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UGA Extension Office

Family & Consumer Sciences

Disease-Resistant Hybrids
Disease-Resistant Hybrids CAES plant breeders use wild peanut genes to produce a more sustainable crop. By Allison Floyd | Published: 1/20/2022
National 4-H Winners
National 4-H Winners Ben Hill County 4-H team swept the competition, earning the national championship in the Consumer Decision Making Contest at the Western National Roundup in Denver, Colorado. By Josie Smith | Published: 1/17/2022
Radon Action Month
Radon Action Month UGA Radon Program urges Georgians to test for radon this January. By Carly Alyse Mirabile | Published: 1/14/2022
Cover Crops, Living Mulches
Cover Crops, Living Mulches The multiyear study will examine the use of living mulches and annual cover crops in cotton production in Georgia. By Maria M. Lameiras | Published: 1/6/2022
Winners and Master 4-H'ers
Winners and Master 4-H'ers The contest includes judging four classes with situations that implore participants to rank choices based on the need of a hypothetical consumer. By Josie Smith | Published: 1/4/2022
Antimicrobial Resistance
Antimicrobial Resistance UGA researchers detected a gene that causes antimicrobial resistance in Georgia, posing a serious immediate threat. By Jennifer L Reynolds | Published: 1/3/2022
FACS Staff
Extension Publications
Developing a Recall Plan: A Guide for Small Food Processing Facilities (B 1509) The Food and Drug Administration (FDA) defines a recall as actions taken by a firm to remove a product from the market. A well-designed recall plan will help to effectively locate the recalled product, remove it from the market, and locate the source of error in the product. It serves a guide for the company to follow if a situation requiring a recall presents itself. Recalls can be conducted on a firm's own initiative, by FDA request, or by FDA order under statutory authority. If a situation requiring a recall does present itself, it is in the company’s best interest to recall a product before an outbreak occurs.
So Easy To Preserve
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
Canning Tomatoes and Tomato Products (FDNS-E-43-02) When tomatoes are canned, they are heated hot enough and long enough to destroy organisms that can make people sick in addition to spoilage organisms. Tomatoes are treated as an acid food for canning purposes. Many tomato products may be safely canned in a boiling water canner. However, because some tomatoes can be slightly low-acid for canning purposes, added acid is required in the boiling water canning of plain tomatoes, juice and sauce. This publication provides directions for canning a variety of tomato products as well as the equipment and procedures necessary for this type of food preparation. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.
Jams and Jellies (FDNS-E-43-08) Sweet spreads—butters, jellies, jams, conserves, marmalades and preserves—add zest to meals. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. This publication deals with the basics of making jellies and jams, without adding pectin. Information on ingredients, equipment, and the canning process are provided in this publication. Recipes for jellies and jams are also included. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.
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