• Michigan Fresh-Handling, Using and Storing Venison

    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

    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

    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.

  • Safe Home Processing of Poultry

    Published on April 2, 2012
    4-H youths raise poultry every year as projects for county or state fair exhibits. After the fair, some birds may be processed either for immediate consumption or for future use.

  • Microwave Recipes

    Recipes from the Nutrition presentation of Home Alone - Session Three