More Food Preparedness Info
updated January 30, 2019
Canning
Canners and Canning Supplies
Canning Books, Instructions and Recipes
Canning Equipment Basics
USDA Complete Guide to Home Canning - 1
USDA Complete Guide to Home Canning - 2
Canning and Freezing With Low or No Sugar
Canning Wild Game - Univ. of Wisc.
How to Can, Freeze, Dry, Preserve Any Fruit or Vegetable at Home
Preserving Food Safely - Univ. of Wisc.
Rec.Food.Preserving FAQ
Using Boiling Water-bath Canners
Using Pressure Canners

USDA Home Canning Guide, 2015
Intro and Table of Contents
Principles of Home Canning
Fruit and Fruit Products
Tomatoes and Tomato Products
Vegetables and Vegetable Products
Poultry, Red Meats, and Seafood
Fermented Foods and Pickled Vegetables
Jams and Jellies

Cheesemaking
Introduction to Cheesemaking
Make Soft Cheese
Make Semi-Hard Cheese
Make Hard Cheese
Cheesemaking
Cheese Making Starter and Supplies
Soft Cheese Recipes
Hard Cheese Recipes
Hard Cheese Recipes

Co-ops
Farmers Markets
Food Co-ops and Other Co-op Resources
Community Supported Agriculture, (CSAs)
Local Harvest CSAs

Dehydrating
Dehydrating
Drying Foods

Dutch Ovens
D.O. Cookbook
D.O. Society, International
Cooking Basics for Campers

Sprouts
City Farmer: Sprouting at Home
Sprouting
Growing and Using Them
Value of Sprouts, The

Wine and Beer
Brewing FAQs
Red Wine Benefits
Winemaking
Wines on the Internet

Miscellaneous
Olive Oil - Surprising Uses
Gluten - How to Make It
Grinders
Equivalents for Measuring
Ingredients Substitutions
Equivalents for "Dry" vs. Cooked