In descending order, by date published.
8/30/2022 (minor revision)
Authors:
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:
Series: FCS: Food and Nutrition (FCS3 series)
Size: 418 kb
Pages: 15
7/6/2022 (minor revision)
Authors: Sandra Bastin
Your mother told you to eat your vegetables. Research confirms that she was right, as usual. Eating five servings of fruits and vegetables per day rather than two servings lowers your risk of death by 13%. The Dietary Guidelines for Americans also suggests choosing foods rich in nutrients first.
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 6.91 mb
Pages: 6
7/6/2022 (minor revision)
Authors: Sandra Bastin
Do you eat just about anything you want without thinking about how it affects your health? Would you like to know how to make better food choices so you can manage your weight? Do you need information on how to manage any chronic diseases, such as heart disease or high blood pressure?
Departments: Dietetics and Human Nutrition, Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 3.96 mb
Pages: 6
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: FCS: Food and Nutrition (FCS3 series)
Size: 2.60 mb
Pages: 10
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: FCS: Food and Nutrition (FCS3 series)
Size: 484 kb
Pages: 23
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: FCS: Food and Nutrition (FCS3 series)
Size: 347 kb
Pages: 7
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: FCS: Food and Nutrition (FCS3 series)
Size: 2.68 mb
Pages: 5
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: FCS: Food and Nutrition (FCS3 series)
Size: 871 kb
Pages: 2
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: FCS: Food and Nutrition (FCS3 series)
Size: 351 kb
Pages: 2
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: FCS: Food and Nutrition (FCS3 series)
Size: 444 kb
Pages: 13
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: FCS: Food and Nutrition (FCS3 series)
Size: 542 kb
Pages: 12
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: FCS: Food and Nutrition (FCS3 series)
Size: 412 kb
Pages: 9
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: FCS: Food and Nutrition (FCS3 series)
Size: 375 kb
Pages: 16
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: FCS: Food and Nutrition (FCS3 series)
Size: 1.51 mb
Pages: 1
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: FCS: Food and Nutrition (FCS3 series)
Size: 524 kb
Pages: 12
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: FCS: Food and Nutrition (FCS3 series)
Size: 508 kb
Pages: 11
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: FCS: Food and Nutrition (FCS3 series)
Size: 455 kb
Pages: 14
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: FCS: Food and Nutrition (FCS3 series)
Size: 336 kb
Pages: 2
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: FCS: Food and Nutrition (FCS3 series)
Size: 168 kb
Pages: 2
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: FCS: Cultural and Miscellaneous (FCS1 series)
Size: 303 kb
Pages: 3
3/28/2011 (reprinted)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 95 kb
Pages: 4
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)
Size: 1.20 mb
Pages: 70
4/14/2010 (reprinted)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 82 kb
Pages: 4
4/14/2010 (reprinted)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 97 kb
Pages: 8
11/7/2007 (minor revision)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 239 kb
Pages: 2
4/15/2006 (reprinted)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JJ series)
Size: 503 kb
Pages: 16
5/30/2004 (reprinted)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Size: 362 kb
Pages: 12
5/1/2004 (reprinted)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: Food and Nutrition (4JG series)
Size: 691 kb
Pages: 20
5/1/2004 (reprinted)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Size: 203 kb
Pages: 10
2/1/2004 (reprinted)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Size: 411 kb
Pages: 12
2/1/2004 (reprinted)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Size: 209 kb
Pages: 9
6/15/2003 (minor revision)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Size: 413 kb
Pages: 12
6/14/2003 (minor revision)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JI series)
Size: 270 kb
Pages: 16
6/1/2003 (minor revision)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Size: 405 kb
Pages: 12
11/15/2002 (reprinted)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 413 kb
Pages: 4
3/1/2002 (minor revision)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 109 kb
Pages: 3
3/1/2002 (minor revision)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 99 kb
Pages: 3
2/28/2002 (minor revision)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 109 kb
Pages: 8
5/31/2001 (new)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 121 kb
Pages: 2
5/15/2001 (minor revision)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: Food and Nutrition (4JG series)
Size: 307 kb
Pages: 20
5/15/2001 (minor revision)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 125 kb
Pages: 2
5/15/2001 (minor revision)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 137 kb
Pages: 2
4/30/2001 (new)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 143 kb
Pages: 2
3/30/2001 (minor revision)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 129 kb
Pages: 2
3/15/2001 (minor revision)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 124 kb
Pages: 2
12/1/2000 (reprinted)
Authors: Sandra Bastin
Departments: 4-H Programs
Series: 4-H Individual and Family Resources: (4JH series)
Size: 1.40 mb
Pages: 12
9/19/1997 (reprinted)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 101 kb
Pages: 2
6/1/1996 (reprinted)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: FCS: Food and Nutrition (FCS3 series)
Size: 150 kb
Pages: 2
5/7/1996 (reprinted)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 183 kb
Pages: 2
6/17/1994 (new)
Authors: Sandra Bastin
Departments: Family and Consumer Sciences
Series: Foods (FSHE series)
Size: 47 kb
Pages: 2
