| FROM FIELD TO FREEZER: SAFE AND RECOMMENDED HANDLING AND PROCESSING OF YOUR VENISON |
18586 |
| 2002 |
color 27 min. |
| Demonstrates to hunters the recommended procedures for handling and processing white tailed deer they harvest in order to avoid contact with Chronic Wasting Disease. Highlights the most current information on the safe handling of carcasses and meat. VHS VIDEO. |
|
| LET'S PRESERVE - SEE -"PRESERVE FOOD SAFELY" BELOW |
|
|
|
|
|
| MAPLE SYRUP PRODUCTION SERIES |
17491 |
|
color 50 min. |
| Four-part production on one tape covering all aspects of maple syrup production. Topics covered include: 1. "Maple Syrup - Something Special From Wisconsin (15:00)"; 2. "Tapping the Sugarbush - an American Tradition (10:00)"; 3. "Maple Syrup - Boiling and Evaporation (10:25)"; 4. "Packaging and Marketing Wisconsin Maple Syrup (13:26)". VHS VIDEO. |
|
| MAPLE SYRUP - SOMETHING SPECIAL FROM WISCONSIN |
16258 |
| 1987 |
color 15 min. |
| Provides a step-by-step description of the process of maple syrup making in Wisconsin. Includes suggestions for marketing and using maple syrup. VHS VIDEO. |
|
| PRESERVE FOOD SAFELY |
18768 |
| 2005 |
color |
|
3 panel display highlighting general methods of food preservation. Features several food safety facts related to food preservation. **Requires large display board (two 27” side panels, one 28” center panel, 35” high) - #17635, and header panel (same width, 12” high) - #17636, both of which may be booked separately.** 3 PANEL DISPLAY WITH HEADER.
|
|
| SO EASY TO PRESERVE |
18820 |
| 2005 |
color |
|
9 part production offering the most current recommendations for preserving fresh foods and great taste in your home. Topics include: Canning Tomatoes (22:41); Canning Fruits (19:53); Canning Vegetables (35:13); Freezing Foods (26:38); Pickling (29:46); Jams & Jellies (32:02); Canned Specialties (19:54); Drying Foods (24:47); Home Canning Basics (16:00). TWO DVD’S.
|
|
| VENISON: FROM FIELD TO TABLE |
17569 |
| 1985 |
color 75 min. |
| Intended as an aid to the hunter in home processing and proper handling of his/her deer. Topics covered include: field dressing the deer, cutting the venison carcass, boneless cuts ready for cooking or freezing and venison cookery. VHS VIDEO, BULLETIN. |
|
