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Food Preservation Sources Are in the Back of This FAQ, but the Ball Blue Book (BBB) Is the Great Canning Classic of All Time (Unless You Have the Kerr Canning Guide)

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Food Preservation Sources Are in the Back of This FAQ, but the Ball Blue Book (BBB) Is the Great Canning Classic of All Time (Unless You Have the Kerr Canning Guide) Introduction [I have a refrigerator and live near 5 supermarkets. Why bother to preserve food?] If you have a successful garden or orchard, have a hunting or fishing license, like to gather wild foods, or know friends and neighbors that do, you will eventually be presented with an abundance of free foodstuffs. Check out the zucchini and the green tomato recipes in pickling for two common surpluses. U-Pick sites, roadside stands, and farmers markets sell unusual varieties of produce at close to perfect ripeness, ready to be preserved. Even supermarket produce in season is abundant, cheap, and can be worth preserving. If you have ever walked into an upscale food store, you might have noticed that dried foods, exotic jams, chutneys, marmalades, flavored vinegars and oils, pickles, cheeses, cured and smoked meats, etc, all are expensive preserved foods. However, these items can be all be duplicated at home, given the ingredients, expertise, and time. And all of these foods make terrific gifts. Commercially processed food can contain many ingredients that you might want to avoid, anything from MSG, BHA, BHT, to salt, sugar, or starchy thickeners. By preserving food yourself, you can control your diet AND take back a lot of control. In a stressed life, shutting out technology, kids, husbands, wives or SO by going into the canning kitchen is an absolute balm. Into recycling and reducing your garbage? If you can, you reuse your glass jars and rings, throwing away just the lids. However, most techniques require a fair amount of fresh clean water and take some electricity and time, so they aren't quite as cost saving as you might think. Waiting for the apocalypse? What if you get hungry? On a different note, wouldn't you have wanted some home-preserved stuff while you were waiting out that last blizzard/hurricane/natural disaster? Some folks speak of the feeling of security that comes from knowing there is "food in the house". Viewing the bounty on the pantry shelves whenever one is stressed out or feeling over-taxed has a very therapeutic effect. Another excellent reason for preserving is visitors. A well stocked pantry means one can put on a feast of pretty fancy food almost any time. There is nothing quite like a gang of family or friends and being able to sit with them as they enjoy your offerings. If the preparation was done months ago ... Food preserving is fun. Many preserving recipes are family traditions, passed on through many generations. Often, the foods we preserve can tell us much about our past, so trading recipes can tell us about each other. ------------------------------------------------------------------------ TABLE OF CONTENTS 1. Preserving - where do I begin? 1.1. - Canning general questions 1.1.1 - What do I *really* need to know about home canning? 1.1.1.2 - What about air in jars when canning? 1.1.1.1 - How can I test a dial gauge? 1.1.2 - I made/got some home-preserved foods as a gift. How do I check them for safety? 1.1.3 - Is home canning safe? 1.1.4 - What foods can be canned, and what foods shouldn't be home canned? 1.1.5 - pH determinations of common foods and condiments. 1.1.6 - What does canning entail? 1.1.7 - Where do I get the Ball Blue Book? And the USDA Canning Guide? 1.1.8 - What if my recipe doesn't have processing instructions? 1.1.9 - Where can I find my elevation, so I can change my processing time? 1.2.1 Recipe Templates and Tricks 1.2.2 - Sweet spreads 101, from Barb Schaller 1.2.3 - "Scientific" low sugar jams 1.2.4 - Fruit Butters in general, apple butter in particular 1.2.5 - Conserves 1.2.6 - Fruit Preserves 1.2.7 - Marmalade 1.2.8 - Tea Jelly 1.2.9 - Flower Jelly 1.2.10 - Canning Cake 1.2.11 - Canned Bread 101 - a MUST read for anyone thinking of bread/cake in a jar. 1.3. - General Ingredient Questions 1.3.1 - Why do some recipes call for a little butter/margarine? 1.3.2 - Sugar 1.3.3 - I need some good sources for pectins... 1.3.4 - Where I can I find citric acid? 1.3.5 - Where can I find Clear Gel/Jel A? 1.3.6 - How do I make and use homemade pectin? aka Pectin 101 1.3.7 - What can I do with all these peels and cores - the waste? 1.4. - General Equipment Questions 1.4.1 - What kind of equipment do I need to can foods at home? 1.4.2 - Don't you need a lot of stuff? 1.4.3 - What's a preserving pan? 1.4.4 - My grandmother always reused commercial jars and sealed her jars using paraffin. Is this safe? 1.4.5 - Can I invert jars instead of doing that nasty waterbath thing? (No). 1.4.6 - The dishwasher sterilizes jars, right? (Nope). 1.4.7 - Can I use unlined copper pots for food preserving? 1.4.8 - Can I use the propane "Cajun Cooker" style of burner for canning? 1.5.1 - What about zinc rings, rubber sealed jars, and other great but antique canning equipment? 1.5.2 - Ball or Kerr? 1.5.3 - Rings on the jar, or off? 1.5.4 - What if I don't hear a pop from my jars? 1.5.5 - I'm really cheap. How can I reuse my old canning lids? 1.5.6 - How do I use a pressure canner safely and effectively? 1.5.7 - I'd like some sources for non-standard size canning jars, decorative bottles 1.5.8 - Pump N Seal, has anyone used one of these? 1.6. Troubleshooting 1.6.1 - My jars refuse to seal! Some of my preserved food is turning colors! What is happening? 1.6.2 - My jams and jellies didn't set. How can I reprocess? 1.6.3 - Anybody have a way to loosen up stiff jelly? 2. Freezing 2.1. - General Questions 2.1.1 - What do I *really* need to know about freezing? 2.1.1.1 - Tips on how to choose a freezer 2.1.2 - So what foods can be frozen well? 2.1.3 - What's this blanching stuff, anyway? 2.1.4 - More about freezing meat, especially wild game. 2.1.5 - How do I freeze (your item here), and how long can I expect it to keep? 2.1.6 - I'm looking for an appliance to vacuum seal food. Any recommendations? *2.1.6.1 - Tilia's Vacuum Sealing and Tips on same 2.1.7 - Now that we found out that a Seal-A-Meal is worth having... find supplies? 2.1.8 - Mailing baked goods.. prevent going bad and breaking up into crumbs? 2.1.9 - Mushroom duxelles 2.1.10 - Is there any way to freeze cheese so it does not become "crumbly?" 3. Dehydration 3.1 Dehydration 101 3.1.1 - How can I do jerky in wet zones? 3.1.2 - What results may I acheive with a SnackMaster? 3.1.1.3 - Anyone got good, practical experience dehydrating onions? 3.2. General Questions (compliments of Steven Kostur) 3.2.1 - What do I *really* need to know about dehydrating food? 3.2.2 - What foods dehydrate well? 3.2.3 - Dehydrating Specific Items. 3.2.4 - Pistachio Nut (and other seeds) 3.2.5 - Sundried tomato (a very frequently asked question) 3.2.6 - Fruit Leathers 3.2.7 - Jerky 3.2.7.1 - Beef Sticks 3.2.8 - Dehydrator Tomato Paste 3.2.9 - Parched Corn and Beans 3.2.10 - Dried Chile Peppers 3.2.11 - Dried Tofu 3.3. General Equipment Questions (compliments of Steven Kostur) 3.3.1 - What do I *really+ need to know about dehydrating food?] 3.3.1.1 - What dehydrator features should I look for? ] 3.3.2 - Specific Brands 3.3.3 - I've heard you can make a dehydrator yourself. Got any info? 4. Pickling 4.1. - General Questions 4.1.1 - What do I *really* need to know about pickling? 4.1.2 - What pickle styles are there? 4.1.3 - What is the process for making dill pickles? 4.1.4 - What makes pickles kosher? 4.2. - General Equipment Questions 4.2.1 - What does it take to make pickles? Do you need special equipment? 4.2.2 - What's a non-reactive container? 4.2.3 - Where can I find pickle crocks? 4.3 - Troubleshooting 4.3.1 - I followed this pickle recipe, but they don't look like they do in the store. 4.3.2 - Pickles in the NW 4.4. - Recipes 4.4.1 - Transylvanian salt-cured vegetables 4.4.2 - Middle Eastern mixed pickles 4.4.3 - Polish pickles (ogorki kiszone/kwaszone) 4.4.4 - 3-Day Lime Pickle 4.4.5 - Real New York deli pickles 4.4.6 - Kimchee (3 recipes) 4.4.7 - Pickled ginger 4.4.8 - Zucchini relish/pickles (2 recipes) 4.4.9 - Dill Tomolives 4.4.10 - Green Tomatoes Rovia 4.4.11 - Pickled Garlic 4.5.1 - Salsa Tips 5. Curing with Salt or Lye 5.1 - What do I *really* need to know about curing foods? 5.1.1 - Why do I have to cure olives? 6. Smoking 6.1 - What do I *really* need to know about smoking food? 6.2 Meat Curing and Smoking (compliments of Richard Thead) Curing (Meats) 6.2.1 - Why is meat cured? 6.2.3 - What is osmosis? 6.2.4 - What is meant by "the danger zone"? 6.2.5 [What other factors affect the growth of bacteria?] 6.2.6 - What is botulism? 6.2.7 - What are the commonly used curing compounds? 6.2.8 - Where can these compounds be obtained? 6.2.9 - What is spray pumping? 6.2.10 - What's trichinosis? 6.2.11 - If my cured pork doesn't reach a safe temperature, what about trichinosis? 6.2.12 - What about dry-curing sausages and meats? Smoking (Meats) 6.2.13 - What is the difference between smoke cooking and curing? 6.2.14 - What are the proper temperatures for smoke cooking meat? 6.2.15 - How important is temperature control during smoke curing? 6.2.16 - Is closing down the air inlet dampers a good way to keep the temperature down? 6.2.17 - What are the various woods used for smoking? :) 6.2.18 - What is the bonafide official way to tell that beef jerky is done curing? 6.2.19 - What temperature is right for smoking ( fowl) turkey? 6.2.20 - Freezing cured ham, smoked or preserved meat is salty after a month.
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