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Index
Table of Contents
Introduction
Chapter 1: Basic Understanding of the Canning, Curing, and Smoking Process
What is Canning, and how is it Beneficial?
Curing and Smoking Fish and Meat
Tips for Smoking Meat
Think About Food Safety as a Family Safety Issue
Chapter 2: Equipment, Methods, and General Instructions
Freezing Appliances, Equipment, and Supplies
General Safe Meat and Fish Storage Limits
Canning Equipment and Supplies
Curing and Drying Equipment, Supplies, and Procedures
Brine Curing
Smokers and Smoking Supplies
Measurements to Help Make Quantity Adjustment in Recipes
Elevation, Time, and Pressure Canning Pressure Adjustments
Chapter 3: The Art of Preserving Poultry
Varieties of Poultry
Special Food Handling Precautions for Poultry
Freezing Poultry and Eggs
Putting the Chicken in a Jar
Preparing Poultry for Curing
Smoking Turkey and Other Poultry
Safety Issues When Preserving Poultry
Case Studies: Real Stories from Real People
Additional The Art of Preserving “Little Books”
Appendix: Resources
Food Preservation Information
Food Preservation Equipment
Food Preservation Supplies
Big Game Hunting Information from All Across North America
Glossary of Meat Preservation and Cooking Terms
Bibliography
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