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Debbie Clouthier


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)
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Size: 484 kb
Pages: 23



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)
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Size: 375 kb
Pages: 16



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)
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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)
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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)
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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)
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Size: 336 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)
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Size: 303 kb
Pages: 3