Community canning centers
United States. Agricultural Adjustment Agency, United States. Dept. of Agriculture. Production and Marketing Administration
U.S. Dept. of Agriculture, Production and Marketing Administration, 1946 - Cooking - 86 pages
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apples asparagus bacteria beans beets bleeder boiler brine capacity cartons until cold center-can temperature chuck clean cold and dry cold water community canneries Container.—Use plain cool before processing cooling water Cooling.—Immediately after processing corn countersink discoloration drain off excess equipment excess water exhaust box Exhausting.—Exhaust Figure first-operation roll flavor Food Machinery Corporation fruit gas burners globe valve green heat penetration immediately after removal inch injector installed juice leaves enough heat lima beans meat medium minutes necessary okra operation overflow pipe packed patrons peaches peas peeling permit pipe place until cold plant possible to 100 pounds precooked pressure canners pressure cooling pressure gage prevent rusting processing is completed Processing.—Process pulper R-enamel rapidly as possible safety valve salt tablets Sauerkraut scald sealer sealing Sealing.—Seal cans immediately seam sight glass sirup spoilage stacked steam line steam-jacketed kettle sweetpotatoes thermometer tilted tomatoes vegetables venting wash well-ventilated place