UGA Extension Office

Family & Consumer Sciences

EXCITE Grant
EXCITE Grant USDA and CDC partnered to create the Extension Collaborative on Immunization Teaching and Engagement (EXCITE) program. By Courtney Cameron | Published: 6/24/2021
Managing Mosquitoes
Managing Mosquitoes Use this five-step process for safely and effectively managing mosquitoes. By James Murphy | Published: 6/24/2021
Stop, Read, Apply
Stop, Read, Apply Using pesticides is safe and legal but requires following label directions in their entirety. By James Morgan | Published: 6/22/2021
FST Head
FST Head Singh will begin in this permanent role on August 1, leading a group of renowned faculty and staff members on UGA’s Athens and Griffin campuses. By Claire Sanders | Published: 6/15/2021
Adulting 101
Adulting 101 Virtual youth development series helps 4-H youth learn important life skills. By Maria M. Lameiras | Published: 6/14/2021
World Food Safety Day
World Food Safety Day UGA’s food-safety research is led by its Center for Food Safety (CFS), where faculty develop ways to detect, control and eliminate harmful microorganisms and their toxins from the food supply.  By Jennifer L Reynolds | Published: 6/7/2021
FACS Staff
Extension Publications
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
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.
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.
View other publications on Commercial & Home Food Safety View other publications on Food Preservation