UGA Extension Office

Family & Consumer Sciences

Extension News
International ADS Partnership
International ADS Partnership UGA animal and dairy science class forms new collaboration with animal science institute in China. By Sean Montgomery | Published: 9/17/2020
Cool Weather Pests
Cool Weather Pests Ants, wasps and yellow jackets are among fall's prevalent pests. By Emily Cabrera | Published: 9/16/2020
Virtual Diabetes Program
Virtual Diabetes Program UGA Extension is working with the University System of Georgia to offer virtual National Diabetes Prevention Program. By Sean Montgomery | Published: 9/8/2020
Hurricane Preparedness
Hurricane Preparedness UGA experts give advice during National Preparedness Month By Josh Paine | Published: 9/1/2020
Avoiding Maskne
Avoiding Maskne In addition to wearing a clean mask, you should take extra care to keep your skin clean. By Leigh Anne Aaron | Published: 8/27/2020
UGA entomology fellow Olivia Smith
UGA entomology fellow Olivia Smith Entomology fellow Olivia Smith researches food safety concerns and wildlife conservation By Sean Montgomery | Published: 8/25/2020
COVID-19 Cell Immunity
COVID-19 Cell Immunity First study to show taste bud cell immunity from contact with virus particle. By Charlene Betourney | Published: 8/10/2020
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
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.
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.
View other publications on Commercial & Home Food Safety View other publications on Food Preservation