Food - Preserving Food

[sharon sanders]

Hat tip to Get Pandemic Ready Org.

 

[Possibilities]

Re: Food - Preserving Food

This was a truly helpful article. I am in the process of finishing up my preparations, and I was looking for a way to store my garden crops. I plan on building the cheap solar dryer from cardboard boxes and plastic wrap unless I have more time to build a more permanent solution. Thank you for your article.

I was going to can some crops, until I realized how much water it was going to take. Drying will initially take less water, and isn't very labor intensive. It also allows me to dry my foods as they are produced which is usually a gradual process. Later I'll have to secure a more long term water supply, but perhaps things will be less crazy then. Drying will also ensure higher nutritional benefits.

 

[liam]

Re: Food - Preserving Food

PRUDENT FOOD STORAGE FAQ V 4.0
http://athagan.members.atlantic.net/PDF/PFSFAQ4-0.pdf

Canning Guide
http://foodsafety.cas.psu.edu/canningguide.html

Codes to can lids
http://waltonfeed.com/self/lid.html

National Center for Home Food Preservation
http://www.uga.edu/nchfp/index.html

 

[Emily]

Re: Food - Preserving Food

http://www.pjbs.org/pjnonline/fin2608.pdf

Pakistan Journal of Nutrition 12 (6): 560-566, 2013
ISSN 1680-5194
? Asian Network for Scientific Information, 2013
Corresponding Author: Mashair A. Sulieman, Department of Food Science and Technology, University of Khartoum, Khartoum North,
13314, Shambat, Sudan
560
Effect of Bee Honey in Safety and Storability of Beef Sausage
Rabaa A. Mohammed, Mashair A. Sulieman and Elgasim A. Elgasim
Department of Food Science and Technology, University of Khartoum,
Khartoum North, 13314, Shambat, Sudan
Abstract: The effect of bee honey addition on the safety and storability of beef sausage was evaluated. Beef sausage was processed by the addition of different concentrations (0.0, 2.5, 5.0 and 7.5%) of bee honey. The
processed beef sausage was packaged in poly ethylene bags and refrigerated at 4?C?2 for up to 9 days.
Several variables were determined, using subjective and objective measurements, to evaluate the effects of concentration of bee honey and storage periods on the quality attributes of the processed sausage. These
included proximate composition, pH, Peroxide Value (PV), total viable count, total coliform, Escherichia coli, Staphylococcus aureus and psycho trophic bacteria as well as sensory attributes of the sausage. The evaluations were carried out immediately after processing, three, six and nine days post processing. Among all treatments, the control sausage (0% bee honey) had the highest (P<0.05) PV, total viable count, total coliform, Escherichia coli, Staph aureus and psycho trophic bacteria. Sausage sample with 7.5% bee honey had the lowest (P<0.05) PV, total viable count, total coliform, Escherichia coli, Staph aureus and psycho trophic bacteria. Generally and regardless of storage period PV, total viable count, total coliform, Escherichia
coli, Staphylococcus aureus and psycho trophic bacteria decreased with the increase of bee honey concentrations added to the sausage. Incorporation of bee honey in sausage formulation led to substantial improvement in the sensorial and keeping qualities of beef sausage.

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