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Preserving

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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Sticky: rfpFAQ Availability by ScubaPix 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,...	03-02-2006 12:01 AM by ScubaPix	0	370
Cheesemakers Mailing List - Learn and Discuss Cheesemaking >>>> Non Commercial by MarkEinOz Hi All, Just a short plug to let people know of a great discussion group for Cheesemaking that I have run for over several years. The focus is on Artisan...	08-02-2004 12:44 PM by MarkEinOz	0	67
bitter melon by Blanche Nonken Once in a rare while, I make a recipe that calls for bitter melon. It was originally one of those "I doubt they'll like it" things, but they did. The melon...	08-02-2004 04:44 AM by Wayne Boatwright	8	101
Chung, the board certified quack by tcomeau Hey Chung, Which is more fattening? 2 lbs of beef 2 lbs of dried beef jerky 2 lbs of sugar 2 lbs of fat 2 lbs of soda 2 lbs of diet soda	07-02-2004 07:24 PM by Dr. Andrew B. Chung, MD/PhD	7	26
Dr. Andrew B. Chung lies again WAS: Waist circumference is a better predictor of hypertension than BMI by Last Shot At The Mu_n On Thu, 05 Feb 2004 23:06:48 -0500, Bob wrote: See Chung weasel. Weasel, weasel, weasel. Chung tells the AMA that he has hospital...	07-02-2004 06:11 AM by Dr. Andrew B. Chung, MD/PhD	1	41
Shelf life of canned goods . . . . . by darkrats When I was in the military, and got snowed in for three days, I recall eating canned rations that had been stored for over10 years. So I'm curious. What's the...	06-02-2004 12:36 PM by Frogleg	2	43
Pressure canner vs cooker - what's the diff? by A I have 2 Presto 6 qt cookers - 1 is alum, other is S/S. Both have weights (not gauges). Can I use them to can pints of pork - std is 75 min at 10...	06-02-2004 01:41 AM by Michael Horowitz	3	85
Conserve chilli and tomato by Arno and Triny Hi guys. Can you please tell me how can I conserve sundried tomato and chilli in oil? I tryt but it always end up with mould on top. Thanks. ARnaud	06-02-2004 01:19 AM by Loki	10	82
Ping: Brian Mailman by Melba's Jammin' I just finished that Apricot Butter you sent. Mighty fine, Sir. Mighy fine. -- -Barb, www.jamlady.eboard.com updated 1-31-04 A good friend will come and...	05-02-2004 08:07 PM by Brian Mailman	1	77
Making that hot sauce by George Shirley Ran the fermented chiles through the blender and then the food mill today. Three gallons of red and one gallon of yellow. I ended up with 96 ounces of red pulp... ( 1 2 3)	05-02-2004 05:51 PM by SCUBApix	32	107
how to air-cured meats by KenCo wrote: Hi. I'm Italian and have been trying to mmic some of the items that my parents made years ago. I have had some...	05-02-2004 05:38 PM by zxcvbob	2	28
Tilia Bags loosen up in freezer by The Wolf Is this because what's in them shrinks or are they defective? --	05-02-2004 05:12 PM by George Shirley	1	17
measuring grapefruit (marmalade) by Scott I have a recipe that specifies: "2-3/4 cups supremed and finely chopped grapefruit segments (8 to 10 medium to large grapefruit)" Can that be right?? I... ( 1 2)	05-02-2004 01:27 AM by Loki	15	100
Pressure cooker vs canner - the answer (long) by A I emailed Presto (I have 2 of their 6 qt cookers) - got an email and a tel call. You can use pressure cookers for canning - two points - do not use over 3000...	04-02-2004 08:04 PM by A	0	298
Cleaning the cutting boards by Michael Horowitz I"d like to get the kitchen work areas as germ-free as I can without going overboard. Have read several threads on the subject and want to subject my plastic ...	04-02-2004 05:57 PM by SCUBApix	11	115
rfpFAQ Available by SCUBApix 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; we are...	03-02-2004 05:04 PM by SCUBApix	1	45
Foodsaver with Ziplock bags? by Poodlebud I would like to use ziplock bags with my foodsaver, but it seems that the foodsaver doesn't suck air out of the ziplock freezer bags. Does anyone have any...	02-02-2004 05:05 PM by zxcvbob	4	205
Culinary herbFAQ part 7/7 by Henriette Kress Archive-name: food/culinary-herbs/part7 Posting-Frequency: monthly (on or about 20th) Last-modified: 27Jul03 Version: 1.17b URL:...	31-01-2004 09:56 AM by Henriette Kress	0	234
Culinary herbFAQ part 6/7 by Henriette Kress Archive-name: food/culinary-herbs/part6 Posting-Frequency: monthly (on or about 20th) Last-modified: 27Jul03 Version: 1.17b URL:...	31-01-2004 09:56 AM by Henriette Kress	0	826
Culinary herbFAQ part 5/7 by Henriette Kress Archive-name: food/culinary-herbs/part5 Posting-Frequency: monthly (on or about 20th) Last-modified: 22Dec03 Version: 1.17c URL:...	31-01-2004 09:56 AM by Henriette Kress	0	215
Culinary herbFAQ part 4/7 by Henriette Kress Archive-name: food/culinary-herbs/part4 Posting-Frequency: monthly (on or about 20th) Last-modified: 27Jul03 Version: 1.17b URL:...	31-01-2004 09:56 AM by Henriette Kress	0	171
Culinary herbFAQ part 3/7 by Henriette Kress Archive-name: food/culinary-herbs/part3 Posting-Frequency: monthly (on or about 20th) Last-modified: 23Jul03 Version: 1.17b URL:...	31-01-2004 09:56 AM by Henriette Kress	0	145
Culinary herbFAQ part 2/7 by Henriette Kress Archive-name: food/culinary-herbs/part2 Posting-Frequency: monthly (on or about 20th) Last-modified: 27Jul03 Version: 1.17b URL:...	31-01-2004 09:56 AM by Henriette Kress	0	236
Culinary herbFAQ part 1/7 by Henriette Kress Archive-name: food/culinary-herbs/part1 Posting-Frequency: monthly (on or about 20th) Last-modified: 27Jul03 Version: 1.17b URL:...	31-01-2004 09:55 AM by Henriette Kress	0	173
PING: Pastorio by Melba's Jammin' Row-behr-to: Mail to you is bouncing. Says you're unknown. HAH! -- -Barb, www.jamlady.eboard.com updated 1/26/04 A good friend will come and bail you out...	30-01-2004 07:48 AM by KenCo	5	92
general marmalade question by Mike Acord I have a great variety of citrus fruit available, and would like to turn some of the stuff into marmalade. I have had success with blood oranges, but have had...	28-01-2004 04:41 AM by Wayne Boatwright	1	71

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