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Browse Handling and Preparing Stories - Page 6

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University of Georgia food science students have been awarded first place by the DuPont Company for their creation of a new breakfast muffin. The muffin does not contain bread. Instead, it's made of quinoa, ham and eggs and is similar to quiche. CAES News
Quiche-like Sandwich 08/19/15 Sharon Dowdy
University of Georgia food science students have created a bread-free, microwavable breakfast sandwich that, if marketed, would fill a need for consumers on low-carbohydrate or gluten-free diets. Either way, the new food idea won them a national award and $10,000 to share.
Elizabeth Andress, director of the National Center for Home Food Preservation housed in the University of Georgia College of Family and Consumer Sciences, trains UGA Cooperative Extension agents and others on the proper, safe way to can fruits, vegetables and other foods. CAES News
Reduce risks 04/30/15 Cal Powell
A recent deadly outbreak of botulism in Ohio underscores the necessity for proper home canning procedures and food preparation, a University of Georgia Extension food safety specialist said.
University of Georgia food safety specialist Elizabeth Andress says canning your favorite recipe and giving it as a gift may be a very thoughtful present, but follow proper guidelines so you don't pass on a foodborne illness. CAES News
Homemade Gifts 11/20/14 Maggie Dudacek
Many people are turning toward home canning as a way to show their loved ones how much they care during the holidays. While gifts from one’s own kitchen can mean a lot, it’s essential that the canner use the proper techniques so that everyone has a safe and healthy holiday season.
Jars of peanut butter await taste testers in the University of Georgia building at the 2012 Sunbelt Agricultural Expo. CAES News
Nutritionally-charged Peanut Butter 09/24/14 Cal Powell
A team of University of Georgia scientists have found peanut skins can be incorporated into traditional peanut butter with potentially surprising results.
Tomato plant with tomatoes in various stages of ripeness CAES News
Homegrown tomatoes 07/23/14 Sharon Dowdy
Bob Westerfield spends his days growing vegetables and watching for problems. As University of Georgia Extension’s consumer vegetable horticulturist, he answers questions from backyard gardeners and Extension agents across the state. In the summer months, most of the questions are about tomatoes.
Canning green beans. Beans in Jars waiting to be placed in a pressure canner. May 2008. CAES News
Preserving Produce 05/09/14
Canning and preserving homegrown produce will be the focus of the next Saturday at the Rock workshop set for June 8 at Rock Eagle 4-H Center in Eatonton.
University of Georgia students in the most recent "Chicken Que: Science Behind the Grill" class learn how to correctly cut fresh chicken. CAES News
Chicken 101 05/08/14 April Bailey
First-year students at the University of Georgia are learning about chicken by learning everything from where it comes from and how it is processed, down to what impacts it’s tenderness and how to make it tasty.