Greens are excellent sources of vitamin A, calcium, folic acid and fiber. Preserve extra spinach, collards, kale and other spring greens by freezing, pressure canning, or drying them. Freezing Greens: Greens may be canned for...

Onions and garlic are relatives; both are in the genus Allium. Both are root vegetables whose bulbs grow underground. Both garlic and onion are very low in saturated fat, cholesterol and sodium. Garlic is a good source of...

MAKING STRAWBERRY JAM: When strawberries are in season, make jams that you can enjoy throughout the year. Make an old-fashioned strawberry jam with just strawberries and sugar, a freezer jam using powdered pectin, or a jam with...

Drying Legumes: Legumes include many beans (navy, kidney, butter, great northern, lima) lentils and soybeans. Beans are a good source of protein, fiber, calcium, potassium, and other nutrients. Dry beans by leaving pods on the...

Meats and poultry are low acid foods (pH above 4.6) that provide a good environment for the growth of Clostridium botulinum, the cause of deadly foodborne botulism. Please remind your friends and neighbors that no safe way to...