The Food, Nutrition and Health program is focused on improving nutrition, physical activity, and food safety outcomes for Nebraskans. The Food Website is a pioneer in connecting all the Extension food-related areas of a university under one umbrella website.
Active in all 93 counties and at food.unl.edu
Food, Nutrition & Health
Salsas are a great addition to the home canners arsenal. Unfortunately, improperly canned salsas have been implicated in more than one outbreak of botulism poisoning. Those outbreaks have been tied to cooks making up their own recipes or unsafe changes in tested recipes. With over fifty lab tested recipes, from reputable sources to choose from, most canners should be able to find a recipe that fits their tastes. If not, consider eating fresh or freezing your salsa for up to one year.
Harvesting and Curing Onions
Knowing when your onions are ready for harvest and how to prepare them for storage are important steps toward having a successful crop.
Latest Updates from food.unl.edu
- Baked Parmesan Fries
- Mexican Rice Pudding
- Blueberry Baked French Toast
- Sunflower Cookies
- Peach Raspberry Smoothie
- Sweet Summertime Salsa
- Whole Wheat Zucchini Bread
- Preventing Food Waste
- Common Food and Recipe Issues When Canning
- Overcoming Common Breastfeeding Challenges When Returning to Work Video