FCS3-571: Fiber: Are You Bulking Up on the Benefits?

Ingrid Adams | Nov. 12, 2024 (Major Revision)

You may have heard you should eat more fiber, but do you know why? Fiber, in adequate amounts, decreases the risk for heart disease, supports blood sugar management, improves digestive health, and contributes to weight management.

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FCS3-501: Drying Food at Home

Sandra Bastin, Debbie Clouthier, Annhall Norris | Mar. 30, 2017 (Major Revision)

Drying food at home has several advantages. It can help you save money, gain control over what's in your food, and preserve the bounty of summer gardens and orchards for your family's year-round enjoyment.

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FCS3-581: Home Canning Salsa

Sandra Bastin, Debbie Clouthier | Jan. 23, 2017 (Reviewed)

Salsas are usually mixtures of high acid foods, such as tomatoes and/or fruit, with low acid foods, such as onions and peppers. With the addition of lemon juice, citric acid, or vinegar in the right proportion, salsa becomes a high acid food and can be safely processed in a boiling water canner. However, only research-based recipes should be used. The recipes included in this publication are research-based for safe home canning.

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FCS3-586: Home Canning Soups and Stews

Sandra Bastin, Debbie Clouthier | Jan. 23, 2017 (Reviewed)

To ensure safe, high quality home-canned products, always follow research-based recipes when canning. Safe, tested recipes for home-canned soups and stews are based on laboratory measurements of pH and heat penetration into the jars during processing, which are specific to the recipe being tested.

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FCS3-579: Home Canning Jams, Jellies and Other Soft Spreads

Sandra Bastin, Debbie Clouthier | Jan. 23, 2017 (Reviewed)

Home canning jams, jellies, and other soft spreads is fun and satisfying. Soft spreads all contain four main ingredients (fruit, sugar, pectin, and acid), and they differ only in their consistency. The formation of a gel depends on the right amount of each of the main ingredients. If you understand the science of gelling, all your soft spreads will be a success.

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FCS3-591: Safe Home Canning: Altitude Adjustments

Sandra Bastin, Debbie Clouthier | Jan. 23, 2017 (Reviewed)

For safe home canning, it's important to know your altitude (or elevation), since altitude affects processing times and pressures. If you live at an altitude greater than 1,000 feet, you may need to adjust processing times or pressures to ensure the safety of your home-canned foods.

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IP-76: Hazardous Chemicals and Your Body

Lisa Gaetke, Ashley Osborne | Jun. 21, 2016 (Minor Revision)

Environmental contaminants, such as persistent organic pollutants, may contribute to an increased risk for chronic disease if they occur for long enough or at high enough levels. Research has shown that some hazardous chemicals may even cause the body to be more vulnerable to such medical conditions as cancer, poor immune system response, altered nervous system function, and cardiovascular disease. The good news is that certain dietary strategies may provide a defense for combating the effects of these contaminants while improving your overall health.

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FCS3-573: Hungry for Change: Get More of Nutrients Lacking in the American Diet

Ingrid Adams | Sep. 27, 2013 (New)

Although the U.S. food supply is abundant, many people are experiencing nutritional shortfalls. More than half of all Americans suffer from chronic diseases because of poor food choices.

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FCS3-575: Make Healthy Food Choices: Reduce Saturated Fat in Your Diet

Ingrid Adams | Sep. 27, 2013 (New)

What do the fat on meat, the skin of poultry, and the fat you see when you open a container of beef stew have in common? They are all sources of saturated fat that are easy to see. But some sources of saturated fat, such as the fat in whole milk, high-fat cheeses, ice cream and ice cream products, can be more difficult to spot.

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FCS3-572: Get Strong Bones with Calcium!

Ingrid Adams | Sep. 10, 2013 (New)

Many Americans do not get the recommended amount of calcium. Adults should consume three cups of milk or milk products a day, but typically consume only three-fourths the recommended amount of calcium-rich foods each day.