Flavor

By Trina Barno,
a University of Minnesota Extension health and nutrition educator

By Carol Ann Burtness
a food science educator
University of Minnesota Extension

By Kelly Kunkel,
health and nutrition educator, University of Minnesota Extension
Are you finding it a struggle to cook a meal for just you? Are you tired of the same boring food meal after meal?

By Deb Botzek-Linn,
food safety educator, University of Minnesota Extension

Food preservation season is here.

Farmers markets have been increasing in popularity over recent years driven by consumer interest to buy and eat healthy fresh foods. Why do people go to farmers markets?

By Mary Schroeder,
health and nutrition educator, University of Minnesota Extension
Whether they’re on a tight budget or not, most people enjoy saving money on food. These tips will help you save money next time you are at the grocery store.

By Lou Ann Jopp,
food science educator, University of Minnesota Extension
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can cause loss of flavor, color and texture.

By Connie Burns
a health and nutrition educator with University of Minnesota Extension.

By Carol Ann Burtness, University of Minnesota Extension

Food preservation season is here. University of Minnesota Extension food safety educators remind you that answers to questions about canning, freezing, drying, pickling or making jams and jellies is only a phone call or click away.

To preserve safe and high-quality products this summer, look for reliable information from the following resources: