Resources

  • Michigan Fresh-Handling, Using and Storing Venison (E3233)

    Published on October 21, 2015

    Recommendations for properly handling venison as well as tips for food safety and storage. It includes advice on thawing, marinating, cooking, canning and freezing as well as recommended process times for canning venison in pressure canners.

  • Safe Handling of Fruits and Vegetables (E3212)

    Published on October 21, 2015

    It is always important to clean fresh produce with safe water, peeling root crops and removing outer leaves of leafy vegetables to reduce soil residue. This will help ensure you and your family are protected from harmful substances.

  • Keeping Food Safe After a Fire (E3365)

    Published on October 20, 2015

    Residential fires are, unfortunately, a common occurrence. Some 2 million American homes are damaged or destroyed by fire yearly. In the aftermath of fire, people are left to salvage their lives and belongings.

  • Nutrition for Life - Sodium - The Facts (WO1003)

    Published on October 20, 2015

    Sodium is a mineral that your body needs. You usually eat sodium as sodium chloride or salt. Salt is found naturally in foods, is added in some processed foods and is added at the table. For some people, high sodium intake leads to high blood pressure.

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