Family & Consumer Sciences
Andress Honored link Georgia FCS teachers honor leader of UGA's statewide home food processing and preservation program.
Flu Prevention link A healthy diet can also protect against the flu. Flu symptoms include fever, chills, cough, sore throat and runny nose.
Heart Health link Show your heart some love this Valentine's Day.
Car Seat Safety link Agents in Telfair and Tattnall counties teach car seat safety classes to help keep children as safe as possible.
Healthy Changes link New Year's resolutions may not take the first year you try them, but that's no reason to give up.
Turkey or Beef? link Both turkey and beef can be a part of a healthy diet, UGA nutritionists say.
Christmas Fish Feast link Crabs for Christmas? Add Georgia-caught seafood to the table for the holidays.
Holiday Meals link Freezing preserve the quality of the food and saves time for holiday cooks
Worry-free Holiday link Follow simple steps from UGA Cooperative Extension to avoid a stressful holiday season.
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 available at: http://setp.uga.edu
Basics of Sausage Making: Formulation, Processing and Safety (B 1437) This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt. The recipes listed in this publication collected from various sources and have been prepared and tested. They are suitable for beginners and experts alike. Also included is information on the history of sausage making, sausage types and ingredients, sausage making equipment and procedures, and food safety concerns and procedures.
Is Your Label Gluten Free? (B 1438) With the increased demand for “gluten-free” products in the market place, food processors and manufacturers have started to develop more and more better-tasting and nutritious food products that are also gluten-free. However, the federal food labeling regulations for gluten-free products can be very confusing for small food processors and new food product entrepreneurs. The purpose of this bulletin is to assist small food processors and food entrepreneurs in their understanding of the FDA labeling requirements for putting “gluten-free” on the label of packaged food products. The authors do not claim interpretation or replacement of any other federal or state regulations about labeling requirements.