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Turkey Basics (SP 50-1000)

Turkey is a low-cost, low-fat, nutritious food you can serve year around. But preparing a whole turkey requires care to ensure it's safe and delicious. From thawing, stuffing and roasting, here's how to do it.

Nellie Oehler | Aug 2019 | Article Peer reviewed (Gray level)

Food Safety Tips for At-Risk Populations (SP 50-872)

Extra precautions must be taken when preparing food for people who are at a higher risk of becoming ill from foodborne illness. Those include the very young, the very old, pregnant women and the chronically ill.

Nellie Oehler | May 2018 | Article Peer reviewed (Gray level)

Canned Fruits and Tomatoes: Problems and Solutions (SP 50-743)

Missteps in the process of canning fruits and tomatoes at home can result in unappetizing and sometimes unsafe products. Here's a look at common canning problems, their causes and possible remedies.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Pickles and Relishes: Problems and Solutions (SP 50-744)

Did your homemade pickles not turn out as you expected? Are your pickles hollow, off-color, shriveled, or soft and slippery? Here's a look at common pickling problems, their probable causes and how to fix them.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Fruit Pickles and Chutney (SP 50-757)

Fruit pickles and chutneys are both delicious condiments for meat, poultry, fish and sandwiches, and can be easily made and canned at home. They both bring sweet, sour and spicy components to whatever they touch.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Preserving Corn (SP 50-443)

Fresh corn is best eaten as soon as possible after it's picked to savor its sweet flavor. Of course, that's not always possible, so preserving it is often the way to go. Corn can be canned, frozen, dried or pickled.

Nellie Oehler | Sep 2016 | Article Peer reviewed (Gray level)