Family & Consumer Sciences
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.
4-H Week link From governors to country music artists to business leaders, Georgia 4-H has helped young people become confident adults.
Drink Water link Unless you are an athlete, sports drinks are not the best choice for staying hydrated.
Cyberbullying link Parents need to prepare to equip teens to be resilient and kind while online.
Spalding FACS Agent link After two decades, Spalding County finally welcomes Family and Consumer Sciences Extension agent to community.
Eclipse Safety link Eye safety is paramount when enjoying a solar eclipse.
Traveling Kitchen link Rockdale County Extension agent teaches good nutrition, cooks healthy meals in mobile kitchen.
On-the-go Snacks link Healthy on-the-go snacks keep family nutrition on track.
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.