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16. Internet




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

16. Internet

http://www.oznet.ksu.edu/ext_f&n/HRAP/cespub.htm
A page with links to the Extension Pages of 39 States [-ED

http://vm.cfsan.fda.gov/~mow/app3a.html - PH of food stuffs

http://www.ext.usu.edu/publica/foodpubs.htm
Utah State presents an electronic version of the USDA Home
Canning Guides in PDF format. Excellent page for preservers.

http://www.orst.edu/food-resource/index.html
Food Resource at Oregon State University
excellent content - ED


http://www.ces.ncsu.edu/depts/foodsci/agentinfo/hot/natdis.html
Natural Disasters and Food Safety
North Carolina State University Food Safety Information Retrieval
System - thank you George Shirley for the tip

This site is a good one to assist preservers in planning. The six
disasters listed may not be common in all locales but flood, fire,
and power outages almost certainly are. No paranoia here - just
plain common sense of being prepared.

http://www.extension.umn.edu/Nutrition/
University of Minnesota Extension Service.
Aging Beef, dairy, preserving.

http://www.foodpres.com/ - from A. Gallagher Oct/98
- Food Safety and Preservation by Dr. Shirley Vangarde and Dr. Margy Woodburn.


ftp: ftp.ucdavis.edu pub/extension/4h-youth fp001.zip-fp008.zip
Files are eight lessons in food preservation, written for 4H students.
These are compressed, written in Word Perfect 5.1 or Post Script format.


http://www.ext.usu.edu/publica/foodpubs.htm
http://www.hoptechno.com/book30.htm

One site at Utah State University, another at Johns Hopkins. You will find
the entire contents of the USDA canning guide (258 pages, beware for your
hard disk!) along with several other food safety data sheets. These are in
.pdf format, so you need another program to read the files. [From Dirk Howard



Dehydration:

http://dryer.com
1-800-369-4283
Voice: 1-541-688-5281
Fax: 1-541-688-5989

This firm provides dehyration equipment for the _serious_ dehydration
preservers.
Live in a good neighbourhood? Pool the cost and use of a larger unit. - ED

Thanks for to A. Gallagher for the Nov/98 tip on this site.


http://www.dfst.csiro.au/handling.htm [ reprinted 1993 - ED
http://www.dfst.csiro.au/consumer.htm [ articles have various 1994 dates - ED

Files from the Commonwealth Science Industrial Research Organization
Department of Food Sciences (Australia). Excellent files on handling frozen,
refrigerated, and thawed food, including little known facts about the average
refrigerator. [From John Laidler

http://www.colostate.edu/Depts/CoopExt/PUBS/FOODNUT/pubfood.html
Colorado Extension Food and Nutrition.
They also have a LOT of other good food preservation publications
(all in Adobe .pdf format). [From Michael Stallcup

http://www.agen.ufl.edu/~foodsaf/

A collection of food preservation and food safety files collected at the
University of Florida. There is a lot of information here, but you will be
driven mad by the non-descriptive file titles (at least I was!). Some hints:
can*, canning; freeze*, freezing; cont*, contamination; dry*, dehydration.
[From Daniel Burke

Several of the two letter codes are from specific states; e.g. ga, il, nc, de,
wi, wy.


http://www.home-canning.com/

This is the Bernardin Web site. A pretty site, good for beginners. The recipe
search is good for common ingredients like strawberries and peaches, hit and
miss for rarer ingredients like figs. Files are also written in French,
ingredients are noted in English and metric. From Leslie Basel.


http://www.lehmans.com
email: info@lehmans.com
FAX: 330-857-5785
TEL: Customer Service: 330-857-5757
TEL: Orders only: 330-857-1111

********************

Lehman's, home of the Non-Electric Catalog
"Serving the Amish and others without electricity with products for
simple, self-sufficient living"

See the retail store at One Lehman Circle, Kidron.
(Mon-Sat, 8:00 am to 5:30 pm plus Thur til 8:00 pm.)
PO Box 41, Kidron, OH, 44636

*******************

This is the home of Lehman's Hardware. If you ever get within 200miles of
Kidron, Ohio you MUST get to Lehmnan's. The entire store evokes memories of a
simpler
and more gentle time. They carry high quality goods which have been tested in
the
crucible of real life. - ED.

See 10.1 for additional info on Lehman's.



http://www.azstarnet.com/~thead/bbq/
http://www.azstarnet.com/~thead/msfaq.html

These are the addresses and URLs for the current version Rick Thead's Meat
Curing and Smoking FAQ. An early version of that FAQ is contained in this
FAQ, while the current version has more recipes and advice.


http://www.stuffers.com/ - Stuffers Supply Company - an excellent catalog of
all the supplies for making sausages.

ftp://ftp.stuffers.com/ Serious sausage heads will want to use a FTP client
and download it all. Check often, updates are constantly happening.
Recipes are available from the Web page also.

"The recipe archive of www.stuffers.com. An archive of sausage making recipes
from all over the world". [ Thank you Stuffers Supply Company -ED

http://www.panix.com/~paleodiet/

The Paleolithic Diet Page - What the Hunter/Gathers Ate

http://www.beyondveg.com/
From their Mission Statement:
"We hope the range of views presented here will encourage--perhaps even
force--you to think for yourself and go beyond the need for reliance on any
single
authority in evaluating the worth and workability of a diet."

[Food preservers by virtue of what they do are creating a special diet which may
be condidered to be quite retro. These pages give preservers a wider
perspective. It is my
hope your efforts are enhanced by what you find here. Kudos go to donwiss@nospam
panix.com
(Don Wiss) for the link to this site - ED

http://www.eaglequest.com/~bbq/
Home of the BBQ FAQ and More. Home made smokers and smokehouses.

http://members.xoom.com/celtic_farm/
Celtic Homestead. "One of our major interests is self reliance and doing
things the "old fashioned" way." [Good and getting better - ED

http://www.geocities.com/Heartland/Meadows/6996/homecft.html
Chatzie's Homepage. Another person we know who is putting back more than they
take.

http://soar.berkeley.edu/recipes/

Huge searchable index of recipes - they have a canning and preserving section
[-ED

http://www.gingerich.com/
Berry farm with some really cool recipes [ - ED

http://easyweb.easynet.co.uk/~gcaselton/chile/canning.html
A site in the UK whick has a neat page on chiles - quotes USDA. Whoever
thought the British to be just bubble and squeak heads had best take a look at
this
excellent site. Chile-heads in Merry Olde England - Yayyyyyy!

http://ificinfo.health.org/index8.htm
FNIC information regarding sugar. Includes Food Insight reports,
Q&A on aspartame and a variety of other resources.

http://www.sugars.com/
Indiana Sugars, INC. is a site which has considerable information on
sugar/sweetener information. Has an excellent update of sugar as a crop and
links to a variety of sugar associations.


http://www.imperialholly.com/
Imperial Holly Corporation has processing and history methods wth sugar
beet.

http://www2.portal.ca/~urbanpre/
Urban Preserving is a supplier of labels suitable for home cannning
creations.

http://www.cheesemaking.com

This a terrific site to visit if you are thinking of trying to make cheeses
and yogurts. While it is run by New England Cheesemaking Supply Company,
the webmaster has the good taste to give a surfer a mini-FAQ about cheese
and yogurt making before trying to sell you something. Also has good links
to other cheese/dairy sites. [From Daniel Nachbar


http://www.lis.ab.ca/walton/old/

This is the Old Timer's Page, where you can get information about old timer's
rural skills, such as preserving food. Think of it as an online Foxfire book.
If you are the *least bit* interested in building or using a root cellar, you
must check out this site. [From Al Durtschi

http://www.seanet.com/Users/tberry/recipe.html#Recipe_List
Apples, apples, apples. A recipe for Beverly's Fried Apples is here. Has a
recpie for maing your own pectin.

http://www.wwmagic.com/haphov/

A food storage Web page of the Back-to-the-land stuff. [From Deana D. Karas

http://ecep1.usl.edu/cajun/index.htm
A Cajun Family's Recipe Collection. Jams, pickles, etc - you will have to
poke around a bit.


http://www.kitchenkrafts.com
KitchenKrafts webpage. Suppliers of ClearJel(tm) among other things.
1998 - $2.85/lb (16 pies) or $2.65/lb if you buy it bulk. Those prices might
be slightly out of date, but I do recall paying less than $3.
Thank you Kate Wrightson for the price information.

http://www.kingarthurflour.com
ClearJel(tm) is available at King Arthur Flour.
1-800-827-6836 It is $3.25 (+s&h) for 8oz. 6 pies. - 1998 price
Thank you Susan Ness


-----------------------------------------------------------------------------------
Henriette Kresses' four part culinary herb FAQ
------------------------------------------------------------------------------------

ftp: ftp.sunsite.unc.edu
/pub/academic/medicine/alternative-healthcare/herbal-medicine/faqs/culiherb.txt

http://sunsite.unc.edu/herbmeds/culiherb.html

Henriette Kresses' four part culinary herb FAQ (and its almost as big as this
one!). She also crossposts it on rec.food.preserving monthly, around the
20th of each month. The culinary herb faq has ideas and recipes for
preserving herbs--check out the recipes for garlic and lavender jelly, herbal
syrups, scented and flavored sugars, candied and sugared rose petals. Also
contains info on drying herbs, making herb vinegars, oils, mustards, etc.

Email to: LISTSERV@HOME.EASE.LSOFT.COM. Leave the subject line blank, but
write a one-line message in the format 'subscribe HERBS '
If you wish to discuss culinary herbs, or gardening of herbs here's the
list for that. From Henriette Kress .

-------------------------------------------------------------------------------------

http://vm.cfsan.fda.gov/~mow/intro.html

The FDA's Home Page and Bad Bug Book. If we haven't scared you about
spoilers, maybe they can. From Ron Meisenheimer . http://www.cdc.gov
The MMWR (Mortality and Morbidity Weekly Report) is available from the
CDC's web page. From Richard De Castro .

Email to chile-heads-request@chile.ucdmc.ucdavis.edu Write a one line
message containing the command SUBSCRIBE to this listserve address. This is
the chile heads mailing list, which has info on preserving chile peppers.


http://chile.ucdmc.ucdavis.edu:8000/www/preserve.html

Point to this www site for information on preserving chile peppers. This
includes recipe classics like drying (make your own ristra!), pickling,
smoking, and pepper jam; but there are novel recipes like honey preserved
chiles, chiles in sherry, and salted chiles. Also contains a number of
salsa recipes, including fruit salsas.



Kansas State Extension Preserving web site - the links and recipes

http://www.oznet.ksu.edu/foodsafety/hotlist.htm


http://www.accessone.com/~sbcn/index.htm

The homepage of the Solar Cooking Archive, with an article describing solar
canning and solar dehydration. From Tom Sponheim.


[ Solar Canning is not recommended by any canning authority or reputable ( Ball,
Bernardin, etc) firm in the home canning business. The "boil-in-a-jar-method"
method
is NOT canning that assures food safety of time in storage. The
"boil-in-a-jar-method"
does not assure proper processing throught the jar at all. From that series of
web
pages: "terminal sterilization ... Once the correct temperature has been
reached,
the contents of the jar will boil and flow under the tightly screwed-on lid.
Remove
the jars one-by-one as each one boils over."

Absolute hogwash ... terminal indeed. Heat penetration is higly likely to be
spotty
and concentrated in the exposed areas. We certainly DO NOT want food between
the lid and
jar lips for that is a contaminated seal. It will go bad, it will fail, it will
attract
pests and vermin. The process as outlined is little better if not worse than
open kettle
canning where the jar lips are kept clean.

If you use your solar cooker to do BWB for recommended times - ah! now that is a
different
story where heat penetration is assured.


http://www.ebicom.net/kitchen/page/veggies/chipot.htm (chipotles)
http://www.watermelon.org (watermelon)
http://www.arrowweb.com/aris/rsa/biltong.html
http://www.worldexport.com/bcblue (blueberries)
http://members.tripod.com/~DanGill/Beef.htm#Jerky (jerky)

Pick a noun, there's probably a home page for it. If you get stuck for a
recipe, try a search for the item in question, like this item + recipe. You
just might find it.

http://me-www.jrc.it/htbin/cook
Dan Sawyer's Smokehouse Jerky

http://www.cookshack.com/recipe.html
BBQ and Smoke food - lots of really cool smoky recipes.
Thanks to Jerry<rednck> for the mention and evaluation of this site.

http://bbq.tamu.edu/USDA/handbook/handbook_pg1.html
Valuable tips for those who do their own meats.


Little Chief Smoker is made by Luhr-Jensen
http://www.luhr-jensen.com
1-800-535-1711

Thanks to Ivan Weiss for the information.



Shelf life / storage guidlines

http://www.msnbc.com/OnAir/nbc/Dateline/Food/shelf.asp

http://www.glitchproof.com/glitchproof/filearchive.html
Select the "Food Shelf Life Info" link.
Thanks to Carol Zimmer for the diligent work on the document.
Pat Meadows gets a nod for notiying of Carol's work.

http://www.glitchproof.com/glitchproof/linksaboutfood.html
http://www.oznet.ksu.edu/dp_fnut/HRAP/STORAGE/cupstor.htm


http://www.alpakfoodequipment.com
Suppliers of used and new food processing equipment. This site is
mentioned purely for education or voyerism. Could be a good source for
community preserving kitchens but the equipment is commercial. Be prepared
to pay 20-50x residential retail AND do you have 550 volts? A lot of commercial
gear is 550 volt, practically none is less than 220v. If money is no
object for your preserving kitchen - this is the site for you.

http://www.neosoft.com/recipes/

[Note: the neosoft site is compiled by Stephanie da Silva.

http://sunsite.auc.dk/recipes/english/index.html
Morten's Recipe Collection. Has 186 Jam, 272 pickle recipes. [-ED

http://www.arabicnews.com/ansub/Daily/Recipes/RecipesDB.html
Arabic recipes. None are specifically cited as preserves per se, but many
give valuable insights on how to use exotic ingredients in what we preserve.




 

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