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Prudent Food Storage FAQ

Prudent Food Storage FAQ

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Published by: MoreMoseySpeed on May 28, 2012
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Version 4.0Updated December 2003Supersedes Version 3.50
PRUDENT FOOD STORAGE:Questions & Answers
Alan T. HaganAuthor of 
"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
 ACKNOWLEDGEMENTS: Diana Hagan, my wife, for endless patience in the years since I created this FAQ;Susan Collingwood for sage advice; Lee Knoper; BarbaraKE; Gary Chandler; Skipper Clark, author of 
Creatingthe Complete Food Storage Program
; Denis DeFigueiredo; 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
; Woody Harper; Higgins10; Robert Hollingsworth; Jenny S. Johanssen; Kahless; James T. Stevens,author of 
 Making The Best of Basics
; Amy Thompson (Saco Foods); Patton Turner; Logan VanLeigh; Mark Westphal; Rick Bowen; On-Liner and The Rifleman in the UK; Myal in Australia; Rosemarie Ventura; RexTincher; Halcitron; Noah Simoneaux; a number of folks who for reasons sufficient unto themselves wish to remainanonymous; and last, but certainly not least, Leslie Basel, founding editor of the
rec.food.preserving FAQ
, withoutwhom I'd never have attempted this in the first place.
The home of the Prudent Food Storage FAQ can be found at:
Check there to be sure of the most current FAQ version.
Updated: 9/18/96; 4/16/97; 7/21/97; 10/20/97; 9/15/98; 11/02/99; 12/01/03Copyright
1996, 1997, 1998, 1999, 2003. Alan T. Hagan. All rights reserved.Excluding contributions attributed to specific individuals or organizations all material in this work is copyrighted toAlan T. Hagan with all rights reserved. This work may be copied and distributed for free as long as the entire text,mine and the contributor's names and this copyright notice remain intact, unless my prior express permission hasbeen obtained. This FAQ may not be distributed for financial gain, included in commercial collections orcompilations, or included as a part of the content of any web site without prior, express permission from the author.==================================================================================
Safe and effective food storage requires attention to detail, proper equipment and ingredients. Theauthor makes no warranties and assumes no responsibility for errors or omissions in this text, or damages resultingfrom the use or misuse of information contained herein. This FAQ is not intended for, nor should it be used in, anycommercial food applications.Placement of or access to this work on this or any other site does not necessarily mean the author espouses or adoptsany political, philosophical or metaphysical concepts that may also be expressed wherever this work appears.==================================================================================PLEASE DIRECT CONTRIBUTIONS, COMMENTS, QUESTIONS AND/OR CRITICISMS TO:
Written material may be sent to the address below:A.T. HaganP.O. Box 140008Gainesville, FL 32614-0008 USA
This Frequently Asked Question (FAQ) file is concerned with those methods and techniques that have been foundgenerally useful to extending the shelf lives of foods suitable for use in home food storage programs. It is notintended for, nor should it be used in, any commercial food applications.
While you are developing your food storage program, please don't overlook your water supply. Without safedrinking water a food storage program is useless for within a few days you must find water or perish. A waterstorage and treatment FAQ may be found at 
 This file is updated as sufficient material becomes available. Lend a hand -- point out mistakes, contribute data orinformation, or provide new sources of material. Contributors will be acknowledged by name in the FAQ, unlessthey indicate otherwise.

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