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.

  • Michigan Fresh Fact Sheets (HNI153)

    Published on October 20, 2015

    Learn about the best that the Great Lakes State has to offer with help from Michigan State University Extension’s Michigan Fresh educational campaign.

  • Using and Storing Cornmeal (E2073)

    Published on October 14, 2015

    Cornmeal is a nutritious, energy-rich addition to the diet. Cornmeal provides a low cost source of protein when mixed with legumes or dairy products.

  • Using and Storing Rice (E2072)

    Published on October 14, 2015

    Rice is a nutritious addition to the diet. When rice is combined with milk, cheese or legumes, it provides a low-cost source of protein. Rice is a good source of B-vitamins, iron and starch. One cup of cooked rice is about 200 calories.

  • Using and Storing Nonfat Dry Milk (E1703)

    Published on October 14, 2015

    Nonfat dry milk is convenient to store, easy to measure, inexpensive, and easy to use. To get the most food value from your milk--store it right.