Keeping Cheese
KEEPING CHEESE Well-aged hard cheeses, such as Parmesan, provolone, Romano, and aged Goudas keep longer than soft, young cheeses because their moisture content is lower.
KEEPING CHEESE Well-aged hard cheeses, such as Parmesan, provolone, Romano, and aged Goudas keep longer than soft, young cheeses because their moisture content is lower.
DRYING TOASTED COCONUT Remove white meat from coconut shell and grate coarsely. Place grated coconut in roasting pan and bake at 200 degrees F for
PRESSURE CANNING (RAW PACK) EQUIPMENT NEEDED: Pressure cooker/canner with gauge or weights Wide-mouth pint canning jars with two-piece lids 1 pound meat, fish, or shellfish
DRYING MUSHROOMS Use small, fresh, whole mushrooms. Wash thoroughly and steam 10 minutes. Toss in ascorbic acid solution (dissolve 1 Tbsp. crushed Vitamin C tablets
PREVENTING WEEVILS IN DRY STORAGE A few bay leaves will prevent weevil infestation in dry stores such as flour, rice, popping corn, grains, pasta, cereal,
Editors Log
STORING FRUIT AND VEGETABLES Purchase firm, unblemished fruit and veggies and do not store the two together. Best keepers are onions, potatoes, turnips, carrots, celery,
STORING CANNED GOODS Most canned goods can be stored on board for 18 months or more. Exceptions are tomatoes, sauerkraut, citrus fruits, juices, and potatoes,
PURIFYING DRINKING WATER To purify fresh water in tanks or jugs, add the following quantities of Clorox bleach. Amounts shown are for clear water. If
MAKING JERKY Use very lean beef, venison, lamb, or goat. Trim away all fat and cut meat on bias into 1/4-inch-thick strips. Marinate overnight in
CORNING MEAT Cut lean, raw beef into large pieces, removing all fat. Put into sterile jars or Tupperware tubs. Cover with cool, strong brine solution
BRINING BUTTER Sterilize any wide-mouth jars and lids in boiling water (old mayonnaise jars or jelly jars are fine). When cool, press in butter or
KEEPING CHEESE Well-aged hard cheeses, such as Parmesan, provolone, Romano, and aged Goudas keep longer than soft, young cheeses because their moisture content is lower.
DRYING TOASTED COCONUT Remove white meat from coconut shell and grate coarsely. Place grated coconut in roasting pan and bake at 200 degrees F for
PRESSURE CANNING (RAW PACK) EQUIPMENT NEEDED: Pressure cooker/canner with gauge or weights Wide-mouth pint canning jars with two-piece lids 1 pound meat, fish, or shellfish
DRYING MUSHROOMS Use small, fresh, whole mushrooms. Wash thoroughly and steam 10 minutes. Toss in ascorbic acid solution (dissolve 1 Tbsp. crushed Vitamin C tablets
PREVENTING WEEVILS IN DRY STORAGE A few bay leaves will prevent weevil infestation in dry stores such as flour, rice, popping corn, grains, pasta, cereal,
Editors Log
STORING FRUIT AND VEGETABLES Purchase firm, unblemished fruit and veggies and do not store the two together. Best keepers are onions, potatoes, turnips, carrots, celery,
STORING CANNED GOODS Most canned goods can be stored on board for 18 months or more. Exceptions are tomatoes, sauerkraut, citrus fruits, juices, and potatoes,
PURIFYING DRINKING WATER To purify fresh water in tanks or jugs, add the following quantities of Clorox bleach. Amounts shown are for clear water. If
MAKING JERKY Use very lean beef, venison, lamb, or goat. Trim away all fat and cut meat on bias into 1/4-inch-thick strips. Marinate overnight in
CORNING MEAT Cut lean, raw beef into large pieces, removing all fat. Put into sterile jars or Tupperware tubs. Cover with cool, strong brine solution
BRINING BUTTER Sterilize any wide-mouth jars and lids in boiling water (old mayonnaise jars or jelly jars are fine). When cool, press in butter or
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