How to Preserve Food
Foods - general discussion. Canning - general discussion. Canning - equipment and its manipulation. Containers and their manipulation. Canning fruits - general discussion. Canning vegetables. Canning meats and poultry. Fruit products - general discussion. Fruit butters. Conserves and marmalades. Jams. Jelly-making. Preserves. Pickled and spiced fruits. Vegetable pickled products. Beverages and syrups. Meats and meat products. Marine products. Accessory materials. Dehydration. Home storage. Preservation by freezing.
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CHAPTER Foods General Discusipn CHAPTER Canning General Discussion
CHAPTER Canning Equipment and its Manipulation
Containers and their Manipulation
19 other sections not shown
20 minutes acid Adjust the cover allow to stand allspice amount apples asparagus bath at boiling beans berries blackberries blanching blueberries boil slowly boiling temperature boiling water brine butter cent syrup cheesecloth chopped cider cold water color containers cool cover and process cranberries cucumbers cup water dehydrated Drain dry jars evaporator Fill the jars finished flavor food chopper food preservation glass jars grapes green heat home canner hot water inches jars and process jelly stock jelly test jelly-maker kettle liquid marmalade materials method ounces packed paraffin partially seal peaches pectin peel peppers petcock pickle solution pieces pint jar Place pound of fruit pounds sugar prepared fruit preservation pressure cooker pulp quart raspberries remove rhubarb rubber ring salt sauce skin slices slow boiling soft spices spoon stirring storage sweet corn tablespoon taste teaspoon tender thin tomatoes trays vegetables vinegar vitamin Wash water bath water PROCEDURE