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Questions strongly related to this FAQ:

• what is the significance of osmosis to food preservation methods like salting, pickling,... by beiybiy1640 (9/28/2003)
• where can one find a picture and information on an electric canner from burpee by barcorr (8/27/2003)
• canning green beans. The lids are not sealing and are really gummy when taken off jar.... by kernodle @ in-motion.net (8/11/2003)
• Describe the Rot Howard Mould count test for fruits and vegetables by Helen (9/29/2003)
• I live in Neenah, WI. We have many "wild grapes" along our roadside. Is there a recipe out... by Deb (9/14/2003)
• What is Fermento? by lady (1/17/2004)
• Does anyone out there know how to make WILD GRAPE JAM OR JELLY? THey have those tiny seeds... by Deb (9/14/2003)
• Can I can or freeze soups, such as potato or corn chowder, which contain milk? by connie (9/30/2003)
• Need help in powering my squeezo,  Getting to old to turn the thing   LOL what... by pensyron (9/28/2005)
• I have got to make a frozen ready made meal for a project at school and i need to find out... by Sarah (9/30/2003)
• I made a recipe for Lemon and Lime Marmalade which called for 3 quarts of liquid to 9 cups... by mimi (8/20/2003)
• why sometimes, vacuum sealed bottled foods' pop-up? is it a failure on preserving the... by killer (12/10/2003)
• What natural materials contain nitrates that can be used for curing without adding the... by Jim (4/28/2004)
• Can banana stalk be used for food preservation? How? by Chloe (11/4/2003)
• My tomatoes are separating toward the bottom of the jars. Does this mean they are... by Pat (4/10/2004)
• what is found in fresh and salt water ? what is found in ponds , soil,and rotting leaves?... by gena (11/29/2003)
• Is shaking up a pop bottle a physical or chemical change? by mane mane (11/6/2003)
• I would like to ask the professionals about frying a funnel cake to lessen the absorption... by rich (6/23/2004)
• I canned wild garlic after two days they turned bluish green why? by Dave (5/30/2005)
• How do you can/preserbe cherry peppers/pepper shooters with chees and ham. by Frank (8/17/2003)
• In commercial canning of acidified foods, it is rare that a water-bath method would be... by Allyn Johnston (9/19/2005)
• Can I Preserved Boiled Peanuts in Pods in a long period of time? And Drying it under the... by Edna laine (2/28/2005)
• HOW MUCH IS THE STANDDARD CONTENT OF sodium nitrite IN PICKLED VEGETABLE? by joan (9/3/2003)
• I brushed dried garlic and oil on my bread dough before baking it, and had to leave for... by Chef Z (2/7/2004)
• preservation processes or method for meat,fist,vegetable,fruit,cereals,milk and milk... by rilwan (1/26/2007)
• where can i buy saltpeter or quick salt? by boots (9/14/2004)
• I want to jar pickled eggplant and market it but I cannot process the jars because the... by rosa (12/15/2003)
• i work for a dessert company and we use  raw pistachio for kind of dessert.we find... by emineak (11/20/2003)
• studies on the microbial spoilage of tomatoes and peppers. as project  topic by ayo (1/29/2004)
• I just bought a Mirro 12 quart pressure canner. It can operate at 5, 10, or 15 psi. I... by Susien (1/24/2004)
• how do you make real kosher salami like the kind that was made in the previous world war 2... by sam (8/17/2003)
• Is kimchee safe/unsafe standards similar to that of sauerkraut or pickles? I have some... by Liashi (4/21/2004)
• What the main purpose of hot filling for bottling chili sauce? Is it for food safety... by rasyidi (1/5/2006)
• What liquid can be used to preserve a white sweetheart rose in a sealed bottle?   by Alex (9/3/2003)
• what are the benefits of refrigeration in preserving foods in domestic use by maryjoy (8/18/2003)
• have you any information on food preservation using anaerobic conditions by beck\\\'s (4/27/2004)
• why does a fermentor has a bend for the exaust line and also why it has a heat exchanger by balaram (3/9/2004)
• Can water alkalinity affect or change the original food coloring? by Lynn (9/22/2003)

Questions somewhat related to this FAQ:

• How can we use Ascorbic acid to preserve homemade mustard, pesto, hummus, and sauces? by Baby Ta (3/6/2004)
• how long does it take to make Jelly? by Alley (11/10/2005)
• What are the benefits of preserving food? by blurred (12/22/2003)
• Where can a person buy wholesale canning jars,jelly jars, in volume in B.C. or Alberta? by Ruth (11/28/2003)
• what drinks contains acids???? by ???? (3/1/2004)
• do you have to refrigerate homemade pesto? by weezer (7/13/2004)
• can some one tell me methods of how people preserved food in the 1900's besides freeze... by bi.d (5/24/2004)
• Hi does anyone know a recipe for bottling or presurving trout or fish in pressurving jars... by handy1 (1/18/2006)
• what are the different preservation methods for fish, meat, and vegetables in the past 200... by mike (8/5/2003)
• Please let us know if tamarind kernel powder is required by any one since we are suppliers... by Rajesh (5/2/2004)
• I have raspberry vinegar cultures growing in the jar I originally bought.  How do I... by Lelu (2/19/2005)
• I want to know how to preserve microorganisms in skimmed milk? by negasi asmelash (1/30/2004)
• I made jam last summer with the inversion method(not processed by boiling).  All jars... by dceecalred (12/8/2003)
• Any old info on an old time canning pot, ... used for canning, ... brand is Burpee? by Mr. B (1/8/2004)
• why does bread go moldy if left for several days at room temperature by rude gyal (1/29/2004)
• i want to know in which item we add water slowly to oil but does not get mix by pratik (7/20/2005)
• How long can you keep orange juice frozen? by BEV (6/1/2004)
• what is the difference between canning salt and curing salt? by tdavid (5/29/2004)
• What kind of condition does mould like best? by alinw (11/18/2003)
• where can i find a device called squeezo. it is used to juice berries for jelly by bobbie chapman (7/8/2003)
• I own A Aristocrat pressure pan made by Burpee, The gasket has gone bad. Does anyone know... by sugadupsy (2/12/2004)
• Is it safe to thaw frozen chicken in the microwave? by Ann (9/22/2003)
• If we store meat in a tupperware container or ziploc bag will it keep the meat fresher... by qscreech (3/13/2007)

Other questions awaiting answers:

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