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Frequently Asked Questions (FAQs) from the USDA National Center for Home Food PreservationWashington State University Food Safety and Nutrition program Frequently Asked Questions (FAQs)...
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Equipo y Procedimientos Michigan Fresh: Escaldar y congelar alimentos (msu.edu) Fundamentos del envasado con bao de agua (msu.edu) MF3241S Gua Prctica para Envasar con Bao de Agua y Envasar al Vapor (How-to Guide to Water Bath Canning and Steam Canning) (ksu.
This course includes presentations from UCCE Farm Advisors and Specialists, covering pistachio production topics, such as field preparation, planting, pruning, economics, IPM, and harvesting. This short course is currently offered once every 4 years by UC ANR.
Pistachio Day delivers the latest research-based production practices to prospective or current growers, production managers, and pest control consultants so they are better able to achieve their pistachio growing goals. Current Pistachio Day information can be found here.
2010 Annual Statewide Pistachio Day Visalia Convention Center Wednesday, January 13, 2010 Understanding the 2009 BOT Blowup: Management Guidelines for 2010 (pdf) Dr. Themis Michailides, Dept. of Plant Pathology, UC Davis Understanding Salinity and its Effect on Pistacho Plant Performance (pdf) Dr.
