To learn more or to register, visit: https://www.canr.msu.edu/foodpreservation/events
To listen by phone, call 877-643-9882 to register in advance.
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Friday, July 10, 2020
Monday, June 22, 2020
Tuesday, June 4, 2019
Got lawn and garden questions?
Got lawn and garden questions? Contact MSU Extension’s free hotline.
MSU Extension Consumer Horticulture staff and specially trained Extension Master Gardeners are available during the day, Monday through Friday to assist with your gardening questions.May 16, 2019 - Author: Rebecca Krans, Michigan State University Extension
Organized as a statewide resource in 2010, the MSU Extension lawn and garden hotline provides answers to over 8,000 callers per year. Calls come from counties all across Michigan. Some questions relate to proper plant identification. Others may be what is wrong with my tree, shrub, lawn, or vegetable? Or the caller may want to properly understand a soil test recommendation. Key messages of responders focus around smart gardening practices, which help gardeners make sound decisions in plant selection and plant care that are best for the environment and based on scientific research. Examples include providing information to callers for making better plant choices or proper fertilizer selection and application based on soil testing results.
One team of hotline responders is located in the Upper Peninsula. Made up of trained hotline responders, this team of Extension Master Gardeners are from Delta, Dickinson and Marquette counties. Coordinated by the Consumer Horticulture educator, they work together to provide callers with resources to help with their gardening questions. When asked what they like about assisting callers, one Extension Master Gardener responded, “I like the fact that I feel I learn more from the caller.”
Other responder teams assist the statewide hotline from Kalamazoo, Kent, Oakland, Macomb, Genesee, Washtenaw, as well as Consumer Horticulture staff around the state. Stay tuned for future articles highlighting them. Check out other MSU Extension Smart Gardening resources to help you with your gardening this year.
Monday, March 21, 2016
Monday, August 3, 2015
Household Hints - Save time, save money, save energy
To add fresh fruit flavor to yogurt, buy plain yogurt and mix with any fresh fruit in a blender.
In an emergency, it is important to stay calm. When calling emergency services, try to answer questions an give details precisely. Stay on the line until the dispatcher hangs up.
In an emergency, it is important to stay calm. When calling emergency services, try to answer questions an give details precisely. Stay on the line until the dispatcher hangs up.
Wednesday, July 1, 2015
Household Hints - Save time, save money, save energy
Black marks on walls can be removed with a soft, damp cloth and some toothpaste.
Clip a wooden clothespin to the handle of the jam spoon - this prevents it from slipping into the boiling jam during cooking.
Wednesday, June 24, 2015
Household Hints - Save time, save money, save energy
To prevent chairs scratching the floors, put self-stick bunion pads on the bottom of the chair legs.
Grate leftover citrus peel, add a little sugar, and store this homemade peel in an airtight jar in the refrigerator.
Grate leftover citrus peel, add a little sugar, and store this homemade peel in an airtight jar in the refrigerator.
Monday, June 8, 2015
Household Hints - Save time, save money, save energy
Stick masking tape around the rim of the paint can to prevent paint from getting into it. The lid will still fit securely when closed.
Save tangerine peels and dry by laying peels loosely on a cookie sheet with the insides facing up. When dry, buzz the dried pieces in a blender and use in recipes calling for orange peel.
Save tangerine peels and dry by laying peels loosely on a cookie sheet with the insides facing up. When dry, buzz the dried pieces in a blender and use in recipes calling for orange peel.
Tuesday, May 19, 2015
Household Hints - Save time, save money, save energy
When freezing fresh fruits or berries which don't have to be blanched, place them on a cookie sheet and freeze. When frozen, remove them from the cookie sheet and place in freezer bags or containers and put back in freezer. This prevents the fruits and berries from becoming mushy and you can remove the amount you need, without having to thaw the whole container at once.
If a drawer does not slide in and out smoothly, rub the runners with soap or candle wax. If the drawer still sticks badly, rub the runners with fine sandpaper, and reapply the soap or candle wax.
Thursday, April 23, 2015
Household Hints - Save time, save money, save energy
Cut off the sides and fronts from empty cereal boxes, tissue boxes, dress boxes etc. and save. These clean, firm surfaces are great for children to use for drawing on. It's much cheaper than buying expensive scrapbooks and drawing paper.
Store small citrus fruits (lemons and limes) in an egg carton in the refrigerator.
Store small citrus fruits (lemons and limes) in an egg carton in the refrigerator.
Wednesday, October 19, 2011
MSU News For Ag - Fruit 10/19/11
We’ve added articles at: http://news.msue.msu.edu/news/category/fruit
2011 MSU apple maturity program and reports *Note: This is the last regional report for 2011
October 19, 2011 | These results from regional apple maturity testing can help growers adjust plans throughout harvest.Funding for MSUE News for Agriculture is provided by MSU Extension, AgBioResearch and USDA federal Integrated Pest Management Extension program.
Thursday, October 13, 2011
MSU News for Ag - Fruit 10/11/11
We’ve added articles at: http://news.msue.msu.edu/news/category/fruit
Review of 2011 fruit season in southwest Michigan
Oct 11, 2011 | Mark Longstroth, Bill Shane and Diane Brown | A wet spring and dry summer created an interesting growing season for fruit in southwest Michigan this year.Michigan Oil and Gas Newsletter
Oct 10, 2011 | Curtis Talley | Oil and Gas Newsletter discusses royalty, liability issues, proposed State of Michigan mineral rights auction and hydraulic fracturing regulations.It is not too late to plant cover crops
Oct 10, 2011 | Christina Curell | Cereal rye is a hardy versatile plant that is one of the best choices for Michigan farmers to use as a cover crop.Successful Breakfast on the Farm held in Michigan’s Upper Peninsula
Oct 6, 2011 | Mary Dunckel | Over 1,000 people experienced life on a modern dairy farm in Pickford, Michigan.Plan now for winter storage of pesticides
Oct 5, 2011 | Christina Curell | Now is the time for producers to plan their pesticide storage for the winter.Michigan’s Right To Farm celebrates 30 years
Oct 5, 2011 | Wayne Whitman, Michigan Department of Agriculture and Rural Development, and Roberta Osborne | The Right to Farm Act affects everyone. A wide variety of crop and livestock production strengthens our farm economy and helps to enhance the natural environment.Funding for MSUE News for Agriculture is provided by MSU Extension, AgBioResearch and USDA federal Integrated Pest Management Extension program.
Wednesday, September 14, 2011
MSU News for Ag - Fruit 9/13/11
We’ve added articles at: http://news.msue.msu.edu/news/category/fruit
Regional report on southeast Michigan fruit – September 13, 2011
Sep 13, 2011 | Bob Tritten | Pest and fruit updates for southeast Michigan.Honeycrisp storage for 2011
Sep 13, 2011 | Randy Beaudry | As we head into the Honeycrisp harvest season, and a big crop at that, it’s time to consider what might be the best strategy for your Honeycrisp storage.Funding for MSUE News for Agriculture is provided by MSU Extension, AgBioResearch and USDA federal Integrated Pest Management Extension program.
What’s So Great About Apples?
Just about everything! The nutritional news about apples is especially great. Apples contain 85% water and are high in pectin, a dietary fiber that leaves you feeling full and satisfied. They have even more; they have vitamins A, B-1, B-2, and C, and trace amounts of a variety of important minerals, all for just 80 calories, average.
There’s nothing like an autumn apple, except maybe a jar of your cinnamon-scented spiced apple rings, served with ham. Or your apple chutney on the holiday goose. Or an apple tart at the summer picnic made with the filling you put up when McIntosh were at their peak.
For canning, always select firm apples with even color, free from bruises and with a smooth finish. If you won’t be processing them right away, you’ll want to store them properly to maintain their freshness.
Keeping apples crisp means keeping them cold. Apples will soften ten times faster at room temperature than at chilled temperatures, so refrigerate them as soon as you get them home. Put apples in a plastic bag and keep them away from strong-odored foods like tuna or onions to prevent them from absorbing other flavors.
If you want to store cider for later months just freeze it. Make sure that you leave enough head space so that the cider has room to expand as it freezes.
The key to experiencing apples to the fullest is knowing which variety suits your favorite way of eating or using them- raw, baked, canned, frozen or even sliced for a stir-fry. Here are just a few suggestions for more information go to http://www.michiganapples.com/.
For Fresh & Salad Apples: Red & Golden Delicious, Gala, McIntosh, Ida Red, Honeycrisp, Empire, Fuji, Jonagold, Jonathan, Rome & Winesap
For Pies and Baked Apples: Empire, Fuji, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh, Rome and WinesapTart
Thursday, September 8, 2011
Freeze Summer Produce
Freezing is one of the easiest and quickest ways to preserve food for later use. With fresh fruits and vegetables being harvested daily, now is the time to preserve those precious gems of summer for use later during the frosty days of winter.
Whether fruits or vegetables are going to be frozen, some kind of pre-treatment may be necessary to stop enzyme action. In the case of fruits, enzymes cause browning or discoloration and the loss of vitamin C. The most common way to stop the enzyme action in fruits is the use of ascorbic acid (vitamin C). Ascorbic acid may be used in the pure form or in a commercial mixture, such as Fruit-Fresh by Ball®. Be sure to follow the manufacturer’s instructions when using either form.
With vegetables it is necessary to provide a heat treatment or blanching to prevent the loss of flavor and texture destruction. Blanching is the technique where vegetables are exposed to boiling water or steam for a short period of time and then plunged into ice water to stop the cooking action. If the ice water step is not used the vegetable will continue to cook causing a loss of flavor, color, and texture as well as nutrients. Blanching also helps destroy the microorganisms living on the surface of the vegetable.
There are two ways to blanch: water or steam. Steam blanching takes 1.5 times longer to process than water blanching, but is ideal for broccoli, pumpkin, sweet potatoes, and winter squash. To steam blanch use a pot with a tight fitting lid and basket that holds the food at least three inches above the water. For water blanching use a kettle with a tight fitting lid large enough to hold one gallon of water or a blancher and a basket to hold the vegetables. Some pointers for freezing fruits and vegetables include:
§ Select fruits and vegetables that are at their peak of maturity and freshness.
§ Work with small quantities to prevent loss of quality and nutrients.
§ Work under sanitary conditions.
§ Wash small lots of product at a time with several changes of cold water. Do not soak tender fruits or they will become water logged.
§ If the products cannot be frozen immediately, refrigerate them.
§ If preparing fruits do not use copper, galvanized, or iron equipment because the acid of the fruit will combine with the metals creating harmful compounds or off-flavors.
§ Be sure the freezer is at 0oF or lower.
§ Do not overload the freezer. A good rule of thumb is to only freeze 2 to 3 pounds of food per cubic foot of freezer space in a 24 hour period. If the freezer is overloaded, the freezing rate is slowed down allowing for a lesser quality product.
If you need a good food preservation book I have copies of So Easy to Preserve at the MSU Extension office for sale. Reference: So Easy to Preserve, by Cooperative Extension/The University of Georgia.
Thursday, August 25, 2011
MSU News for Ag - Fruit 8/23/11
We’ve added articles at: http://news.msue.msu.edu/news/category/fruit
Brrrr, black root rot in strawberries
Aug 23, 2011 | Annemiek Schilder | Having an integration of multiple control methods is the best approach to managing black root rot in strawberry fields.Management of botrytis gray mold in fall raspberries
Aug 23, 2011 | Annemiek Schilder | Fall raspberries are more susceptible to gray mold due to normal seasonal weather conditions. Know what symptoms to look for and which fungicides can control gray mold.Regional reports on Michigan fruit – August 23, 2011
Aug 23, 2011 | MSU Extension educators’ pest and fruit updates for Michigan.Apples are being harvested later than predicted for 2011
Aug 23, 2011 | Apples are maturing slower than we predicted. Several factors may be the cause.Mustard as a cover crop
Aug 22, 2011 | Christina Curell | Utilizing mustard as a cover crop may reduce soil born pathogens in the soilGreat Lakes Cover Crop Initiative field days planned
Aug 22, 2011 | Paul Gross | Learn more about cover crops and their benefits at one of two cover crop field days held on Saginaw Bay Watershed farms September 9 and 13.Be phosphorus smart
Aug 22, 2011 | Ned Birkey | Follow these suggestions to help prevent phosphorus-containing soils from entering lakes and streams, which can have a negative impact on water quality and oxygen levels.Last call for fall off-campus MSU Applied Plant Science enrollment
Aug 17, 2011 | Joanne Davidhizar | MSU Institute of Agricultural Technology will conduct off-campus courses in Applied Plant Science at northwest and southwest Michigan community colleges this fall. Funding for MSUE News for Agriculture is provided by MSU Extension, AgBioResearch and USDA federal Integrated Pest Management Extension program.
Thursday, August 18, 2011
MSU News for Ag - Fruit 8/16/11
We’ve added articles at: http://news.msue.msu.edu/news/category/fruit
Spotted wing Drosophila catches are picking up: Maintain monitoring if fields are still ripening
Aug 16, 2011 | Rufus Isaacs and Steve Van Timmeren | Spotted wing Drosophilas in Michigan are increasing as 30 more were trapped over the past week. Continue to scout fields and check your traps.Regional reports on Michigan fruit - August 16, 2011
Aug 16, 2011 | MSU Extension educators’ pest and fruit updates for MichiganFunding for MSUE News for Agriculture is provided by MSU Extension, AgBioResearch and USDA federal Integrated Pest Management Extension program.
Wednesday, August 10, 2011
MSU News for Ag - Fruit 8/8/11
We’ve added articles at: http://news.msue.msu.edu/news/category/fruit
Improve your vineyard scouting skills with updated guide
Aug 9, 2011 | Diane Brown | The updated and revised Pocket Guide for Grape IPM Scouting in the North Central and Eastern U.S. is now available.Regional reports on Michigan fruit – August 9, 2011
Aug 9, 2011 | MSU Extension educators’ pest and fruit updates for Michigan Michigan’s July weather was warmest since 1955
Aug 9, 2011 | Jeff Andresen | Hot temperatures created the warmest July since 1955 and the sixth warmest since 1895. The forecast projects cooler temperatures this week.Funding for MSUE News for Agriculture is provided by MSU Extension, AgBioResearch and USDA federal Integrated Pest Management Extension program.
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