This is the monthly notice of the availability of the rec.food.preserving FAQ now available at http://rfpfaq.jaclu.com/rfpFAQ.htm . A detailed,...

Hope this is right newsgroup, if exist better one, please tell me. Can somebody send me a link or some guidance about infrared food sterilisation technology....

Is everyone is getting so few postings to t his newsgroup ? I got 5 the day before yesterday and 6 yesterday. Ellen, verging occasionally on paranoia

I have bushels and bushels of Johathan apples and I need to think of things to do with them so any ideas and recipes are welcome. I have applesauce and...

Hi- I am curious how much vinegar one should put into salsa/hot sauce to keep it safe as well as preserved longer. I don't want to put much in because I do...

I mentioned the tiny pears I picked last week. It's time to do some thing with them. I have 5 pounds of 'em. I see a recipe for crab apple pickles in the...

Hi I have a selection of Kilner jars and the metal tops or rings are rusty. As I cannot find replacements could I wire brush them and paint them with a...

Every year at this time, I see the wild Persimmon and get a hankering to figure some way to use them. Last year I researched every avenue I could find on the...

I can not find cooking oils that I can put into storage for up to 8 to 10 years seems that it goes rancid in about a year maybe someone here knows of a...

I'm sitting here listening to the three men talking while they lay a laminate floor in the house and thinking of making marmalade this afternoon. The kumquats...

I have a influx of loquats has anyone got a recipe for Loquat Jam Lance

My curiousity got the best of me. I simmered 2 ounces of dried "Fluor de Jamaica" in a quart of water for a couple of minutes, then turned off the fire and...

I seem to recall one of the US universities was establishing itself as a good repository of information on Home Preserving and canning. But suffering from CRS...

Folks, The rec.food.preserving FAQ is available at http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm . There have been no changes since the last announcement;...

Hi guys, still toying around with my dehydrator. I found (by accident) a bunch of historical (mostly around 1700's) info on "pocket soup" and "portable soup" ...

Hi guys, got a dehydrator for my birthday, and have been using to mainly to make jerky, dried fruit... I was wondering if anyone has some simple recipes for...

Bought 10 lbs of quinces, end of harvest, end of leetle teeny farmers' market. Cleaned & chopped quinces, no peeling!, cut out icky bits, stew up for an hour...

connie wrote: I received a Nesco American Harvest dehydrator for Christmas, and have been using it for the first time. Has anyone else been disappointed...

Hi guys, I'm taking in the rest of my crop today. I have TONS of jalepenos, habeneros, and a bunch of scotch bonnets. I mainly grew them for decoration, but...

Has anyone pickled pumpkin? I had bought a jar in the deli but have not been able to find a recipe for it or something similar. The jar said it was packed in...

My wife and I are just getting into edible landscaping and we are reading a several books on the subject. ONe of the books I'm reading discussed a roselle and...

One of the things I bought at Fiesta Market was 3 seville oranges. Fiesta just called them "sour oranges." I didn't know what they were or I woulda bought a...

Does this work ? Food in electro-magnetic force fields?

Pastorio, I successfully detaninized a few unripe persimmon using your technique. Actually what I did was wrap individual persimmon in two layers of Saran...

how much modern cure (6.25% sodium nitrite) should I use in 2 quarts of water to cure 2 lbs of meat for jerky and how long should I soak it? i ALSO HAVE SOME...

I got a pound from zachs and I'm in the process of making jerky. I only had 2.5 lbs of meat so in 2 quarts of water i put 1oz of 6.25% nitrite (modern cure) in...