USDA Food Preservation Guides

crozetpaul

Newbie

Original poster

Oct 17, 2012

6

10

Crozet, Virginia

• Nov 13, 2012

• #1

Seen a lot of talk about canning and food preservation while browsing, I found this a while back and it is the most comprehensive guide I've found dealing with the process of canning meats, fruits and vegatables. A product of the USDA, it consists of 7 downloadable PDF Documents that are guides to preserving and canning everything from apples to seafood. Hope this helps keep some people new to canning safe and healthy.

Paul 

http://nchfp.uga.edu/publications/publications_usda.html

(Added the link)

 

Last edited: Nov 13, 2012

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Nov 13, 2012

• #2

No link???





~Martin

 

fagesbp

Smoking Fanatic

Oct 23, 2012

351

18

South Lousiana

• Nov 13, 2012

• #3

http://nchfp.uga.edu/publications/publications_usda.html

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Nov 13, 2012

• #4

Cool, I've linked to their website and guide quite a bit on here.



~Martin

 

fagesbp

Smoking Fanatic

Oct 23, 2012

351

18

South Lousiana

• Nov 13, 2012

• #5

I was just looking around in there and the recipes for virginia cured ham and smoked sausage don't call for any cure. Leaves me scratching my head. I ALWAYS use cure #1 in smoked sausage but I've never dry cured a ham.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Nov 13, 2012

• #6

In your State/County there are local County Extension Offices...there is tons of info on local things and some even have classes you can attend that are free.

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Nov 13, 2012

• #7

fagesbp said:

I was just looking around in there and the recipes for virginia cured ham and smoked sausage don't call for any cure. Leaves me scratching my head. I ALWAYS use cure #1 in smoked sausage but I've never dry cured a ham.

Click to expand...

The USDA/FSIS and the extension services can't always be trusted to provide safe information, a $55 billion a year USDA budget simply isn't enough!!!! :biggrin:

I've posted on the problem before....

http://www.smokingmeatforums.com/t/119319/be-cautious-when-relying-on-info-on-the-usda-fsis-website

This is a dangerous recipe......

Source: http://nchfp.uga.edu/how/cure_smoke/smoked_sausage.html

As far as the Virginia ham or country ham goes, cure is optional.


~Martin