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Home Pasteurization of Raw Milk SP 50-932

Raw milk can be a source of dangerous microorganisms that pose serious health risks. Home pasteurization kills harmful bacteria and is a good safeguard against the risk of illness. Here's how to do it.

Nellie Oehler | Jan 2014 | Article Peer reviewed (Gray level)

Making Berry Syrups at Home (SP 50-632)

A variety of syrups can easily be made at home. Juices from fresh or frozen berries, cherries and grapes all make great syrups that can top ice cream or be used in pastries. Here's a how-to guide, from fruit to jar.

Nellie Oehler | Jan 2014 | Article Peer reviewed (Gray level)

Using Preserved Foods Safely (SP 50-494)

Before eating home-preserved foods, it's always best to examine them for possible spoilage. Foods that have been frozen, dried or canned should be handled according to guidelines to prevent foodborne illness.

Nellie Oehler | Jan 2014 | Article Peer reviewed (Gray level)

Uncooked Freezer Jam (SP 50-763)

Freezer jams are easy to make because they don't require high-temperature processing and have few ingredients — usually just fruit, sugar, pectin and water. Recipes are simple but require strict adherence.

Nellie Oehler | Jan 2014 | Article Peer reviewed (Gray level)

Jams, Jellies and Preserves With No Added Pectin (SP 50-777)

When making jams, jellies and preserves with fruits that contain natural pectin, it's not necessary to add more pectin. Learn how to make fruit spreads without adding pectin, including blackberry, strawberry and fig.

Nellie Oehler | Jan 2014 | Article Peer reviewed (Gray level)

Preserving Horseradish (SP 50-793)

Horseradish is well known for its pungency and the zip it adds to food. It can be grown at home but requires cold temperatures in the fall and winter. Here's a guide to growing horseradish and how to preserve it.

Nellie Oehler | May 2013 | Article Peer reviewed (Gray level)

Fruit Butters (SP 50-304)

Fruit butters are an old-fashioned spread with less sugar than jams, jellies and other preserves. They can be made from most fruits or mixtures of fruits. Apple is probably the most popular butter, but apricot, peach, pear, plum, fig, quince and crab apple are also suitable.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

It Must Have Been Something I Ate! (SP 50-784)

Food poisoning is a common cause of illness and is often mistaken for the 24-hour flu. It has many causes with symptoms lasting for a day or a week or more. Here's a primer on food poisoning and how to avoid it.

Carol Raab | Mar 2013 | Article Peer reviewed (Gray level)