomatoes
3/15/2001 (minor revision)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

2,000 printed copies | 2 pages | - | 25 downloads | PDF: 124 kb



4JH-02PA
Bread Project Unit 2 Quick Batter Breads
12/1/2000 (reprinted)

 UK Authors: Sandra Bastin
 Departments: 4-H Programs
 Series: 4-H Individual and Family Resources: (4JH series)
 Tags:

6,000 printed copies | 12 pages | - | 40 downloads | PDF: 1,400 kb



FCS3-208
Fat Replacers
9/19/1997 (reprinted)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

8,000 printed copies | 2 pages | - | 18 downloads | PDF: 101 kb



FCS3-104
Lactose Intolerance
6/1/1996 (reprinted)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Food and Nutrition (FCS3 series)
 Tags:

1,500 printed copies | 2 pages | - | 9 downloads | PDF: 150 kb



FSHE-1
Kentucky Winter Squash and Pumpkin
5/7/1996 (reprinted)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

3,000 printed copies | 2 pages | - | 21 downloads | PDF: 183 kb



FSHE-16
Kentucky Blueberries
6/17/1994 (new)

 UK Authors: Sandra Bastin
 Departments: Family and Consumer Sciences
 Series: Foods (FSHE series)
 Tags:

1,000 printed copies | 2 pages | - | 15 downloads | PDF: 47 kb