Food Storage FAQ difference file, ver 2.5
A. T. Hagan
Differences, Changes and Additions
to the
Food Storage Frequently Asked Question File
Currently published in five volumes to the Usenet
and as a single work to various web sites.
VERSION 2.50
Major revision from Version 2.0
#1. Straightened out Table of Contents and Section/sub-section
labeling differences as well as cleaning up the Acknowledgements.
#2. Broke the Usenet posting into five volumes from the previous
version release of four volumes. The web site edition is posted as a
single file.
#3. Added detailed text concerning use of compressed gas in food
storage.
#4. Made various text revisions and clarifications to make the FAQ
more understandable for readers outside the U.S. Some of the changes
are in Corn, Sugar, Syrups, Fats and Oats.
#5. Added section concerning use of Family Canneries belonging to
the Church of Jesus Chsist of Latter Day Saints (the Mormons) by
non-Mormons (gentiles) in Section IV.A.2.A Storage Containers.
#6. Corrected error in "use by" dating in Section I Shelf Lives.
#7. Moved II.A.4 Storing Grains and Legumes to new location,
Section IV.B 1. Dry Ice
2. Compressed Nitrogen and CO2
#8. Moved dessicant information from Section II.A.4 to Section IV.D
1. What is a dessicant?
2. Where do I find dessicants?
3. How do I use dessicants?
#9. Put in a paragraph concerning the Specific Equipment Questions
subsection for more complete information dealing with storing dry milks.
#10. Section IV Specific Equipment Questions. Struck the paragraph
asserting that all #2 HDPE plastic is food safe. My earlier information
may not have been correct.
#11. Revised the fats subsection. Added text on extending shelf
life of cooking oils through use of BHT. Section II.E.2
#12. Moved shelf lives of some common storage foods and dating
codes used by some food manufacturers out of appendices and made them a
new Section V. The appendices were Section VI before. Moved food and
equipment suppliers out of appendices and combined them with the old
Section V Other Sources and made them new Section VI.
#13. Put in new address for Countryside and Small Stock Journal.
#14. Updated and corrected the addresses in suppliers subsection.
Added a number of new ones.
#15. Added paragraph concerning raw sugar in the sugar subsection.
#16. Added a line to the Important Note in the diatomaceous earth
section concerning reading the lable to be certain nothing potentially
harmful has been added to the DE.
#17. Updated and revised section on kosher salt, rock salt and
halite.
#18. Broke down and added detail to the oxygen absorbers, desiccant
and diatomaceous earth sections.
#19. Categorized suppliers list by types.
#20. Added an information and software sources to resources
section.
#21. Numerous corrections in spelling, grammar, formatting and some
minor factual content.
VERSION 2.10
No change or addition to content. Volume One was much too long and
caused problems with some servers. For this reason I broke it up so
that the FAQ is now comprised of FOUR volumes instead of THREE.
VERSION 2.00
Major revision from Version 1.0.
1. The original section one with nutrition and menu planning has
been dropped. The references I have been relying upon now seem to be
outdated and I need to do a lot more research before I attempt to give
nutritional advice.
2. The original section two has been broken into three sections now
labled as:
Section One: How Do I Store The Foods I've Chosen?
Section Two: How Do I Keep It From Going Bad?
Section Three: What Equipment Do I Need?
Where Can I Find Equipment and Supplies?
At 3100 lines the original was just too large and cumbersome to be
easily worked with and some people complained their servers were killing
the file without them being able to see it. In the not-too-distant
future I'll probably have to break it down to five sections as I flesh
out some of the other thinly detailed areas of the work.
3. Revised Section One:II.A.4.4 concerning use of O2 absorbers in
packaging grains and legumes.
4. Added a cautionary note in Section Three:IV.C Oxygen Absorbers
concerning the partial vacuum created inside of storage containers by
oxygen absorption packets when used without flushing with inert gas.
5. Added a post from Geri Guidetti in Section Three:VI.B Dating
Codes Used By Some Food Manufacturers. Also included something from the
same post by her on shelf lives of food.
6. Added an appendix in Section Three:VI.C Food and Equipment
Suppliers. It's a big list with even more suppliers waiting to be
found. Eventually I think it will be made into a section of its own.
Included is a short piece on what you should know and need to ask when
ordering from mail order suppliers.
7. Added entries in Section One:II.Y.Baking soda
Section One:II.Y Herbs and Spices
Section One:II.Y.Vinegar
Section One:II.Y.Yeast
8. Corrected an error concerning moisture percentages in popcorn and
the order of desireability of the various forms oats in Section
One:II.A.1
9. Changed my e-mail address to ath...@sprintmail.com. Please make
any necessary changes. The old address is still good, but anything sent
to it will be delayed in being received and/or answered.
10. Numerous minor style and editing changes.
VERSION 1.01
Essentially just a repost of Version 1.00 with about the only
difference being a correction of the spelling of Leslie Basel's name (sorry
about that Leslie).
VERSION 1.00
Original post.
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Comments, questions, suggestions, submissions, etc may be sent to the
e-mail address below:
Postal address:
A.T. Hagan
P.O. Box 140008
Gainesville, Fl 32614-0008
From the House at Cat's Green -- Alan T. Hagan,NRA Life Member
The Universe is utterly indifferent to the fact that
you do not realize the consequences of your actions,
you will have to deal with them just the same.
Food Storage FAQ editor. The FAQ is available from:
http://waltonfeed.com/grain/faqs/
http://www.idir.net/~medintz
http://www.survival-center.com/foodfaq/ff1-toc.htm
http://www.d-n-a.net/users/dnetIULU/files.html (EUROPE)
http://www.zetatalk.com/food/tfood01.htm
The most current FAQ version is now 2.5