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Sandra Bastin


FCS3-595

Recommended Food Storage Times

10/7/2020 (major revision)
Authors: Sandra Bastin, Annhall Norris

Americans spend, on average, around 6% of their budgets on food. Knowing how to safely store foods will help you protect your investment with high quality results. Properly storing food gives you better nutrient retention, reduces waste, decreases risk of foodborne illness, and ensures fresher, better tasting food. Food held beyond the recommended storage time may still be safe, but the quality may have started to deteriorate.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition, preservation and storage
Size: 2.60 mb
Pages: 10



FCS3-582

Home Canning Pickles and Fermented Foods

4/11/2019 (minor revision)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 484 kb
Pages: 23



FCS3-580

Home Canning Tomatoes and Tomato Products

4/1/2019 (minor revision)
Authors: Sandra Bastin, Annhall Norris

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 418 kb
Pages: 15



FCS3-578

Home Canning Basics

3/22/2019 (minor revision)
Authors: Sandra Bastin, Annhall Norris

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 347 kb
Pages: 7



FCS3-607

Dining Out in a Healthy Way

2/9/2018 (new)
Authors: Sandra Bastin, Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 2.68 mb
Pages: 5



FCS3-608

Fitting Nutrition into Your Busy Lifestyle

2/9/2018 (new)
Authors: Sandra Bastin, Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 871 kb
Pages: 2



FCS3-609

Shaking Down on Salt

2/9/2018 (new)
Authors: Sandra Bastin, Heather Norman-Burgdolf

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 351 kb
Pages: 2



FCS3-583

Home Canning Vegetables

2/2/2018 (minor revision)
Authors: Sandra Bastin, Annhall Norris

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 444 kb
Pages: 13



FCS3-584

Home Canning Fruit

2/2/2018 (minor revision)
Authors: Sandra Bastin, Annhall Norris

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 542 kb
Pages: 12



FCS3-585

Home Canning Meat, Poultry and Seafood

2/2/2018 (minor revision)
Authors: Sandra Bastin, Annhall Norris

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.

Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 412 kb
Pages: 9



FCS3-501

Drying Food at Home

3/30/2017 (major revision)
Authors: Sandra Bastin, Debbie Clouthier, Annhall Norris

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 375 kb
Pages: 16



FCS3-594

Jerky Safety

3/14/2017 (new)
Authors: Sandra Bastin

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

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 1.51 mb
Pages: 1



FCS3-579

Home Canning Jams, Jellies and Other Soft Spreads

1/23/2017 (reviewed)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 524 kb
Pages: 12



FCS3-581

Home Canning Salsa

1/23/2017 (reviewed)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 508 kb
Pages: 11



FCS3-586

Home Canning Soups and Stews

1/23/2017 (reviewed)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 455 kb
Pages: 14



FCS3-591

Safe Home Canning: Altitude Adjustments

1/23/2017 (reviewed)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 336 kb
Pages: 2



FCS3-577

Kosher Foods

4/1/2014 (new)
Authors: Sandra Bastin

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.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 168 kb
Pages: 2



FCS1-411

Table Etiquette

4/30/2013 (new)
Authors: Sandra Bastin, Debbie Clouthier

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.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Cultural and Miscellaneous (FCS1 series)
Tags:
Size: 303 kb
Pages: 3



FCS3-335

Freezing Vegetables

3/28/2011 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 95 kb
Pages: 4



PR-608

2010 Fruit and Vegetable Research Report

12/20/2010 (new)
Authors: Doug Archbold, Paul Bachi, Sandra Bastin, Julie Beale, Steve Berberich, Ric Bessin, Bob Caudle, Jennie Condra, Tim Coolong, Leighia Eggett, Vaden Fenton, Lucas Hanks, John Hartman, Nathan Howell, Kelly Jackson, June Johnston, Chlodys Johnstone, Patrick Kelley, Katie Kittrell, Janet Lensing, Amy Lentz Poston, Sara Long, Patty Lucas, Sean Lynch, Logan Minter, John Obrycki, Janet Pfeiffer, Sutapa Roy, Marc Ruberg, Rebecca Schnelle, Delia Scott, Kenny Seebold, Pam Sigler, Darrell Slone, Chris Smigell, John Snyder, Dave Spalding, John Strang, Ginny Travis, Joseph Tucker, Sarah Vanek, Jeff Wheeler, John Wilhoit, Mark Williams, Patsy Wilson, Dwight Wolfe

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.

Departments: Biosystems and Agricultural Engineering, County Extension, Entomology, Family and Consumer Sciences, Horticulture, Kentucky State University, Plant Pathology
Series: Progress Report (PR series)
Tags: farm crops, fruits and nuts, research, variety trials, vegetables
Size: 1.20 mb
Pages: 70



FCS3-334

Home Freezing Basics

4/14/2010 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 82 kb
Pages: 4



FCS3-336

Freezing Fresh Fruits

4/14/2010 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 97 kb
Pages: 8



FCS3-105

Nonnutritive Sweeteners

11/7/2007 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 239 kb
Pages: 2



4JJ-01PB

Freezing Fruits and Berries

4/15/2006 (reprinted)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JJ series)
Tags:
Size: 503 kb
Pages: 16



FCS3-106

Vegetable Preparation for the Family

4/15/2005 (reprinted)
Authors: Sandra Bastin

With modern transportation, we can all have year-round access to a wide variety of fresh vegetables. And in our health-conscious times, vegetables are not just used as side dishes any more. Because they are economical, we can use vegetables to prepare low-cost main dishes such as vegetable primavera, stuffed squash, or vegetable lasagna. In addition to their nutritional value, vegetables make meals more appealing in flavor, texture, and color.

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition, food preparation
Size: 222 kb
Pages: 4



4JH-06PB

Yeast Breads Unit 6

5/30/2004 (reprinted)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Tags:
Size: 362 kb
Pages: 12



4JG-02PC

It's Time for Breakfast

5/1/2004 (reprinted)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: Food and Nutrition (4JG series)
Tags:
Size: 691 kb
Pages: 20



4JH-03PC

Bread Project Unit 3 Biscuits

5/1/2004 (reprinted)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Tags:
Size: 203 kb
Pages: 10



4JH-01PD

Bread Project Unit 1 Cornmeal

2/1/2004 (reprinted)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Tags:
Size: 411 kb
Pages: 12



4JH-04PB

Bread Project Unit 4: Quick Loaf Breads

2/1/2004 (reprinted)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Tags:
Size: 209 kb
Pages: 9



4JH-07PA

Bread Project Unit 7 Breads for Entertaining

6/15/2003 (minor revision)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Tags:
Size: 413 kb
Pages: 12



4JI-02PC

Dairy Foods Unit 2: Ice Cream

6/14/2003 (minor revision)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JI series)
Tags:
Size: 270 kb
Pages: 16



4JH-05PA

Bread Project Unit 5 Yeast Rolls

6/1/2003 (minor revision)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Tags:
Size: 405 kb
Pages: 12



FCS3-524

What Children Really Need

11/15/2002 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 413 kb
Pages: 4



FSHE-11

Kentucky Cucumbers

3/1/2002 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 109 kb
Pages: 3



FSHE-6

Kentucky Peas

3/1/2002 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 99 kb
Pages: 3



FCS3-525

The Wildcat Way to Wellness: Getting More from Dietary Supplements

2/28/2002 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 109 kb
Pages: 8



FSHE-18

Vegetables for Wellness: Kentucky Greens

5/31/2001 (new)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 121 kb
Pages: 2



4JG-05PB

Outdoor Meals

5/15/2001 (minor revision)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: Food and Nutrition (4JG series)
Tags:
Size: 307 kb
Pages: 20



FSHE-4

Vegetables for Wellness: Kentucky Corn

5/15/2001 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 125 kb
Pages: 2



FSHE-7

Vegetables for Wellness: Kentucky Broccoli

5/15/2001 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 137 kb
Pages: 2



FSHE-17

Kentucky Asparagus

4/30/2001 (new)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 143 kb
Pages: 2



FSHE-9

Vegetables for Wellness: Kentucky Cabbage

3/30/2001 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 129 kb
Pages: 2



FSHE-10

Kentucky Tomatoes

3/15/2001 (minor revision)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 124 kb
Pages: 2



4JH-02PA

Bread Project Unit 2 Quick Batter Breads

12/1/2000 (reprinted)
Authors: Sandra Bastin

Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Tags:
Size: 1.40 mb
Pages: 12



FCS3-208

Fat Replacers

9/19/1997 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 101 kb
Pages: 2



FCS3-104

Lactose Intolerance

6/1/1996 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 150 kb
Pages: 2



FSHE-1

Kentucky Winter Squash and Pumpkin

5/7/1996 (reprinted)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 183 kb
Pages: 2



FSHE-16

Kentucky Blueberries

6/17/1994 (new)
Authors: Sandra Bastin

Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Tags:
Size: 47 kb
Pages: 2