Publications By Elizabeth L. Andress
- Preserving Food Series: Canning Fruit (FDNS-E-43-01) When fruits are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes that can spoil food quality. Because fru…
- Preserving Food Series: Canning Relishes (FDNS-E-43-18) Relishes are the perfect complement to add interest to a meal or appetizer. Relishes are made from chopped fruits and/or vegetables cooked to a desired consistency in a spiced vinegar solution. The bl…
- Preserving Food Series: 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 …
- Preserving Food Series: Canning Vegetables (FDNS-E-43-03) Pressure canning is the only safe method of canning all vegetables (except tomatoes). The Clostridium botulinum microorganism is the main reason pressure canning is necessary. This publication provide…
- Preserving Food Series: Freezing Prepared Foods (FDNS-E-43-14) Foods for packed lunches or elaborate dinners can be kept in your freezer ready for busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes, baked goods and dess…
- Preserving Food Series: 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 s…
- Preserving Food Series: Pickled Products (FDNS-E-43-07) Pickled products add spice to meals and snacks. The skillful blending of spices, sugar and vinegar with fruits and vegetables gives crisp, firm texture and pungent, sweet-sour flavor. Various types of…
- Preserving Food Series: Uncooked Jams and Jellies (FDNS-E-43-09) Uncooked jams and jellies are easy to prepare and have a fresh fruit taste. They can be made from most fresh or frozen fruits or fruit juices. The other ingredients needed are commercial pectin, sugar…
- 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…
Elizabeth L. Andress
Professor & Food Safety Specialist