USDA Food Preservation Guides

[crozetpaul]

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)

 

[diggingdogfarm]

No link???





~Martin

 

[fagesbp]

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

 

[diggingdogfarm]

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



~Martin

 

[fagesbp]

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]

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]

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.

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