Putting Food By - Janet Greene [204]
CHAPTER 13: GETTING AND USING A FREEZER
PFB’s favorite freezer wraps are the clear plastic wraps because of their greater moisture/vapor-proof capabilities. Self-sealing freezer bags are wonderful, but remember that they can pop open a corner if roughly handled.
CHAPTERS 14–17: FREEZING SPECIFIC FOODS
There have been so many updates in freezing publications that we say again, “Ask your county agent,”—especially for regional specialities like freshwater fish or seafood.
Again, Guide E-215: High Altitude Cooking, by Dr. Kendall of Colorado State University Extension, is worth reading for freezing vegetables and combination main dishes at high altitude.
Of special interest for smaller families and for those who have microwave ovens are bulletins dealing with freezing convenience foods. Ask your local cooperative extension service for any materials that may be available.
CHAPTER 18: JELLIES, JAMS, AND OTHER SWEET THINGS
Jarden Home Brands (see above for website) offers recipes using new and fun fruit combinations. You might also want to pick up Ball Blue Book Guide to Preserving.
CHAPTER 19: PICKLES, RELISHES, AND OTHER SPICY THINGS
PFB thanks Dr. Henry Fleming and Dr. Roger F. McFeeters, both of North Carolina State University Department of Food Science.
CHAPTER 20: CURING WITH SALT AND SMOKE
The Morton Salt Company offers recipes for cured meats on its website (see above).
USDA Farmers’ Bulletin No. 2138, Pork Slaughtering . . . Preserving.
Home Smoking of Fish and Home Pickling of Fish are both available in hard copy for free from the University of Wisconsin. For details on how to order, go to http://seagrant.wisc.edu/greatlakesfish/textonly/calories.html.
A number of publications on smoking fish are available from The National Center for Home Food Preservation at http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_ref.html.
CHAPTER 21: DRYING
USDA H&G Bulletin No. 217, Drying Foods at Home.
Drying Foods at Home, publication of the Agriculture Extension Service, University of Minnesota. This document is available at http://www.extension.umn.edu/topics.html?topic=6&subtopic=35.
CHAPTER 22: ROOT-CELLARING
USDA H&G Bulletin No. 119, Storing Vegetables and Fruits in Basements, Cellars, Outbuildings and Pits (1973).
CHAPTER 23: PUTTING BY PRESENTS FOR CHRISTMAS
Williams-Sonoma catalogs come several times a year, and occasionally have wrappings, etc., for food gifts. You don’t have to buy large amounts. Call 1-877-812-6235 or go to www.williams-sonoma.com.
Finally: if you are considering how to sell your jellies and jams and pickles, etc., in roadside shops or at farmers’ markets, get in touch with your state’s Department of Agriculture or your local cooperative extension service. The people there can tell you what’s needed to meet health or distribution laws.
INDEX
Acesalfame potassium
Acetic acid (see Vinegar)
Acid-brine holding bath
Acidity
canning method and
as protection against spoilage
Acids
added for safety
as anti-discoloration treatment
as jelling aid
Agriculture Handbook No. 8
Altitude
blanching and
correcting for
headroom and
jelly-making and
Alum
Annette Pestle’s tomato juice cocktail
Anti-discoloration treatments (see Discoloration prevention treatments)
Apple(s)
baked
butter
canning
drying
freezing
jelly
pH of
pie fillings
purée
root-cellaring
tart, pectin
Apple cider
boiled
canning
Apple juice, canning
Applesauce
canning
freezing
Apricot(s)
canning
drying
freezing
pH of
purée
Apricot nectar, canning
Artichokes, Jerusalem
canning
freezing
Artificial sweeteners
Ascorbic acid
as anti-discoloration treatment
as seafood flavor protectant
Asparagus
canning
freezing
pH of
Asparagus, freezing
Aspartame
Automatic dishwashers, avoidance of canning in
Avocados, freezing
Bacon
brining
dry-salting
Bacteria
action of
brine and
irradiation and
temperature and
(see also Botulism; Salmonella)
Bacterial load
Bailed