Family & Consumer Sciences
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4-H annual awards
Georgia 4-H Director Arch Smith presents annual honors during virtual awards ceremony.
Food Waste
Smaller households tend to waste more food, according to a study by UGA economists.
Celebrate Safely
People may crave the normalcy of a celebration with family or friends, but safety should still come first.
Practicing Gratitude in Relationships
UGA research says that acts of gratitude can go a long way.
Flood Risks
The goal of the nonprofit partnership is to share data to study and report on past, present and future economic impacts of flooding in America.
Flavor of Georgia 2020 Winners
Atlanta-based couple wins University of Georgia’s annual food product contest.
Radon test kits available from UGA Cooperative Extension
Protect your health
FACS Staff
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Carin Booth
Family and Consumer Sciences
County Extension Agent
boothc@uga.edu
770-535-8293
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Sandra Stringer
Family and Consumer Sciences
EFNEP Program Assistant
stringer@uga.edu
770-535-8290
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Leddy SerranoToledo
Family and Consumer Sciences
EFNEP Program Assistant
ljs00191@uga.edu
770-535-8293
Food Facts by FACS Agent Carin Booth
Extension Publications
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.