Cooking pickled vegetables. Salting various vegetables in glass jars for long-term storage. (Adobe Stock │ #275525226- senteliaolga)

Make a plan for preserving foods before you plant this spring

  • By Pat Melgares │ K-State Research and Extension news service
Woman chef in a restaurant in the kitchen pour salt into a large bowl of salad. (Adobe Stock │ #473985028 - Andrii Lysenko)

ServSafe Food Handler trainings offered

"Market Set Go!" - Set up your booth. Prepare food samples. The customers are here!

NMSU launches ‘Market Set Go!’

A major modernization effort will take place soon at the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University. The $6 million investment will modernize equipment, product innovation spaces and production areas within the facility. (Photo by Mitchell Alcala, OSU Agriculture)

FAPC announces major modernization

Leg of lamb in stainless steel slow cooker with hand string the pot. (iStock │ #464922016 - FredaRoetjens)

Slow cookers and food safety

Close up of boy hands carving dough with cookie heart cutters. (Adobe Stock │ #409674758 - maxbelchenko)

K-State food scientist touts risk of eating raw flour and eggs

A man pulls the turkey out of the oven only to find it burnt and ruined. His little daughter consoles him. (iStock │ #643548552 - sturti)

My turkey isn’t ready, what do I do now?

Close-up of woman putting the dish with roast turkey and potatoes on the dining table for Thanksgiving Day (Photo: Adobe Stock │ #295108810 - AnnaStills)

How to safely prepare and cook meats for the holidays