Food Preservation Resources, 2003

1) Montguides

*Canning Pickles and Sauerkraut. Provides recipes and methods for three kinds of dill pickles, including reduced-sodium as well as instructions for making sauerkraut. (1997) MT199607HR Free

Drying Fruits and Vegetables How to preserve fresh produce by drying (1997) MT198344HR Free

*Freezing Fruits. Instructions for freezing fruits: apricots, avocados, apple slices and sauce, berries, cherries, grapes, juice, melons, peaches, pears, plums and rhubarb. (1996) MT198330HR Free

*Freezing Vegetables. Instructions for freezing everything from asparagus to zucchini - 30 vegetables in all. (2002) MT198331HR Free

Fruit Leather How to transform fresh produce into a healthful snack food (1999) MT198327HR Free

*Home Canning Meat, Poultry and Fish. Provides instructions for safe canning of chicken, rabbit, ground or chopped meat, strips, cubes or chunks of meat and fish (including smoked fish). (2003) MT199610HR Free

*Home Canning Pressures and Processing Times. Provides time charts and instructions to ensure safety of home-canned foods. (1997) MT198329HR Free

*Making Jams and Jellies at Home. Details techniques for making jams and jellies. (1996) MT199609HR Free

Preserving Fish (1983) MT198326HR Free

*Processing Fruit, Tomatoes and Mixtures in a Pressure Canner. Provides chart with processing times and pressures for various fruits and tomato products. Stresses importance of elevation in determining pressures. (Reprinted 2002) MT198803HR Free

Field Dress Big Game Animals

Field Care of Harvested Big Game. A must for hunters! How to properly dress big game animals in the field. Several illustrations.

* underline indicates links to MSU Extension website