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Canning Fruits [PNW199]

This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.
$1.50

Canning Tomatoes and Tomato Products [PNW300]

Given the short storage life of fresh tomatoes, canning is the best way to enjoy the summer's bounty year-round. This publication details how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. You will also find steps for processing in pressure and boiling-water canners, processing recommendations for seven different styles of home-canned tomatoes, and five recipes for tomato and vegetable combinations. Produced by Oregon State University. Reviewed by WSU specialist Lizann Powers-Hammond.
$3.50

Canning Vegetables [PNW172]

Canning can be a great way to get full benefit from your garden vegetables. When prepared properly, foods will retain their nutrients and flavor. Done improperly, they can kill, cause serious illness, or just plain taste bad. This bulletin is designed to support the home canner with information necessary to select equipment, prepare and pack appropriate amounts, seal, cool, and store vegetables. Includes a handy guide to processing methods for most commonly canned vegetables, plus some advice on what not to can. Complements PNW199 on canning fruits and PNW300 on canning tomatoes.
$2.00

Home Freezing of Seafood [PNW586]

Your family can enjoy seafood from the freezer that tastes almost as fresh and delicately flavored as the day it was caught, if you follow a few rules during preparation and storage. This publication outlines the best ways to prepare, freeze, store, and thaw seafood.
$1.00

Making Jerky at Home Safely [PNW632]

Traditional jerky preparation methods, in which raw meat is dried at about 140° to 155°F, won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat. Produced by the University of Idaho. Reviewed by WSU specialist Lizann Powers-Hammond.
$2.50

Managing Small Woodlands for Elk [MISC0164]

A Woodland Fish and Wildlife Project publication. Written as a practical guide for woodland owners interested in fish and wildlife management. The author lists forage species preferred by Roosevelt and Rocky Mountain Elk, and offers other ideas on managing for timber and elk. Clearings near cover provide forage that elk like best. Social animals, they need thermal and hiding cover for protection from temperature extremes and predators. Traffic on roads disturbs elk. Cooperators for the Woodland Fish and Wildlife Project include state and federal agencies in Washington and Oregon.
$1.00