Alfalfa weevil populations are high this year, creating challenges for producers. Questions have arisen on how to get some value out of the forage by grazing it rather than putting it up for hay.
When faced with unexpected events, such as a health crisis or natural disaster, planning meals and grocery shopping often comes to mind along with questions: What should I plan to make? What groceries do I need?
We all experience a variety of stress in everyday life. One way to reduce unnecessary stress is the plan meals in advance.
A typical beef animal can produce a carcass that weighs between 700 and 900 pounds. Approximately 50% of that weight consists of the chuck (fore quarter or shoulder portion) and the round (hind quarter). Traditionally the chuck and round are fabricated into either 1) roasts that require slow, moist heat cookery, 2) steaks that require some type of tenderization to improve palatability or 3) trim for ground beef.
Selecting the proper cut of beef for the type of dinner you want can be a challenge. Many retail stores carry over 20 different beef cuts in the fresh meat retail case. The tremendous number of choices available to beef consumers offers a cut for any meal, but can also leave the most confident consumer puzzled as to the proper cut that should be purchased in order to make a great steak, fajitas, or old fashioned pot roast. Below is a guide to help you select the ideal beef cut for your occasion.
To have a healthy diet all year long, consider all options (fresh, frozen, and canned) when it comes to eating fruits and vegetables.
Many people may find themselves feeling worried or concerned about having enough food in their homes. One way to help with these worries and concerns is to purchase canned or dried foods also known as shelf-stable items.
Hot sauces can be made to with a combination of several different ingredients to give unique flavors and heat that consumers enjoy. There are many considerations that should be made on how hot sauces are processed, formulated and packaged.
Water bath canners have fitted lids and removable wire racks. While they come in many sizes, the canner must be deep enough to allow a minimum of 1-2 inches of briskly boiling water that covers the top of jars during processing.