University of Kentucky College of Agriculture
 

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Sandra Bastin



Shaking Down on Salt
2/9/2018 (new)

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. | FCS3-609
web only | 2 pages | 1,607 words | 12 downloads | PDF: 351 kb


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

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. | FCS3-608
web only | 2 pages | 988 words | 17 downloads | PDF: 871 kb


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

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. | FCS3-607
web only | 5 pages | 767 words | 14 downloads | PDF: 2,684 kb


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

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. | FCS3-585
web only | 9 pages | 3,232 words | 105 downloads | PDF: 412 kb


Home Canning Fruit
2/2/2018 (minor revision)

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. | FCS3-584
web only | 12 pages | 3,675 words | - | PDF: 542 kb


Home Canning Vegetables
2/2/2018 (minor revision)

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. | FCS3-583
web only | 13 pages | 3,926 words | - | PDF: 444 kb


Home Canning Tomatoes and Tomato Products
2/2/2018 (minor revision)

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. | FCS3-580
web only | 14 pages | 4,000 words | 212 downloads | PDF: 402 kb


Home Canning Basics
2/2/2018 (minor revision)

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. | FCS3-578
web only | 6 pages | 2,913 words | 285 downloads | PDF: 359 kb


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

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. | FCS3-595
web only | 8 pages | 2,033 words | 36 downloads | PDF: 914 kb


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

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. | FCS3-501
web only | 16 pages | 7,532 words | 71 downloads | PDF: 375 kb


Jerky Safety
3/14/2017 (new)

Safe handling and preparation methods must always be used when preparing any type of jerky. | FCS3-594
web only | 1 pages | 584 words | 40 downloads | PDF: 1,508 kb


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

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. | FCS3-591
web only | 2 pages | 690 words | 54 downloads | PDF: 336 kb


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

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. | FCS3-586
web only | 14 pages | 3,800 words | 121 downloads | PDF: 455 kb


Home Canning Pickles and Fermented Foods
1/23/2017 (reviewed)

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. | FCS3-582
web only | 21 pages | 5,425 words | 179 downloads | PDF: 527 kb


Home Canning Salsa
1/23/2017 (reviewed)

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. | FCS3-581
web only | 11 pages | 2,887 words | 186 downloads | PDF: 508 kb


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

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. | FCS3-579
web only | 12 pages | 3,368 words | 229 downloads | PDF: 524 kb


Kosher Foods
4/1/2014 (new)

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. | FCS3-577
web only | 2 pages | 948 words | 56 downloads | PDF: 168 kb


Table Etiquette
4/30/2013 (new)

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. | FCS1-411
web only | 3 pages | 1,390 words | 171 downloads | PDF: 303 kb


Freezing Vegetables
3/28/2011 (reprinted)

| FCS3-335
5,000 printed copies | 4 pages | - | 62 downloads | PDF: 95 kb


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

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. | PR-608
1,000 printed copies | 70 pages | - | 35 downloads | PDF: 1,200 kb


Freezing Fresh Fruits
4/14/2010 (reprinted)

| FCS3-336
3,100 printed copies | 8 pages | - | 60 downloads | PDF: 97 kb


Home Freezing Basics
4/14/2010 (reprinted)

| FCS3-334
2,900 printed copies | 4 pages | - | 57 downloads | PDF: 82 kb


Nonnutritive Sweeteners
11/7/2007 (minor revision)

| FCS3-105
web only | 2 pages | - | 9 downloads | PDF: 239 kb


Freezing Fruits and Berries
4/15/2006 (reprinted)

| 4JJ-01PB
400 printed copies | 16 pages | - | 28 downloads | PDF: 503 kb


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

| FCS3-106
3,000 printed copies | 4 pages | - | 24 downloads | PDF: 222 kb


Yeast Breads Unit 6
5/30/2004 (reprinted)

| 4JH-06PB
700 printed copies | 12 pages | - | 36 downloads | PDF: 362 kb


It's Time for Breakfast
5/1/2004 (reprinted)

| 4JG-02PC
500 printed copies | 20 pages | - | 68 downloads | PDF: 691 kb


Bread Project Unit 3 Biscuits
5/1/2004 (reprinted)

| 4JH-03PC
500 printed copies | 10 pages | - | 44 downloads | PDF: 203 kb


Bread Project Unit 1 Cornmeal
2/1/2004 (reprinted)

| 4JH-01PD
2,000 printed copies | 12 pages | - | 57 downloads | PDF: 411 kb


Bread Project Unit 4: Quick Loaf Breads
2/1/2004 (reprinted)

| 4JH-04PB
500 printed copies | 9 pages | - | 43 downloads | PDF: 209 kb


Bread Project Unit 7 Breads for Entertaining
6/15/2003 (minor revision)

| 4JH-07PA
1,000 printed copies | 12 pages | - | 31 downloads | PDF: 413 kb


Dairy Foods Unit 2: Ice Cream
6/14/2003 (minor revision)

| 4JI-02PC
1,000 printed copies | 16 pages | - | 22 downloads | PDF: 270 kb


Bread Project Unit 5 Yeast Rolls
6/1/2003 (minor revision)

| 4JH-05PA
1,000 printed copies | 12 pages | - | 49 downloads | PDF: 405 kb


What Children Really Need
11/15/2002 (reprinted)

| FCS3-524
2,000 printed copies | 4 pages | - | 22 downloads | PDF: 413 kb


Kentucky Cucumbers
3/1/2002 (minor revision)

| FSHE-11
175 printed copies | 3 pages | - | 16 downloads | PDF: 109 kb


Kentucky Peas
3/1/2002 (minor revision)

| FSHE-6
175 printed copies | 3 pages | - | 16 downloads | PDF: 99 kb


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

| FCS3-525
web only | 8 pages | - | 14 downloads | PDF: 109 kb


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

| FSHE-18
300 printed copies | 2 pages | - | 15 downloads | PDF: 121 kb


Outdoor Meals
5/15/2001 (minor revision)

| 4JG-05PB
1,000 printed copies | 20 pages | - | 54 downloads | PDF: 307 kb


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

| FSHE-7
300 printed copies | 2 pages | - | 9 downloads | PDF: 137 kb


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

| FSHE-4
300 printed copies | 2 pages | - | 10 downloads | PDF: 125 kb


Kentucky Asparagus
4/30/2001 (new)

| FSHE-17
2,000 printed copies | 2 pages | - | 24 downloads | PDF: 143 kb


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

| FSHE-9
2,000 printed copies | 2 pages | - | 12 downloads | PDF: 129 kb


Kentucky Tomatoes
3/15/2001 (minor revision)

| FSHE-10
2,000 printed copies | 2 pages | - | 25 downloads | PDF: 124 kb


Bread Project Unit 2 Quick Batter Breads
12/1/2000 (reprinted)

| 4JH-02PA
6,000 printed copies | 12 pages | - | 36 downloads | PDF: 1,400 kb


Fat Replacers
9/19/1997 (reprinted)

| FCS3-208
8,000 printed copies | 2 pages | - | 18 downloads | PDF: 101 kb


Lactose Intolerance
6/1/1996 (reprinted)

| FCS3-104
1,500 printed copies | 2 pages | - | 7 downloads | PDF: 150 kb


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

| FSHE-1
3,000 printed copies | 2 pages | - | 18 downloads | PDF: 183 kb


Kentucky Blueberries
6/17/1994 (new)

| FSHE-16
1,000 printed copies | 2 pages | - | 15 downloads | PDF: 47 kb