Canning
The following resources and canning experts can help you with canning supplies, questions, advice, and other guidelines.
National Presto Industries
(Presto canners, parts)
(800) 877-0441
National Center for Home Food Preservation (www.uga.edu/nchfp)
Guidelines posted to this site have been scientifically tested to make sure that foods that are preserved at home are safe to eat.
Wisconsin Aluminum Foundry Company
(Makers of All-American canners)
(920) 682-8627
Putting Food By By Ruth Hertzberg
Pressure Cooker Outlet
(Presto, Mirro, All American & Maitres Pressure Cookers & Parts; canning books and supplies)
(800) 251-8824
Canning supplies
Alltrista Corp.
(Manufactures Ball and Kerr canning lids, produces the Ball Blue Book
of canning and other publications); Hotline: (800) 240-3340;
Order: (800) 392-2575
Kitchen Krafts
(Free catalog)
(800) 776-0575 or (563) 535-8000
Home Canning Supply
(Free catalog)
(800) 354-4070
Lip Smackin’ Jams and Jellies, by Amy and Dave Butler
Freezing
The National Center for Home Food Preservation
(www.uga.edu/nchfp/how/freeze)
USDA Food Storage and Inspection Service
(www.fsis.usda.gov/home/index.asp)
Juicing
Gary Null, radio and internet resource
“Natural Living with Gary Null”
Mercola Natural Health website
Best Juicer Reviews — website offering feedback and ratings from actual users on some of the top home juicing equipment.
Smoking
Meat Smoking and Smokehouse Design, By Stanley Marianski, Adam Maria´nski, and Robert Marianski
The National Center for Home Food Preservation
Guide and Literature Review Series: Smoking and Curing
www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_
meats.html
Smoking Fish (Michigan State University Extension 1999a)
http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_ref.html#msue99a
The Smoked-Foods Cookbook: How To Flavor, Cure, And Prepare Savory Meats, Game, Fish, Nuts, And Cheese, By Ed Park
Proper Processing of Wild Game and Fish (Cutter 2000)
http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_ref.html#cutter
Smoking Meat website and Forum, hosted by Jeff Phillips, Tulsa, OK
The Art and Practice of Sausage Making, by M. Marchello and
J. Garden Robinson.
Harvest Essentials, Inc.
Provides injections, tools, preservatives, and equipment for curing meat and preserving other foods.
www.harvestessentials.com/meat-processing-meat-curing.html
Fermenting
Home Brew Talk Web Forum
Wild Fermentation, By Sandor Ellix Katz
The National Center for Home Food Preservation
www.uga.edu/nchfp/how/can6a_ferment.html
Wild Fermentation website, offering resources and information for all types of fermentation, including vegetables, cheese, beverages, bread, and condiments.
Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic-Fermented Food to Improve Your Health By Klaus Kaufmann and Annelies Schoneck.
The Vinegar Book
Root Cellaring
Root Cellaring: The Simple No-Processing Way to Store Fruits and Vegetables, By Mike Bubel.
Living Off the Grid website — resources for building and maintaining a root cellar.