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Food Storage

Food Storage

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Published by mudlark
Shelf Lives: Time, Temperature, Moisture, Oxygen and Light
Shelf Lives: Time, Temperature, Moisture, Oxygen and Light

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Published by: mudlark on Oct 12, 2008
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Version 3.00Updated September 1998Supersedes Ver 2.50PRUDENT FOOD STORAGE: Questions & AnswersFrom the House at Cat's GreenAlan T. Hagan "In this work, when it shall be found that much is omitted,let it not be forgotten that much likewise is performed."Samuel Johnson, 1775, uponcompletion of his dictionary.Courtesy of James T. Stevens ********* SPECIAL NOTE ***** SPECIAL NOTE ***** SPECIAL NOTE ********This Version 3.0 update of the Prudent Food Storage FAQ includes afirst time event. An increasing number of people have been asking for aprinted and bound copy of the FAQ, apparently as a response to the Year2000 computer problem and other Millennial concerns. With the aid of mypartner, Bob Hollingsworth, we have formatted, printed and bound Version3.0 to honor these requests. Naturally, since we have spent a good dealof our time and a not inconsiderable amount of our cash in doing this weare not giving it away for free, but are charging $15.00 (US) per copyplus $3.00 shipping and handling (US Postal Service Priority Mail). Mypostal address may be found below and at the end of this file, or youmay e-mail me.This print edition will be available for only for a limited time.The reason for this is that I am presently at work on "The PrudentPantry: Your Guide to Building A Food Insurance Program", my firstcommercial work. When completed it will contain all of the content ofthis FAQ plus a good deal more that I don't presently cover such asstorage program planning, inventory control, storage locations, the bestfoods to store, grain mills & other equipment, water storage andpurification along with expedient sanitation.At this time I am not ready to give either a firm publication dateor cover price for *The Prudent Pantry*, but I am hoping for early
spring of 1999. When it is ready to go to press I will stop printingbound FAQ copies. Due to the ever growing size of the work (presentlyover 300k) I can no longer post the FAQ to the Usenet. I will, ofcourse, continue to make the FAQ updates available online via host siteson the World Wide Web even after the book hits the street.CARPE DIEM!********* SPECIAL NOTE ***** SPECIAL NOTE ***** SPECIAL NOTE **********ACKNOWLEDGEMENTS: Diana Hagan, my wife, and soon to be co-author,for copious amounts of genial tolerance and endless editing; SusanCollingwood for sage advice; BarbaraKE; Gary Chandler; Skipper Clark,author of *Creating the Complete Food Storage Program*; DenisDeFigueiredo; Al Durtschi for resources and encouragement; CraigEllis; Pyotr Filipivich; Sandon A. Flowers; Amy Gale, editor of the*rec.food.cooking FAQ*; Geri Guidetti, of the *Ark Institute*; WoodyHarper; Higgins10; Robert Hollingsworth, for the formatting andpublishing of the hard copy edition; Jenny S. Johanssen; Kahless;James T. Stevens, author of *Making The Best of Basics*; Amy Thompson(Saco Foods); Patton Turner; Logan VanLeigh; Mark Westphal; a numberof folks who for reasons sufficient unto themselves wish to remainanonymous; and last, but certainly not least, Leslie Basel, editor ofthe *rec.food.preserving FAQ*, without whom I'd never have attemptedthis in the first place.Updated: 9/18/96; 4/16/97; 7/21/97; 10/20/97; 9/15/98Copyright (c) 1996, 1997, 1998. Alan T. Hagan. All rights reserved. Excluding contributions attributed to specific individuals allmaterial in this work is copyrighted to Alan T. Hagan and all rights arereserved. This work may be copied and distributed freely as long as theentire text, my and the contributor's names and this copyright noticeremain intact, unless my prior express permission has been obtained.This FAQ may not be distributed for financial gain, included incommercial collections or compilations or included as a part of thecontent of any web site without prior, express permission from theauthor.======================================================================DISCLAIMER: Safe and effective food storage requires attention todetail and proper equipment and ingredients. The author makes nowarranties and assumes no responsibility for errors or omissions in thetext, or damages resulting from the use or misuse of informationcontained herein.Placement of or access to this work on this or any other site doesnot mean the author espouses or adopts any political, philosophical ormetaphysical concepts that may also be expressed wherever this workappears.====================================================================== PLEASE DIRECT CONTRIBUTIONS, COMMENTS, QUESTIONS AND/OR CRITICISMS TO:athagan@sprintmail.com
Orders or written material may be sent to the address below:A.T. HaganP.O.Box 140008Gainesville, FL 32614-0008 FOREWORDThis work is a compilation of answers to frequently asked questions(FAQ) concerning long term food storage. Its purpose is to promote anunderstanding of the methods and techniques used to extend the nutritiveand palatability shelf lives of those foods most suitable for use infood storage programs.There is commonality between food storage and food preservationeven though they are not precisely the same thing. Some of theinformation here may be found in greater or lesser detail in the*rec.food.preserving* (r.f.p) FAQ compiled by Leslie Basel. If you wantthe how-to's of drying fruit, making jerky, canning beans, fermentingpickles or corning beef, I refer you to her work and the good stuff tobe found there.In this compendium you will be taken through the ins and outs ofhow to put away your storage foods and have a reasonable expectation ofgetting something edible back out of the container when you finally usethem. Also covered will be food spoilage -- how to recognize it and howto combat it. A resource list detailing where to find supplies andfurther information is included at the end.This file is updated as sufficient material becomes available. Beof assistance -- point out mistakes, contribute data or information,write reviews, or provide us with new sources. As a contributor youwill be cited in this file, unless you wish otherwise. TABLE OF CONTENTS 0. Acknowledgements, Foreword, and Table of ContentsI. Shelf Lives: Time, Temperature, Moisture, Oxygen and LightII. The Techniques of Food StorageA. Grains and Legumes1. Grain Varieties2. Legume Varieties3. Types of Availability of Grains and Legumes- Moisture Content- Cleaning It Yourself4. Storing Grains and LegumesB. Dry Milks1. Types of Dry Milks- Buying Dry Milk Products2. Storing Dry Milks

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