For Halloween this year, I would like to give the trick-or-treaters something besides candy. Any suggestions?

It’s great to think outside of the candy sack and give out nontraditional treats.

This may include nonsweet or nonedible treasures. This alternative will benefit the trick-or-treater as well as the person handing out the treats. The leftover candy will not be sitting on your table begging you to eat the treats. Nonsweet treats can be a healthy substitute for afternoon snacks for both you and the trick-or-treater. Plus, if you choose to give nonfood items, leftovers can be saved for next year.

Some healthy snack ideas could include cereal bars, jerky, fresh whole fruit, pre-packaged vegetables, juice boxes, packages of hot cocoa or cheese and crackers, small boxes of raisins, and sugar-free gum. Pre-packaged food items are best so there is no concern of improperly handling food with bare hands that could contaminate the food.

Some nonfood ideas could include crayons, pencils, note pads, Halloween stickers, removable tattoos, rings or rubber spiders. The possibilities are endless.

Are sweet potatoes and yams the same?

In the United States, the names are used interchangeably. They are, however, two different products. A true yam is a starchy edible root imported from the Caribbean. It has brown, rough, scaly skin with whitish flesh. It is very low in beta-carotene. Yams have a dry texture. What is known as a yam in the United States is actually a sweet potato. They have a distinctive orange color, soft texture when cooked and a sweet flavor. The skin is smooth and thin. Depending on variety, the skin color can be pale yellow to deep orange to deep purple. The flesh color can vary from light yellow, orange, pink or red.

How did this confusion start?

Years ago, the orange sweet potato was introduced into the southern United States. To differentiate them from the white flesh varieties, the African-American name nyami was implemented. In English, nyami means yam.

The United States Department of Agriculture requires the word yam and sweet potato on the label.

I like to can pickled jalapeño peppers but the process produces soft, sometimes mushy, peppers. How can I make a crispier pepper?

The home canning experts at the University of Georgia have developed a pickled jalapeño pepper recipe using food grade lime to create a crisp crunch. When using lime, as with cucumber pickles, it is critical to rinse the lime thoroughly after soaking the peppers. Failure to do this can result in a low acid product and will not be safe with water bath processing.

Here is the recipe developed by Elizabeth Andress at the University of Georgia:

Pickled Jalapeño Peppers with Lime

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3 pounds jalapeño peppers

7 1/2 cups cider vinegar

1 3/4 cup water

2 1/2 tablespoons canning salt

3 tablespoons celery seed (optional)

6 tablespoons mustard seed (optional)

Slice peppers into rings 1/4-inch thick. Soak in pickling lime (1 cup per gallon water) solution for 12 to 24 hours. Recommendation is 18 hours. Drain, rinse and soak for 1 hour. Repeat twice. Bring cider vinegar, water and canning salt to a boil over high heat. Place 1 tablespoon mustard seed and 1/2 tablespoon celery seed at the bottom of each clean, warm jar. Pack pepper rings into jar, leaving 1/2-inch headspace. Fill with boiling hot brine solution to 1/2-inch headspace. Wipe jar rims, apply lids and rings. Process 10 minutes in a boiling water canner.

When should horseradish be harvested?

Fresh horseradish is harvested in the fall after a hard freeze or in the early spring before new growth begins. Use the roots immediately. If not used right away, store in a root cellar or in a tightly covered jar in the refrigerator or freezer. Recommended storage times are 4 to 6 weeks in the refrigerator and 6 months or more in the freezer.

For the hottest flavor, use the roots immediately. By themselves, they have little flavor. Once grated, enzymes release volatile oils which contain the sharp flavor. Grind in a well-ventilated room because the fumes are strong.

Grate, wash, peel and dice into small cubes. Only grind what will be used. Place cubes into a blender or food processor. Cover the blades with cold water or crushed ice before grinding.

When finished, pour off excess water. Add 2 to 3 tablespoons white vinegar and 1/2 teaspoon salt per cup of grated horseradish. Lemon juice could be used for a different flavor.

The timing for adding vinegar is critical to the degree of hotness. Vinegar stops the enzyme action and controls hotness. For a mild flavor, add vinegar immediately. For very hot flavor, wait 3 minutes before adding vinegar. Store in airtight glass jars in the refrigerator or freezer. For best flavor, use within 24 hours.

Horseradish does not dry well. When rehydrated, it will become tough and rubbery with a hay-like flavor.

As horseradish ages, it will turn dark in color. It will lose pungency and develop off-flavors. If the product is old, it should not be used.