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MT200902HR |
$0.00 |
2009 |
Provides recipes and methods for three kinds of dill pickles, including a reduced-sodium pickle, and a recipe for sauerkraut. |
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Celebrating Safe Food at Pow Wows
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DVD047 |
$14.95 |
2005 |
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Celebrating Safe Foods at Pow Wow
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DVD004 |
$14.95 |
2005 |
Good food is an essential part of what makes celebrations and pow wows so much fun. But keeping food safe can be a challenge for those who prepare and serve food at special events, especially when those events are held outdoors. This video covers: keep hot foods hot; Keep cold foods cold; Handwashing practices; Utensils and contact surfaces; Purchasing food from approved sources; and Storage of food. |
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Celebrating Safe Foods at Pow Wow
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VIDEO047 |
$14.95 |
2005 |
Good food is an essential part of what makes celebrations and pow wows so much fun. But keeping food safe can be a challenge for those who prepare and serve food at special events, especially when those events are held outdoors. This video covers: keep hot foods hot; Keep cold foods cold; Handwashing practices; Utensils and contact surfaces; Purchasing food from approved sources; and Storage of food. |
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MT200909HR |
$0.00 |
2009 |
Dying food is simple, easy to learn and yields foods that are tasty and nutritious. The purpose of drying is to remove enough water from the food so that bacteria, yeast and molds cannot grow to harmful amounts causing food poisoning and spoilage. |
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MT200907HR |
$0.00 |
2009 |
Drying food is simple, easy to learn and yields foods that are tasty and nutritious. The purpose of drying is to remove enough water from the food so that bacteria, yeast and molds cannot grow to harmful amounts causing food poisoning and spoilage. |
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MT200910HR |
$0.00 |
2009 |
Freezing is a convenient method for preserving foods at home. Frozen foods will maintain most of their nutritional value and fresh flavor if frozen properly. |
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MT200908HR |
$0.00 |
2009 |
Freezing is a convenient method for preserving foods at home. Frozen foods will maintain most of their nutritional value and fresh flavor if frozen properly. |
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Fruit and Vegetable Leather
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MT198327HR |
$0.00 |
1995 |
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MT200903HR |
$0.00 |
2009 |
This Montguide lists canning pressures for specific altitudes throughout Montana and recommended processing times for various meats. It includes a checklist for safe preparation and storage of home-canned foods, and instrucitons for canning meat, poultry and fish. |
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MT200905HR |
$0.00 |
2009 |
Time charts and instruciton to ensure safety of home-canned foods. |
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MT200904HR |
$0.00 |
2009 |
Instructions of making jams, jellies, and syrups with and without added pectin and for reduced-sugar fruit jams |
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My Pyramid Mini Poster (100)
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4492 |
$10.00 |
2005 |
This two-sided handout explains the basics of My Pyramid. It measures 8.5 inches by 11 inches. |
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MT200007HR |
$0.00 |
2004 |
Safe food handling prevents food-borne illnesses that arise from unsafe food handling practices. Designed especially for use by people who prepare food on behalf on nonprofits and other organizations, this publication provides check-lists for the safe handling, storage, cooking, and serving of food, and for keeping food preparation areas clean. |
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MT200906HR |
$0.00 |
2009 |
Charts with processing times and pressures for various fruits and tomato products. Stresses importance of elevation in determining pressures. |
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Safe Aid, A Training Program…
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4441 |
$15.00 |
1996 |
This comprehensive food-handling training package for food bank directors, staff and volunteers includes a 30 page training manual and series of five booklets focusing on foodborne illness, sanitation, risk management, food handling and repackaging bulk foods. Supplements include refrigerator and shelf storage guides. Illustrated packet |
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So Easy to Preserve
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4506 |
$20.00 |
2006 |
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Traditional Foods: A Native Way of Life
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DVD002 |
$14.95 |
2005 |
In this program, registered dietitian Kibbe Conti uses the four winds model and the medicine wheel to show how we can eat healthy meals based on the traditional eating pattern of Indians. |
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You and Your Wild Game
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2B0361 |
$0.00 |
1985 |
This handbook discusses preparation of wild game and birds from field dressing to butchering and cooking. Includes preparation tips and recipes for marinades, roasts, ground meats, sausages, jerky and other game recipes. 74 pages. Illustrated. |
