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?Qué se dice sobre la Kombucha casera? (C 1312-SP) Do you want to learn more about brewing kombucha at home? Learn about the historical roots of this fermented tea beverage and explore its global popularity, driven by perceived health benefits. Food safety is crucial in homebrewing, and we provide guidelines on equipment selection, hygiene practices, and acidity monitoring to prevent contamination. We also cover regulatory considerations regarding…

Best Practices for Growing, Harvesting, and Handling Produce in the Field and the Packinghouse (B 1515) Under the Food Safety Modernization Act's Produce Safety Rule, produce operations are mandated to provide training to their workers on the safe handling of produce in fields and in packing operations. Currently, there are few, if any, materials available for these operations to use. As we have conducted Produce Safety Alliance Grower Training across Georgia and throughout other areas, we have been…

Emergency Preparedness: Long-Term Food Storage for Disasters (C 1310) This publication provides practical guidance for individuals and families, covering essential aspects such as planning, selecting suitable containers, and maintaining stored foods during emergencies like natural disasters. The guide offers user-friendly tips on menu variety, food safety, and non-food supplies, ensuring a holistic approach to disaster readiness.

Food Preservation Series: Conservación de Alimentos: Uso de Envasadoras a Presión (C 1344-02-SP) La mayoría de las envasadoras a presión modernas son ollas ligeras de paredes delgadas; la mayoría tienen tapas de rosca con juntas. Cuentan con rejillas extraíbles, un cierre automático de ventilación/tapa, un tubo de ventilación y un fusible de seguridad. Utilice únicamente envasadoras con la marca de aprobación de Underwriter's Laboratory (UL) para garantizar su seguridad. Esta publicación expl…

Food Preservation Series: Conservación de Alimentos: Uso de Envasadoras de Agua Hirviendo (C 1344-01-SP) Una envasadora de agua hirviendo es una olla grande para cocinar con tapa y una rejilla en el interior. La mayoría de las envasadoras de agua hirviendo están hechas de aluminio, acero esmaltado o porcelanizado, o acero recubierto de porcelana, o acero inoxidable. Esta publicación cubre los pasos para la preservación exitosa de los alimentos usando enlatadoras de agua hirviendo.

Food Preservation Series: Using Boiling Water Canners (C 1344-01) A water bath (boiling water) canner is a large cooking pot with a lid and a rack inside. Most boiling water canners are made of aluminum, enamel-coated or porcelain-covered steel, or stainless steel. This publication covers steps to successful food preservation using boiling water canners.

Food Preservation Series: Using Pressure Canners (C 1344-02) Most modern pressure canners are lightweight, thin-walled kettles; most have screw-on lids fitted with gaskets. Modern pressure canners have removable racks, an automatic vent/cover lock, a vent pipe, and a safety fuse. Use only canners that have the Underwriter’s Laboratory (UL) approval mark to ensure their safety. This publication covers steps to successful food preservation using pressure cann…

Food Safety During Pregnancy: 4 Essential Steps to Protect Mom and Baby From Foodborne Illness (C 1321) Pregnancy is a time of change, and moms-to-be have a lot to think about, for themselves and for their babies. Food safety and preventing foodborne illness (sickness caused by contaminated foods) is very important during this time. There are four easy steps that pregnant women and their families can take to protect themselves and their babies and prevent foodborne illness.

Food Safety Tips for Preparing a Holiday Turkey (C 1226) Read about safe thawing, cooking, and storing a turkey, including current estimates of the time needed for safe thawing and cooking. Because bacteria can multiply rapidly at room temperature, never defrost a turkey on the counter! The cold water and microwave methods may be used when you don't have time to thaw your turkey in the refrigerator. Whole poultry is safe when the meat is cooked to a min…

Grill & Chill: Unleash Flavor Safely with Outdoor Cooking and Grilling (C 1309) Ensure food safety during your outdoor culinary adventures this summer. Whether you are a seasoned griller or a beginner, this guide has you covered with the top 10 tips for a safe and delicious experience. From planning your menu and shopping for fresh ingredients to handling, cooking, serving, and dealing with leftovers, the publication provides step-by-step guidance. Learn how to prevent foodbo…

How to Safely Make Infused Oils: Best Practices for Food Safety (C 1334) Making homemade infused cooking oils comes with food safety risks, particularly for those infused with garlic and herbs. Infused oils can enhance flavor and food presentation, but the combination of oil, garlic, and herbs creates an anaerobic (low-oxygen) environment, which is ideal for the growth of the bacteria that causes botulism, which can produce a deadly neurotoxin. The publication provides…

Nutrition and Immunity (C 1345) Your immune system is a complex network of cells and organs whose job it is to ward off "invaders" like viruses and bacteria. Learn about the role of nutrition in immunity and what you can do to support your immune system.

Preparación para Emergencias: Almacenamiento de Alimentos a Largo Plazo para Desastres (C 1310-SP) Esta publicación proporciona orientación práctica para individuos y familias, cubriendo aspectos esenciales como la planificación, la selección de recipientes adecuados y el mantenimiento de los alimentos almacenados durante emergencias como desastres naturales. La guía ofrece consejos fáciles de usar sobre variedad de menús, seguridad alimentaria y suministros no alimentarios, lo que garantiza un…

Right Bite Diabetes Cooking School Series: All About A1c (C 1323-01) The A1c blood test is a tool used to help diagnose and manage diabetes. The A1c test will measure your average blood sugar over the past 2–3 months by measuring the percent of your red blood cells that have sugar-coated hemoglobin. A higher percentage indicates a greater risk of having or developing diabetes.

Right Bite Diabetes Cooking School Series: Carbohydrates and Fiber (C 1323-02) Carbohydrates are the body's main source of energy, and foods can be high in fiber and high OR low in carbohydrates. Carbohydrates have the greatest influence on blood glucose (blood sugar), compared with protein or fat. Individuals with diabetes must be aware of how many carbohydrates they eat, but they don't need to avoid or eliminate them altogether. Aim for at least 25–38 g of fiber daily.

Right Bite Diabetes Cooking School Series: Cooking and Baking with Sugar Substitutes (C 1323-10) All carbohydrates are broken down into simple sugars, like glucose, during digestion. Controlling blood glucose is one of the primary goals in diabetes management. People with diabetes may desire to lower their carbohydrate, added sugar, and calorie intake by using sugar substitutes, including low-calorie or no-calorie sweeteners. These can come from natural sources, like stevia and monk fruit, or…

Right Bite Diabetes Cooking School Series: Diabetes Plate Method (C 1323-06) The Diabetes Plate Method is an approach to creating a healthy eating pattern, and it may be used alone or in combination with other tools to help you meet your nutrition and health goals. Research has shown that the Diabetes Plate Method can help people with diabetes lower their A1c, which improves blood glucose management.

Right Bite Diabetes Cooking School Series: Glycemic Index and Glycemic Load (C 1323-03) Glycemic index you how carbohydrate foods raise blood glucose compared to either glucose alone or white bread. Research is mixed on whether or not choosing foods based on glycemic index helps control your blood sugar over time. Speak with your healthcare provider to determine if and how you should use glycemic index to manage your blood glucose.

Right Bite Diabetes Cooking School Series: Modifying Recipes for Healthier Results (C 1323-07) Eating healthier doesn’t have to mean giving up your favorite recipes. Some special recipes served only on occasion may be better left alone, like your grandmother’s special coconut cake. Recipes you make more often might be worth modifying to make them healthier and aligned with your current health goals.

Right Bite Diabetes Cooking School Series: Portion Control (C 1323-05) Choosing foods in the right portions for your health and energy needs is an important part of any healthy eating plan. The American Diabetes Association recommends people with diabetes choose nutrient-dense foods in appropriate portion sizes to help meet your blood glucose, blood pressure, cholesterol, and triglyceride goals; prevent or delay diabetes complications; and achieve and maintain the bo…

Right Bite Diabetes Cooking School Series: Understanding the Nutrition Facts Label (C 1323-04) The U.S. FDA regulates the Nutrition Facts label on most packaged foods and beverages. This label is a tool that can help you make informed decisions and healthier food choices. Nutrient content claims may describe the amount of a nutrient in a food product or compare it to that of another food product.

Right Bite Diabetes Cooking School Series: Understanding the Nutrition Facts Label: Fats and Cholesterol (C 1323-08) The Nutrition Facts label is a useful tool for making healthier food choices. The label makes it easier to compare products and tells you the nutritional content of the food based on a standard serving size. Our bodies need fat to survive. Fat helps regulate body temperature, protects our organs, makes hormones, and helps our body absorb essential vitamins. People with diabetes should choose foods…

Right Bite Diabetes Cooking School Series: Using Nutrition Labels to Cut Back on Salt (C 1323-09) The body needs sodium, but consuming too much over time can increase blood pressure. Having higher blood pressure increases your risk for heart attack, stroke, and kidney disease. For people with diabetes, high blood pressure can increase the risk of complications from diabetes.

So Easy To Preserve (B 989) The 6th edition of this popular book is available for purchase only. The 388-page book covers topics on Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. There are 10 new products and two revised product recommendations in this edition. It's suitable for both new and veteran food preservers. Information on how to purchase this for-sale publication is avail…

Spanish Series: Asar y enfriar: ?Libere el sabor de las comidas de forma segura al cocinar y asar al aire libre! (C 1309-SP) Garantice la seguridad alimentaria durante sus aventuras culinarias al aire libre este verano. Ya sea que sea un asador experimentado o un principiante, esta guía lo cubre con los 10 mejores consejos para una experiencia segura y deliciosa. Desde planificar su menú y comprar ingredientes frescos hasta manipular, cocinar, servir y manejar las sobras, la publicación brinda orientación paso a paso. A…

What’s the Word on Homemade Kombucha? (C 1312) Do you want to learn more about brewing kombucha at home? Learn about the historical roots of this fermented tea beverage and explore its global popularity, driven by perceived health benefits. Food safety is crucial in homebrewing, and we provide guidelines on equipment selection, hygiene practices, and acidity monitoring to prevent contamination. We also cover regulatory considerations regarding…

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