Food Technology
Home Canning
The National Center for Home Food Preservation
Many approved canning, freezing, and drying processors for safe food production.
USDA Complete Guide to Home Canning
The "USDA Complete Guide to Home Canning" contains preparation and heat processing methods that have been scientifically determined to be safe.
The Penn State Home Food Preservation Web Site
The Cooperative Extension system has been publishing safe home food preservation recommendations since 1909. In the nearly 100 years, we have come a long way in making home food preservation exceptionally safe.
Acidified Foods
pH of Foods
Table of pH values for common foods FDA Bad Bug Book
What is pH and How is it Measured?
Technical manual on pH theory and the use of pH electrodes to measure product acidity. GLI International and Hach Company
Acidified Foods: Formulating Dressings, Sauces and Marinades
Dressings, sauces, marinades, and similar food products depend on their acidity to prevent spoilage. Because foods without adequate acidity may allow the growth of microorganisms that cause foodborne illness, the federal government regulates the manufacture of these products. North Carolina State University Department of Food Science
Dressing and Sauces
Commercially Canning Acid Foods: Fruits, Jams, Jellies, Dressings, and Sauces
Clemson University extension
The Achieving texturizing, thickening, suspending, and emulsifying effects in salad dressings
Food Product Design magazine. April 2009
Dairy Products
Cheese making Technical Resources
Technical resources, fact sheets, equipment, newsletter, courses on cheese making. University of Wisconsin, Center for Dairy Research.
Small dairy.com
Established in 1998 to assist small commercial dairies in finding information about on-farm and artisan processing, this site now also serves homesteaders, suburban kitchen cheese makers and food-lovers seeking sources of wholesome dairy foods and the tools to produce them.
Jams and Jellies
Manufacturing Jelly & Preserve Products
Definitions, standards, and calculation methods. North Carolina State University
Fruit Jellies
Nebraska Extension: Food Processing for Entrepreneurs Series
Manufacture of Low Sugar/No Sugar Jams and Jellies
Venture Newsletter. Cornell University New York State Agriculture Experiment Station
Labels and Labeling
For information on label regulations go to Regulations
Pennsylvania
Star Label Products
42 Newbold Road
Fairless Hills, PA 19030
Phone: (215) 295-3340; (800) 394-6900
Fax: (215) 295-1994
Web: www.starlabel.com
Valley Forge Tape & Label Co.
119 Summit Drive
Exton, PA 19341-2825
Phone: (800) 345-1323
Fax: (610) 524-8906
Web: www.vftl.com
YORK Label
405 Willow Springs Lane
York, PA17402
Phone: (717) 266-9675; (888) 800-9675
Fax: (717) 266-9834
Web: www.yorklabel.com
Glenroy Labels
1437 Wells Drive
Bensalem, PA 19020-2504
Phone: (215) 245-3575; (800) 441-2230
Fax: (215) 245-3589
Brandywine Labels, Inc.
901 J South Bolmar Street
Westchester, PA 19382
Phone: (610) 430-1383; (800) 893-6357
Fax: (610) 430-2146
Progressive Labels
P.O. Box 347
Tannersville, PA 18372
Phone: (570) 688-9636; (888) 805-2816
Fax: (570) 688-9635
Continental Label
133 Lutz Road
Boyertown, PA 19512
Phone: (888) 677-9090
Arnold Printed Communications
53 Eastman Avenue
Lancaster, PA 17603
Edward Berryman
Phone: (717) 392-5491 Ext. 14; (888) 800-3700
Fax: (717) 392-5560
E-mail: eberryman@arnoldpc.com
Westlawn Graphic
801 Commerce Street
P. O. Box 2195
Sinking Spring, PA 19608-0195
Phone: (800) 342-1300
Fax: (610) 678-2799
Karen Fretz – Designer
P. O. Box 945
Quakertown, PA 18951
Phone: (215) 536-8722
E-mail: Karen@karenfretz.com
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Preservatives
Chemical Food Preservatives: Propionates and Parabens
Northeast Center for Food Entrepreneurship
Chemical Food Preservatives: Benzoate & Sorbate
Northeast Center for Food Entrepreneurship
Introduction to Food Additives
Center for Science in the Public Interest
Refrigerated Products
Refrigerated Foods: Some Rules for Processing
Refrigerated foods are usually preserved by maintaining low temperatures, but the FDA recommends other hurdles to prevent bacterial growth such as low water activity or pH below 4.6. North Carolina State University Department of Food Science
Extended Shelf-Life Refrigerated Foods
Concerns associated with producing foods requiring refrigeration. North Carolina State University Department of Food Science
Fruit and Vegetable Processing
Guidelines for small-scale fruit and vegetable processors
Online book containing information on how to start a small scale fruit and vegetable processing company, including processing, production and financial information. FAO Agricultural Services Bulletin - 127
Meat Products
The Art and Practice of Sausage Making
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. In sausage making, quality standards are maintained while using most parts of the animal carcass. North Dakota State University
Empire State Meat Goat Producers Association
An organization of approximately 70 meat goat producers dedicated to the development of stable, prosperous meat goat enterprises under humane and environmentally sound conditions in New York State.
