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How can you distinguish between jam, jelly, preserves, marmalade, and conserves?
What publications on foods and food preservation are available on the web?

What may cause off-flavors, -colors, or -odors in thawed food?
How long will food keep at 10F (-12C), the temperature of the freezer compartment above the refrigerator?
Preservation FAQ from the USDA.
What publications on foods and food preservation are available on the web?

http://www.aeroglide.com

Aeroglide is a company custom-engineering drying solutions.

http://www.CanningPantry.com/

CanningPantry.com has canning supplies, canning equipment, and other kitchen products for home canning, food preservation, & fun

http://extension.oregonstate.edu/fcd/foodsafety/foodpres.php

Food Preservation has publications and information and links to other food preservation information resources.

http://www.rubbermaid.com/

Rubbermaid has information regarding safe food storage, online shopping, innovators online, services, home products, commercial products little tikes products, etc.

http://edis.ifas.ufl.edu/TOPIC_Canning_Food

The Complete Guide to Home Canning is United States Department of Agriculture Extension Service Agriculture Information Bulletin No. 539 at Penn State.

http://www.home-canning.com/

Home Canning On Line

http://homesteadharvest.com/

Homestead Harvest has equipment used to preserve your garden. Includes pressure canners, food dehydrators, fruit presses, spice jars, oil and vinegar bottles, cherry pitters, corn cutters, bean Frencher, pea sheller, flower presses, forums and links,

http://www.ces.ncsu.edu/hil/post-index.html

Horticulture Leaflets. Postharvest Handling of Fruits and Vegetables North Carolina Cooperative Extension Service

http://www.junetaylorjams.com

June Taylor Preserve Maker has marmalades, conserves, specialties, and information about their products.

http://extension.oregonstate.edu/lane/food-preservation/index.php

Master Food Preserver is an Oregon Extension Program that has information and answers questions related to food preservation.

http://www.ext.nodak.edu/extnews/askext/mainlist.htm

North Dakota Extension Service has the following topics with information: Canning, Freezing, Food Storage, Trees and Shrubs, Jams and Jellies, Pickles and Relishes, Vegetables, Food Safety and Substitutions, Fruits

http://food.oregonstate.edu/faq/preservation/preservation_faq.html

Frequently Asked Question regarding preservation. From Home and Garden USDA canning preservation bulletins.

http://food.oregonstate.edu/faq/preservation/jam/jam_faq.html

Jam and Jellies FAQ from USDA Home and Garden Bulleins

http://www.msue.msu.edu/msue/imp/mod01/master01.html

Preserving Food Safely is a keyword searchable or alphabet linked full text database on canning, freezing, drying of food. Includes definition and information regarding the processing methods. This is the Michigan State University database.

http://www.rubbermaid.com/

Rubbermaid has information regarding safe food storage, online shopping, innovators online, services, home products, commercial products little tikes products, etc.

http://www.msue.msu.edu/objects/content_revision/download.cfm/revision_id.207759/workspace_id.-30/OC0296%20Mich%20Veg.pdf/#search=%22Storing%20root%20vegetable%22

StoringGarden Vegetables presents the best procedure.

http://web1.msue.msu.edu/imp/mod01/mod01c.html

Preserving Food Safety contains many"pamphlets" to assist in food preservation.

http://fnic.nal.usda.gov/nal_display/index.php?info_center=16&tax_level=1&tax_subject=178

USDA Food Preparation and Handling includes Ohio State University links, the USDA canning guides, FAQ on Food preservation, food safety and preservation from University of Georgia, home canning, preserve food safely and guide to drying. This is the Food Safety Information Center.

http://www.uga.edu/nchfp/publications/usda/review/report.html

Critical Review of Home Preservation Literature and Current Research by Andress, E.L. and G.D. Kuhn, Penn. State Univ.The majority of processes currently published by state Extension services follow USDA guidelines. However, there are major discrepancies in processes for applesauce and tomato products and slight variations for a few other products. There are also many processes offered for products not contained in USDA publications. The majority of these are sugar concentrates (jams, jellies, etc.) and pickles or relishes, but a few states offer additional vegetable and fruit processes. The data to support the validity of these additional recommendations were not reviewed in this paper.

http://ianrpubs.unl.edu/foods/ec434.htm

Lets Preserve: Canning Basics, EC90-434 is available as a pdf file.

http://ianrpubs.unl.edu/foods/ec435.htm

Let's Preserve: Vegetables and Vegetable Products: EC90-435 is available as a pdf file.

http://ianrpubs.unl.edu/foods/ec436.htm

Let's Preserve: Fruit and Fruti Products, EC90-436 is available as a pdf file.

http://ianrpubs.unl.edu/foods/ec437.htm

Let's Preserve: Tomatoes and Tomato Products is available as a pdf file.

http://ianrpubs.unl.edu/foods/ec443.htm

Let's Preserve: Fermented and Pickled Food, EC92-443 is available as a pdf file.

http://ianrpubs.unl.edu/foods/ec448.htm

Let's Preserve: Jams, Jellies & Preserves, EC94-448 is available as a pdf file.

http://ianrpubs.unl.edu/foods/ec450.htm

Let's Preserve: Meat, Poultry, Fish and Seafood, EC96-450 is available as a pdf file.

http://ianrpubs.unl.edu/foods/g944.htm

Home Freezing of Cooked and Prepared Foods has three parts: hints for freezing; hints for packaging; and freezing recommendations for commonly prepared foods.

Adams, L.W. and E. Loflin. 1918. Jelly making with sugar savers. Journal Home Economics 10: 506.

Angel, S., A. Kramer, and J.N. Yeatman. 19 . Physical methods of measuring quality of canned peas. Food Technology :13.

Anonymous. 1973. Frozen Cooked Food Survey. Appendix to Form DIB952. US Department of Commerce. Domestic and International Business Administration. Office of Business Research and Analysis. Consumer Goods and Services Division.

Anonymous. 1917. Canning and preserving. Journal Home economics 9: 338.

Anonymous. 1972June. Quality and its preservation in processed foods. Proceedings Eastern Experiment Station Collaborators' Conference, October 26-27, 1971 ARS 73-74. Agricultural Research Service, USDA. EMN Publ. No. 3718.

TOPICS: Preservation of essential amino acids during processing of dairy products (M.J. pallansch); knowledge of milk composition and component properties as an aid in processing (M.P. Thompson); maintenance of quality in poultry meat (A.A. Klose); functions of nitrates and nitrites in cured meats (W. Fiddler), EMN fruit and vegetable research related to processing quality (J.W. White Jr); insititu8e of food science and marketing (R.C. Baker); quality in thermally processed foods (F.j. Francis); Effects of storage conditions on processed food quality (W.A. Maclinn and K. Hayakawa); can centralized meat processing provide product quality and stability as well as economy?(J.H. Ziegler); recognizing fresh meat quality (A.W. Kotula)

Anonymous. 1931. The"Canners' Bill" and the Consumer. Journal Home Economcis 23: 59-61.

Anonymous. 1974. Commodity storage requirements. ASHRAE Handbook and Product Directory. 42.1.

Armstrong, J.F., D.C. Dorney and G. Glew. 1974. Cook-freeze food service. Reheating and service. HOSPITALS, J.A.H.A. 48:94.

Ball, C.O. 1938. Advancement in sterilization methods for canned foods. Food Research 3: 13.

Ball, C.O. 1955. Food sterilization methods - the future. Food Technology 9: 588.

Bird, K. 1963. Freeze-dried foods: palatability tests. Marketing Reserach report No. 617, U.S. Department of Agriculture, Economic Reserach Service, marketing Economics Division

Calloway, D.H. 1962September. Dehydrated foods. Nutrition Reviews 20(9): 257.

Carlson, V.R. 1984December. Current aseptic packaging techniques. Food Technology 38(12): 47.

Cathcart, W.H. and J.J. Parker. 1946. Defrosting frozen foods by high-frequency heat. Food Research 11: 341.

Cleland, A.C. and R.L. Earle. 1984. Freezing time predictions for different final product temperatures. journal of Food Science 49: 1230.

de Groot, A.P. 1963March. The influence of dehydration of foods on the digestibility and the biological value of the protein. Food Technology : (339): 103.

Denton, M.C. 1918. Kitchen tests for pectin in jelly making. Journal of Home Economics. 10: 520-521.

Dorn, H.W. 1949. What research means to the frozen food industry. Food Technology 3: 112.

Dudek, J.A. and E.R. Elkins, Jr. 1973. Nutrient composition of historical canned food samples. Journal Food Science 48: 854.

Duxbury, D.D. 1986October. Heat-in-package foods can snub convention cooking facilities. Food Processing :132.

Esselen, W.B. Jr. and R.G. Tischer. 1945. Home canning. II. Determination of process times for home-canned foods. Food Research 10: 215.

Evans, H.L. 1958. Studies in canning processes. II. The effects of the variation with temperature of the thermal properties of foods. Food Technology 12: 276.

Flink, J.M., F. Gejl-Hansen, M. Karel. 1973. Microscopic investigations of the freeze drying of volatile-containing model food solutions. Journal Food Science 38: 1174.

Frakes, E.M., B.H. Arjmandi, J.F. Halling. 1986. Plate waste in a hospital cook-freeze production system. Journal American Dietetic Association 86: 941.

Gacula, M.C. Jr. 1975. The design of experiments for shelf life study. Journal of Foo

Gacula, M.C. Jr. and J.J. Kubala. 1975. Statistical models for shelf life failures. Journal of Food Science 40: 404.

Genung, E.F. 1918. A consideration of the canning problem. Journal Home Economcs 10: 323.

Gerber, F. 1935. Grade labeling of canned goods. journal Home Economics 27: 527.

Gilbert, S.G. 1985December. Food/package compatibility. Food Technology 39(12): 54.

Goldblith, S.A. 1972. A condensed history of the science and technology of thermal processing. Food Technology :64.

Goldblith, S.A. 1972December. Controversy over the autoclave. Food Technology 26(12?): 62.

Goldblith, S.A. 1976June. Thermal processing in retrospect and prospect. Food Technolgoy 26: 32.

Gombas, D.E. 1983November. Bacterial spore resistance to heat. Food Technology 37: 105.

Gooding, E.G.B. 19 The storage behaviour of dehydrated foods. Food Research?? :22

Greensmith, M. 19 . Practical Dehydration London, Tood Trade Press LTD 7 Garrick Street, W.C. 2E 9AT (TX609 G7)

Griswold, R.M. 1951. Effect of heat on hte nutritive value of proteins. Journal American Dietetic Association 27: 85.

Haymet, A.D.J. 1987May29. Freezing. Science 236: 1076.

Heldman, D.R. 1982. Food properties during freezing. Food Technology 36(2): 92.

Heldman, D.R. 1983April. Factors influencing food freezing rates. Food Technology 37(4): 103.

Henriksen, L.K., J.R. Mahalko, L.K. Johnson. 1985. Canned foods: appropriate in trace element studies?! Journal of the American Dietetic Association 85(5): 563.

Heldman, D.R. 1983April. Factors influencing food freezing rates. Food Technology 37(4): 103.

Henson, C.A., S.H. Duke, and W.l. Koukkari. 1986. Rhythmic oscillations in starch concentration and activities of amylolytic enzymes and invertase in Medicago sativa nodules. Plant cell physiol. 27(2): 233-242.

Henyon, D.K. 1988March. Aseptic packaging. Past, present, and future. ASTM Standardization News 16(3): 40.

Hersom, A.C. 1985. Aseptic processing and packaging of food. Food Reviews International 1(2): 215-270.

Hintlan, C.B. and J.H. Hotchkiss. 1986December. The safety of modified atmosphere packaging: a review. Food Technology 40(12): 70.

Holdsworth, S.D. 1971. Dehydration of food products. A review. Journal Food Technology 6: 331.

Jelmeter Handbook with 50 recipes.

Kahn, L.N. and G.E. Livingston. 1970. Effect of heating methods on thiamine retention in fresh or frozen prepared foods. Journal Food Science 35: 349.

Karel, M., J.L. Wellbourn, and R.P. Singh. 1985June. Report of the workshop session on innovative methods of food preservation/processing. Food Technology 39: 17R.

Koski, D.V. 1988September. Is current modified/controlled atmosphere packaging technology applicable to the U.S. Food market. Food Technology :54.

Kramer, A., R.L. King, and D.C. Westhoff. 1976January. Effects of frozen storage on prepared foods containing protein concentrates. Food Technology :56.

Labuza, T.P. 2000May. The search for shelf life. Food Testing & Analysis 6(2): 26.

Labuza, T.P. and M.K. Schmidl. 1985September. Accelerated shelf-life testing of foods Food Technology : 57.

Lioutas, T.S. 1988September. Challenges of controlled and modified atmosphere packaging: a food company's perspective. Food Technology 42(9): 78.

Lowe, C.M. and C.J. King. 1974. Slush evaporation: A new method for concentration of liquid foods. Journal Food Science 39: 248.

Mishkin, M., M. Karel, and I. Saguy. 1982. Applications of optimization in food dehydration. Food Technology 36(7): 101.

Scagel, R.K. 1991February. Calculating chilling hours. HortScience 26(2): 99.

Staff Article. 1987April. New product offers"freezer-freedom". Food Technology 41: 102.

Stevens, G.E. 1914. Home canning. Journal Home Economics 6: 261-5.

Tanner, F.W. 1934. Bacteriological problems in home-canning procedures. Journal Home Economics 26: 365-376.

Taoukis, P.S. and T.P. Labuza. 1989. Applicability of time-temperature indicators as shelf life monitors of food products. Journal of Food Science 54: 783.

Teixeira, A.A., J.R. Dixon, J.W. Zahradnik, and G.E. Zinsmeister. 1969March. Computer determination of spore survival distributions in thermally-processed conduction-heated foods. Food Technology 23: 352.

Traub, L.G. 19 . Convenience foods and home-prepared foods. Comparative costs, yield, and quality. Agricultural Economic Report No. 429, Economics, Statistics, and Cooperatives Service, United States Department of Agriculture.

Van Arsdel, W.B. and M.J. Copley. 1964. Food Dehydration. The AVI Publishing company, Inc. (TX609 volume 2&3.).

White, W. and K.L. Wharton. 1984June. Development of a cryogenic preservation system. American Laboratory 16(6): 65.

Zottola, E.A., I.D. Wolf, K.C. L. Mordsiden and D.R. Thompson. 1978. Home canning of food: evaluation of current recommended methods. Journal of Food Science 43: 1731.

Updated: Wednesday, October 31, 2007.