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HS 205
Preserve the Taste of Summer
Stocking a cupboard or freezer with home-preserved fruits and vegetables is a great way to enjoy delicious, local food all year long. Learn how to can, freeze, and dry foods safely at home in this food preservation series.

Topics Include:
  • Canning vegetables, fruit, fruit spread (jam, jelly), salsa, pickles, meat, poultry, and wild game
  • Freezing fruit, vegetables, and tomato products
  • Fermentation
  • Dehydration
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Format
Price
Canning and Freezing Tomatoes
$0.00
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Canning Vegetables
$0.00
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Canning Salsa
$0.00
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Canning Pickles
$0.00
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Canning Meat, Poultry, and Wild Game
$0.00
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Canning Fruits
$0.00
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Canning Fruit Spreads
$0.00
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Freezing Fruits and Vegetables
$0.00
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Food Preservation Resources
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Fermentation
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Drying Foods
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FS 40
Wine Faults Series
A top priority for winemakers is to produce high quality wine that does not contain any faults or defects. A wine fault is an unpleasant organoleptic characteristic including look, smell, or taste. Wine faults can come from a chemical or a microbial origin and some off-odors can be the result of multiple faults. It can be challenging to identify some of the common defects, as wine faults are not always straightforward. Factors such as the type or style of wine, the stage of production, the wine age, and the person smelling or tasting all contribute to the perception of a wine fault.
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Price
Complete publication
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Series introduction
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Volatile Acidity
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Ethyl Acetate
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Brettanomyces
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Cork Taint
$0.00
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Spoilage by Lactic Acid Bacteria
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Geranium Taint
$0.00
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Hydrogen Sulfide and Volatile Sulfer
$0.00
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Oxidation
$0.00
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Excessive Sulfur Dioxide
$0.00
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Tartrate Crystal Precipitation
$0.00
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Protein Haze and Protein Stability
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Refermentation
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IPM 84
Be a bug catcher: learn to collect, identify, and preserve insects
This newly produced booklet is designed as an introduction to collecting, identifying, and preserving insects for youth. Chapters cover insect anatomy and biology, collecting supplies and preservation techniques, a diagnostic key to help with identification, and other information.
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Format
Price
Publication
$5.00
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PDF
$2.50
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